Crispy Chicken Cutlets (6 ingredients!)

Whenever I serve chicken breast, the first thing I always hear is how it’s so juicy and specifically, not bone dry. Growing up, the white meat always = dry, and it’s only in my years of learning how to properly cook chicken, that this myth was busted for me.

A good digital meat thermometer is inexpensive and can be such a game changer in the kitchen so if you don’t have one, I recommend it!

That said, there are a couple things that ensure this chicken stays moist. The first, pounding the breasts to even thickness ensures even cooking. Second, frying at a high heat seals in that moisture and crisps them up while keeping the inside juicy and flavourful.

Here’s how I made it!

Gather your ingredients and make your breading stations so you’re ready to go when the oil heats up.

Fry one cutlet at a time over medium high heat until golden brown. Check the temperature to ensure it’s done (you’re looking for 165 internal temp).

Serve with lots of lemon, over salad or as a main.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts

• 1/2 cup flour mixed

• 1 1/2 cups panko crumbs

• 1/2 cup grated parm-reg

• 2 eggs

• 2 tbsp milk

Directions:

1. Lay each chicken breast down and using a sharp knife, slice them right to left, but not all the way through. Open them up and using a kitchen mallet, pound them until thin and even in thickness, about 1/4 inch.

2. Whisk your milk and eggs and pour into a plate. On a second plate, mix your panko and grated cheese. On the third, add your flour and season it with 1 tsp salt, 1/2 tsp paprika and ground pepper to taste (a few turns of the pepper mill).

3. Heat a skillet on high heat for 3 minutes and then add enough oil to coat the pan with about 1/4 inch oil.

4. Turn the temperature down to medium-high.

5. Dredge your first chicken breast in flour, then egg, then coat well in the panko mix. Gently lay it down in the oil and cook for 3 minutes per side until deep golden brown. Internal temp should be 165. Cook in batches, one chicken breast at a time.

6. Remove each cutlet to a paper-towel lined baking sheet. Serve with lemon wedges and enjoy.