Description

This crispy breaded chicken cutlet recipe (Italian cotoletta di pollo) delivers restaurant-quality results in just 20 minutes. Perfect for quick weeknight dinners, these pan-fried chicken cutlets are more satisfying than fast food and endlessly versatile. Enjoy them with pasta, tucked into whole wheat wraps, as a chicken burger, in chicken club sandwiches, with eggs for breakfast, chicken parmigiana, or dipped in marinara sauce.

Ingredients

Scale

4 to 6 chicken breast cutlets
2 cups plain Japanese panko style bread crumbs (or favorite breadcrumbs) (114g)
2 large eggs
1/2 cup all-purpose or 00 flour (65-70g)
salt to taste
grapeseed oil (or another neutral oil) for frying

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Set up the breading station. In a separate medium bowl, add the eggs and whisk well to combine until smooth and set aside. In another separate shallow bowl, add the flour and set aside. In a third shallow bowl, add the Panko bread crumbs and set aside.
Bread the chicken (1. flour 2. egg 3. breadcrumbs). Working with one piece of chicken at a time, dip each piece into the flour being sure to cover the entire surface on all sides, and gently tap off any excess flour and slide it into the beaten eggs. Turn the chicken over to completely coat and tap it gently on the side of the bowl to remove any excess egg. Add the chicken to the panko bread crumbs and using your "dry hand", turn the chicken over to coat all sides with the breadcrumbs pressing down each time to ensure good coverage. Place the breaded chicken on a platter or cutting board and repeat with the remaining pieces.
Fry the chicken. Add about 1/2 inch of cooking oil to a cast-iron or other heavy-bottomed skillet and heat to medium-high. Once the oil is hot (but not smoking), working in batches, gently place the chicken pieces into the pan in a single layer, salt them, and fry until golden brown on the first side. Flip them over, salt them again and continue cooking (checking periodically with tongs for color) until golden brown and cooked through. Remove them to a paper towel-lined plate, sprinkle with a little parsley, if desired, and serve immediately. Enjoy!

Notes

If you have really thick chicken breasts, use a mallet or rolling pin to make them thinner so that they will cook more evenly and more quickly.
MealPrep: Make this chicken ahead of time by breading it and freezing it on a sheet pan for 30 minutes to 1 hour and then placing it between layers of wax paper in an airtight freezer container. When ready to eat, thaw the cutlets (or fingers or nuggets) until no longer frozen but still cold and fry as instructed. It makes it even easier to have a healthy homecooked and quick weeknight meal.
Make chicken fingers or nuggets and pack them into your kiddo's lunchbox just be sure to make sure they stay cold until ready to eat. Add a slice or two of sandwich bread and they can wrap it up to make a chicken sandwich with a side of fruit.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Meat + Chicken
Method: Shallow Fry
Cuisine: American

Nutrition

Serving Size: 1 chicken breast cutlet