Crispy Chicken Cutlets

The crispy chicken cutlets have a golden brown crust on the outside and are juicy on the inside.

Crispy Chicken Cutlets
Crispy Chicken Cutlets

Crispy chicken cutlets are covered with Italian Panko breadcrumbs, creating a delicious golden crust! Not only are they delicious, but they can be ready to serve in less than 20 minutes.

How to make Crispy Chicken Cutlets

  • In a medium bowl or plate add flour and cayenne pepper and mix.
  • Add eggs to a bowl or plate and whisk
  • In another bowl or plate add the Panko, paprika, salt and pepper.
  • Dredge chicken tenders in flour and shake off the excess.
  • Then dip the chicken in the egg and shake off excess.
  • Then dip the chicken in the panko and press gently until the chicken flattens out a bit.
  • Heat a large skillet on medium and add the coconut oil.
  • Cooking in batches place breaded chicken into the pan and cook for 3 minutes. Flip and cook another 3 minutes.
  • Place on a platter and serve.

I love using Panko breadcrumbs, they add the perfect texture, and the breadcrumbs won’t come off after cooling. You will be amazed at how quickly these elements come together. Served with potatoes, pasta, vegetables or on a salad, you can’t really go wrong. Perfect for an easy weekday meal.

Chicken fillets are usually so soft that pressing them into breadcrumbs makes them thin. But if you want to use large chicken breasts. Next, place the chicken in a zip-lock freezer bag and pound the chicken using a meat mallet, or a rolling pin starting in the middle and working outward, up to about 4 inches thick. If the chicken is really thick, you can cut the breasts horizontally and then pound them.

Crispy Chicken Cutlets

The crispy chicken cutlets have a golden brown crust on the outside and are juicy on the inside.

Ingredients

  • 6-8 chicken tenders
  • 1/2 cup flour
  • 1 teaspoon cayenne powder, or more if you like more heat
  • 2 eggs whisked
  • 1 1/2 cup Italian Panko Bread Crumbs
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut oil

Instructions

  • In a small bowl add flour and cayenne pepper and whisk until combined.
  • In another small bowl whisk eggs
  • In the final bowl add Panko, paprika, salt and pepper and mix until combined.
  • Dredge chicken tenders in flour, shake excess off and dip into egg. Finally dip into Panko crumbs and gently press. Repeat until done.
  • Heat a large skillet on medium and add coconut oil. Add chicken cutlets and cook 3 minutes then flip and cook another 3 minutes. If your crust is getting to brown reduce heat a bit.

Notes

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

Recipe source from this

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