Chris's Crispy Chicken Cutlets
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Not all chicken recipes are fast. Whether you serve them with a salad, sandwich or plate of pasta, these crispy chicken cutlets coated in breadcrumbs and pan-friend to golden perfection make an almost instant dinner. They're crispy on the outside and juicy on the inside. Just keep in mind that unless the chicken breasts are quite small, slice them crosswise to make cutlets. A large chicken breast may be enough for 2 to 3 servings.
PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes
Ingredients
2 chicken breasts
2 eggs
1 cup seasoned Panko breadcrumbs
Vegetable oil, for frying
Instructions
Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets. If you have a large chicken breast, you may be able to make a third cutlet.
Set out 2 plates. On the first plate, beat the eggs. On the second plate, add the breadcrumbs.
Transfer chicken onto the plate with beaten eggs and turn to coat. Lift from plate, allowing excess to drip back into plate. Coat with breadcrumbs, pressing to adhere.
In a large skillet, over medium-high heat, add enough oil to fry cutlets. Working in 2 batches, cook cutlets until golden brown and cooked through, about 5 minutes per side.
