Crispy Chicken Cutlets

Steps

1. 1

   Start by setting up a 3 step dredging station with flour in the first bowl, whisked eggs in the second, and bread crumbs in the third.

2. 2

   Season the breadcrumbs with black pepper, white pepper and dried parsley. Mix well using a whisk or your hands.

3. 3

   Prepare the chicken by butterflying the chicken breast into two cutlets. Pat both sides of each cutlet dry with a paper towel to ensure the coating sticks properly.

4. 4

   Bread the chicken by dunking in flour coating all sides and shake off any excess.

5. 5

   Dip the chicken into the egg wash, ensuring both sides are coated, allowing any excess egg to drip off.

6. 6

   Lay the chicken in the breadcrumb mixture. Press down gently to ensure the breadcrumbs stick well, and coat the entire surface.

7. 7

   Set the breaded chicken aside on a tray and repeat the process with the remaining pieces.

8. 8

   In a large, deep pan or pot, heat neutral oil over medium-high heat until it reaches 345–350°F (170–180 °C) (175–180°C (350–350 °F)).

9. 9

   Fry the chicken cutlets for 3.5 - 4 minutes (or 4-6 minutes depending on thickness), or until golden brown and cooked through. Do not overcrowd the pan.

   Start 5-minute timer
10. 10

    Immediately transfer the cooked chicken to a wire rack to drain and sprinkle generously with salt while hot.