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Perfectly Crispy Chicken Cutlets

Nothing quite compares to biting into a perfectly fried chicken cutlet—crispy and golden on the outside, juicy and tender inside. This straightforward recipe uses everyday pantry ingredients and comes together quickly, making it ideal for hectic weeknights or laid-back weekend meals. Enjoy these cutlets on their own, layered into sandwiches, or paired with your favorite sides—they’re bound to become a household staple.

🍗 Crispy Chicken Cutlets

📝 Ingredients

Ingredient	Amount	Purpose
Chicken breasts	2 large	Main protein
Panko breadcrumbs	1¼ cups	Light, crunchy coating
Grated Parmesan cheese	¼ cup	Adds savory depth
Garlic powder	1 tsp	Flavor enhancer
Egg	1	Helps breading stick
Salt & black pepper	To taste	Seasoning
Vegetable oil	⅓ cup	For pan-frying

👩‍🍳 Preparing the Chicken

1. Slightly Chill the Chicken

Place the chicken breasts in the freezer for about 20 minutes. This firms them up just enough to make slicing and pounding easier.

2. Slice and Pound

Carefully slice each breast horizontally to create four thin cutlets. Place them between parchment paper or plastic wrap and gently pound to about ¼-inch thickness so they cook evenly.

🥣 Set Up the Breading Station

Breadcrumb Mixture

In a shallow bowl, combine panko, Parmesan, garlic powder, salt, and pepper. The panko ensures a crisp, airy coating.

Egg Wash

In another bowl, whisk the egg until fully blended.

Bread the Cutlets

Dip each cutlet into the egg, allowing excess to drip off, then press firmly into the breadcrumb mixture until evenly coated. Set aside while the oil heats.

🍳 Frying the Cutlets

Heat the Oil

Warm the vegetable oil in a skillet over medium heat (about 350°F). Test by dropping in a breadcrumb—it should sizzle immediately.

Cook Until Crisp

Fry the cutlets for 2–3 minutes per side, until golden brown and crisp. The internal temperature should reach 165°F. Transfer to a paper towel–lined plate or wire rack to drain briefly.