Crispy Chicken Cutlets
Golden, crunchy panko-crusted chicken cutlets that come together in 25 minutes — perfectly crispy via air fryer, oven, or stovetop, and endlessly versatile for sauces and toppings.
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Instructions
Instructions
1
Remove the tenderloin from each breast, then halve the remaining breast horizontally to create thin, even cutlets. You should get about 3 pieces per breast. Season all pieces with salt and pepper on both sides.
1 lb boneless skinless chicken breasts
1 tsp salt
½ tsp black pepper
2
Arrange three shallow bowls in a line. Place the flour in the first bowl, beaten eggs mixed with hot sauce in the second, and panko breadcrumbs in the third. Season the flour and panko bowls each with 1/2 teaspoon of salt.
½ cup all-purpose flour
2 whole eggs (beaten)
1 tbsp hot sauce (optional, like Frank's)
2 cup panko breadcrumbs
½ tsp salt (for seasoning bowls)
3
Dip each chicken piece in flour and shake off excess, then into the egg mixture, then press firmly into the panko until fully and evenly coated on all sides. Spray each breaded cutlet lightly with oil on both sides.
as needed avocado oil spray
4
For air fryer: Arrange in a single layer and cook at 375°F for 6 minutes, then increase to 400°F for 2 to 3 minutes until deep golden brown. Internal temperature should reach 165°F. Cook in batches if needed. For oven: Bake at 400°F for about 18 minutes, flipping halfway. For stovetop: Fry in 1 inch of oil over medium-high heat for 3 to 4 minutes per side.
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Recipe source: https://pinchofyum.com/crispy-chicken-cutlets
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