A crunchy, golden-brown classic with juicy chicken inside—perfect for sandwiches, salads, pastas, or just as-is!
Ingredients
For the Chicken:
• 2 large boneless, skinless chicken breasts
(The fresher, the better. If they’re particularly thick, that’s perfect—we’ll be slicing them in half.)
• Salt, to taste
• Freshly ground black pepper, to taste
For the Breading:
• 1 ¼ cups panko bread crumbs
(These Japanese-style breadcrumbs are lighter and crunchier than regular breadcrumbs, giving the chicken that signature crispy texture.)
• ¼ cup grated Parmesan cheese
(Adds umami, depth, and a little saltiness. Freshly grated is best, but pre-grated works too.)
• 1 teaspoon garlic powder
(Gives a mild, savory punch of flavor.)
For Dipping:
• 1 large egg
(Helps the crumbs stick and creates a beautiful golden crust.)
For Frying:
• ⅓ cup vegetable oil
(Or just enough to cover the bottom of your skillet. Canola or sunflower oil also work well. Avoid olive oil—it smokes too quickly at high heat.)
Instructions
1. Freeze the Chicken (Yes, Really!)
Place your chicken breasts on a small tray or plate and pop them in the freezer for about 20 to 30 minutes. You don’t want them frozen solid—just firm. This little trick makes them much easier to slice cleanly and evenly.
2. Slice and Pound to Even Thickness
Remove the chicken from the freezer. Place each breast on a cutting board and, using a sharp knife, carefully slice it in half horizontally, so that you end up with two thin fillets per breast. You should now have four total.
Next, place each piece between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or the bottom of a heavy skillet, gently pound each piece to about ¼-inch thickness. This ensures:
• Even cooking
• Juicier meat
• More surface area for crispy coating
Lightly season both sides of the chicken with salt and pepper.
3. Prepare the Breading Station
Set up a simple two-bowl system:
Bowl 1 (Wet):
Crack the egg and whisk it until smooth.
Bowl 2 (Dry):
In a shallow dish, combine:
• Panko bread crumbs
• Grated Parmesan cheese
• Garlic powder
• Optional: a pinch of paprika or cayenne for a bit of heat, or Italian seasoning for herby flavor
Mix everything well so the flavors are evenly distributed.
4. Bread the Chicken Cutlets
Take each piece of chicken and:
1. Dip it into the egg, turning to coat both sides completely. Let any excess drip off.
2. Transfer it to the breadcrumb mixture, pressing down firmly and turning to coat each side generously. Press the crumbs in—this helps them adhere better and form that crave-worthy crust.
Place the breaded cutlets on a clean plate or tray.
Optional pro tip: Let the breaded cutlets rest in the fridge for 10–15 minutes before frying. This helps the coating “set” and reduces the chance of it falling off in the pan.
5. Fry to Crispy, Golden Perfection
Place a large, heavy-bottomed skillet over medium heat and pour in the oil. You want enough oil to coat the bottom of the pan fully—about ⅓ cup should do it. Allow the oil to heat up for a few minutes.
Test the heat by dropping a few breadcrumbs in: if they sizzle immediately, the oil is ready.
Working in batches (don’t crowd the pan!), gently place the cutlets in the hot oil. Cook for 2 to 3 minutes per side, or until:
• The crust is a rich golden brown
• The chicken feels firm to the touch
• A thermometer inserted into the thickest part reads 165°F (74°C)
Use tongs to flip gently. Adjust the heat if the oil is too hot or starts to smoke.
6. Drain and Rest
Once cooked, transfer each cutlet to a plate lined with paper towels to absorb excess oil. While they’re still hot, sprinkle with a tiny pinch of salt—it amplifies the flavor of that crispy crust.
Let them rest for a few minutes so the juices settle inside.
7. Serve Your Crispy Masterpiece
Serving ideas:
• Classic style: Serve with a fresh squeeze of lemon and a crisp side salad
• Italian style: Top with marinara and mozzarella, then broil for chicken parm
• Sandwich style: On a toasted bun with lettuce, tomato, pickles, and mayo
• Brunch style: On a waffle with maple syrup (yes, really)
Don’t forget: Leftovers are amazing cold, or reheated in a hot oven or air fryer.
Bonus Tips
• Want a gluten-free version? Use gluten-free panko or crushed cornflakes.
• Want to bake instead of fry? Preheat oven to 425°F (220°C). Place breaded cutlets on a greased wire rack over a baking sheet. Spray lightly with oil. Bake 15–20 minutes, flipping halfway.
• Make ahead? You can freeze the uncooked, breaded cutlets in a single layer, then transfer to a freezer bag. Cook from frozen, adding 2–3 extra minutes per side
