Crispy Chicken Cutlets
This chicken cutlet recipe delivers golden, crunchy breading with juicy chicken in every bite. These simple, breaded chicken cutlets come together easily with Kinder's Buttery Garlic & Herb Crispy Panko Blend. They cook quickly and fit right into weeknight dinners or casual parties. If you’ve been wondering how to make chicken cutlets that are flavorful and reliably crisp, this simple method is a classic you’ll return to again and again. Top off a salad, serve as a crispy chicken cutlet sandwich, or cut into smaller portions for a kid friendly dinner.
Ingredients
2-3 Boneless Skinless Chicken Breasts (or cutlets)
1 cup all-purpose flour
3 large eggs
1 Tbsp Dijon mustard (optional)
1½ to 2 cups neutral oil for frying (canola, vegetable, or peanut)
Lemon wedges (for serving)
Instructions
Start by preparing the chicken. Slice the chicken breasts in half horizontally or pound them to an even thickness of about ¼ inch. If pounding the chicken, cut to individual portions.
Set up a breading station with three wide shallow bowls or platters. Place the flour in the first bowl. In the second bowl, beat the eggs together with the Dijon mustard. In the third bowl, add the Kinder’s Buttery Garlic & Herb Panko.
Bread each chicken cutlet by first dredging it lightly in flour, shaking off any excess. Then, dip it into the egg mixture, then press firmly into the seasoned panko until fully coated. Transfer the breaded cutlets to a tray and let them rest for 5 to 10 minutes. This helps the coating adhere during frying.
Heat the neutral oil in a large skillet over medium-high heat until it reaches about 325°F. Carefully add the cutlets to the hot oil, working in batches if necessary. Fry for 2 to 3 minutes per side, or until golden brown, crisp, and cooked through.
Remove the cutlets from the skillet and drain on a wire rack or paper towels. Serve immediately with lemon wedges and garnish with parsley if desired.
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Crispy Chicken Cutlets
This chicken cutlet recipe delivers golden, crunchy breading with juicy chicken in every bite. These simple, breaded chicken cutlets come together easily with Kinder's Buttery Garlic & Herb Crispy Panko Blend. They cook quickly and fit right into weeknight dinners or casual parties. If you’ve been wondering how to make chicken cutlets that are flavorful and reliably crisp, this simple method is a classic you’ll return to again and again. Top off a salad, serve as a crispy chicken cutlet sandwich, or cut into smaller portions for a kid friendly dinner.
Ingredients
2-3 Boneless Skinless Chicken Breasts (or cutlets)
1 cup all-purpose flour
3 large eggs
1 Tbsp Dijon mustard (optional)
1½ to 2 cups neutral oil for frying (canola, vegetable, or peanut)
Lemon wedges (for serving)
Instructions
Start by preparing the chicken. Slice the chicken breasts in half horizontally or pound them to an even thickness of about ¼ inch. If pounding the chicken, cut to individual portions.
Set up a breading station with three wide shallow bowls or platters. Place the flour in the first bowl. In the second bowl, beat the eggs together with the Dijon mustard. In the third bowl, add the Kinder’s Buttery Garlic & Herb Panko.
Bread each chicken cutlet by first dredging it lightly in flour, shaking off any excess. Then, dip it into the egg mixture, then press firmly into the seasoned panko until fully coated. Transfer the breaded cutlets to a tray and let them rest for 5 to 10 minutes. This helps the coating adhere during frying.
Heat the neutral oil in a large skillet over medium-high heat until it reaches about 325°F. Carefully add the cutlets to the hot oil, working in batches if necessary. Fry for 2 to 3 minutes per side, or until golden brown, crisp, and cooked through.
Remove the cutlets from the skillet and drain on a wire rack or paper towels. Serve immediately with lemon wedges and garnish with parsley if desired.