Crispy Chicken Cutlets

Crispy chicken cutlets are super tender have a golden brown crust on the outside, and are juicy on the inside. And can be on the table in under 20 minutes.

Course Entrees

Cuisine American

Keyword Chicken, chicken cutlets, easy dinner

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 336kcal

Author Wendie

Ingredients

4-6 large chicken tenders or 2 boneless skinless chicken breasts *see notes
1/2 cup flour
2 eggs whisked
1 1/2 cup Italian Panko Bread Crumbs
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne powder or more if you like more heat
1/2 cup coconut oil *see notes

Instructions

In a small bowl add flour.
In another small bowl whisk eggs.
In the final bowl add Panko, paprika, salt, pepper, and cayenne and mix until combined.
Pat dry the chicken tenders with a paper towel. (If you are using breasts slice them in half widthwise to make 4 thin patties, place them in a large ziplock freezer bag, and using a meat mallet or rolling pin pound the chicken slices out until about 1/4 inch thick.)
Dredge chicken in flour, shake excess off and dip into egg. Finally, dip into Panko crumbs and gently press until the tender flattens to 1/4- 1/2 inches thick. Repeat until done.
Heat a large skillet on medium and add coconut oil. Add chicken cutlets and cook for 3 minutes then flip and cook another 3 minutes. If your crust is getting to brown reduce the heat a bit.

Video

Notes

Make sure the cutlets are as close to the same thickness as possible for even cooking.

Use a digital meat thermometer to know when your chicken reaches 165 degrees.

Coconut oil is great for quick frying and gets a really crispy coating. But you could substitute it with another oil like canola or vegetable.

Store leftover chicken cutlets in an airtight container for up to 3 days.

Air fryer directions are in the post above.

Nutrition