This is one of those no-brainer recipes that is equally parts easy, tasty, and versatile. If you are an Italian from New Jersey, chances are you probably grew up eating chicken cutlets at least once a week. They’re just the perfect food to meal prep and add to any meal. You can cut them up and put them in a salad, add marinara and cheese for chicken parmesan, or make a crunchy, juicy sandwich!
My boyfriend, Ryan calls this recipe, “flat chicken.” The chicken is pounded super thin, so the ratio of crispy breading to juicy chicken is just perfect.
crispy chicken cutlets
- 1 1/2 lbs thin sliced chicken breasts
- salt and pepper
- 2 c flour
- 4 eggs
- 2 T milk
- 1 1/2 c seasoned breadcrumbs
- 1 1/2 c panko breadcrumbs
- vegetable oil for frying
Pound chicken breasts, so they are even. Season with salt and pepper.
Prep your dredging station. You will need 3 bowls. In one bowl, pour your flour. In the second bowl, beat the eggs and milk. In the third, stir together the two breadcrumbs.
Bread your chicken. Take your chicken breast and coat in the flour. Dip it in the egg wash and shake off any excess egg. Then coat with bread crumbs. Set the breaded chicken breast to the side, and continue breading the rest of the chicken.
Pour vegetable oil in a skillet about 2 inches deep. Heat over medium high heat.
While the oil heats, prepare a rack on top of a baking sheet. Add breaded chicken to the skillet. Do not overcrowd the pan, and cook chicken in batches if needed. Fry chicken until golden brown on each side, or about 3 minutes each side. Drain on the rack.
Store in refrigerator 3-4 days, or in the freezer up to 6 months.
tools I used: