Crispy Pan-Fried Chicken Cutlets
Lan Lam published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A streamlined approach to breaded chicken that replaces standard breadcrumbs with panko and skips the flour for a lighter, crunchier crust that stays crispy.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 100 g
- 6 g
- 795 g
- 110 g
Weights are estimates. Together, the ingredients weigh about 1.13 kg before cooking, which is about 280 g per serving.
Steps
Place panko in a large zipper-lock bag and lightly crush with a rolling pin to reduce the crumb size slightly.
Transfer the crushed panko to a shallow dish.
In a second shallow dish, whisk the eggs and 1 teaspoon of salt together until well combined.
Working with one cutlet at a time, dredge the chicken in the egg mixture, allowing any excess to drip off.
Coat all sides of the chicken with panko, pressing gently so the crumbs adhere well. Transfer the breaded cutlets to a rimmed baking sheet.
Set a wire rack inside a second rimmed baking sheet and line the rack with paper towels to drain the cooked chicken.
Heat 1/4 cup of vegetable oil and a small pinch of panko in a 12-inch skillet over medium-high heat.
When the test panko crumbs have turned golden brown, place 4 cutlets in the skillet.
Cook, without moving the cutlets, until the bottoms are deep golden brown, about 2 to 3 minutes.
Using tongs, carefully flip the cutlets and cook on the second side until deep golden brown, another 2 to 3 minutes.
Transfer the cooked cutlets to the prepared wire rack and season with salt to taste.
Wipe the skillet clean with paper towels and repeat the frying process with the remaining 1/4 cup of oil and the remaining 4 cutlets.
Serve immediately.
Notes
Remove any tenderloins from the breasts before halving; reserve them for another use. Chilling the breasts in the freezer for 15 minutes makes them easier to slice. If using 8-ounce breasts, the skillet may be crowded initially but the chicken will shrink as it cooks. To keep the first batch warm, place them in a 200°F oven while finishing the second batch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 618
- Protein
- 53 g
- Carbs
- 21 g
- Fat
- 36 g
- Fiber
- 1 g
Where the calories come from
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