A fantastic way to eat chicken breasts is with crispy chicken cutlets! The chicken is pan-fried till crisp and juicy after being coated with a thin layer of panko bread crumbs.
For the ideal chicken sandwich recipe, serve these cutlets on their own, with honey mustard sauce, or in hamburger rolls!
What is a chicken cutlet?
A tiny piece of chicken breast is called a chicken cutlet. Cutlets can be bought, however, whole chicken breasts can also be easily prepared into cutlets. Chicken cutlets cook faster and evenly because they are thinner and generally more even.
To make chicken cutlets, cut a chicken breast in half crosswise (see illustration below), and then pound it with a meat mallet until it is about 1/4 inch thick. All there is to it is that!
Shortcut Chicken Before cutting, freeze chicken for 20 to 30 minutes to make it easier to slice, chop, or dice for ANY dish.
Then you can swiftly slice it to make cutlets, fillets, or even stir fry. When the chicken is just barely frozen, the knife cuts cleanly through it without any tiresome attempts!
Making Chicken Cutlets
This quick chicken cutlet dish comes up in 30 minutes and is as simple as 1, 2, and 3.
- Slice the breasts in half lengthwise, then pound with a mallet or meat tenderizer to a thickness of about 1/4″.
- Chicken pieces should be dredged in beaten egg first, then in the breadcrumb mixture (per the recipe below).
- Until crispy and golden, pan-fry in oil.
For a delectable starter or main course, serve with your preferred dipping sauces.
For the adults in the room, serve them with a slice of lemon on the side, buffalo sauce, or honey mustard dressing. Try this crispy parmesan-crusted chicken for a comparable baked-instead-of-fried alternative.
For pan frying, I prefer to use vegetable oil. Panfrying is often a quick procedure, and it has a high smoke point. Reheat your vegetable oil just before cooking since if it is hot for too long, it might develop an unpleasant odor.
Another excellent option is refined peanut oil (and it is perfect for deep frying too).
What not to serve should be the true question. Picking just a few delicious accompaniments for these cutlets would be difficult.
- Watch the kids clear their plates when you serve them roasted corn on the cob and garlic ranch mashed potatoes!
- Or keep things easy and prepare a salad the night before so that all you have to do the next day is cook the chicken! Time-saving and extremely delicious!
- Make sandwiches out of them using mayonnaise, crisp lettuce, and tomatoes.
Make everyone’s favorites and prepare a variety of appetizers for a party or even dinner! These delectable, crispy chicken cutlets will be the first thing to disappear from the plate if you add them to the mix!
Chicken that has been breaded and fried in a skillet with panko and parmesan is always a winner!
|prepare time: 10 minutes
cooking: 4 minutes
chicken to be frozen: 20 minutes
portions: 4 portions
- 2 large chicken breasts
- 1 ¼ cups panko bread crumbs
- ¼ cup parmesan cheese grated
- 1 teaspoon garlic powder
- 1 egg
- salt & pepper to taste
- ⅓ cup vegetable oil
- Chicken breasts should be frozen for around 20 minutes.
- Chicken breasts should be split horizontally in half and pounded to 14″ thickness.
- In a small shallow dish, mix the panko bread crumbs, parmesan cheese, and garlic powder.
- In a separate bowl, whisk the egg. Chicken should be dipped in egg, then in the crumb mixture, pressing it to stick.
- Over medium heat, preheat the oil in a big skillet. Gently add the chicken, then cook it for 2-3 minutes on each side, or until it turns golden and reaches 165°F.
Calories: 402 | Carbohydrates: 14g | Protein: 30g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 385mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg