Description
A delicious and crunchy chicken cutlet breaded in panko, inspired by Japanese cuisine, perfect for weeknight dinners.
Ingredients
- 2 to 4 chicken cutlets (or 2 large breasts sliced into cutlets)
- Salt and pepper
- ½ cup all purpose flour
- 2 eggs, beaten
- 1 to 2 cups panko breadcrumbs
- Neutral oil for frying (like canola or vegetable)
- Optional: garlic powder, paprika, or a pinch of cayenne
Instructions
- Prep the chicken: Pat the chicken dry and season both sides with salt and pepper.
- Set up your coating station: Prepare a plate with flour, a bowl with beaten eggs, and another plate with panko breadcrumbs.
- Coat in this order: Flour first, then egg, then panko, pressing the panko on well.
- Heat the oil: Pour enough oil into a skillet for a shallow layer and heat over medium to medium-high.
- Fry: Carefully place the chicken in the oil and fry for about 3 to 4 minutes per side until deep golden and cooked through.
- Drain and rest: Move the cutlets to a wire rack or paper towel and let them rest for a couple of minutes.
- Slice and serve: Slice the cutlets and serve with rice, cabbage, salad or in a sandwich.
Notes
To keep the crust crispy, rest the cooked cutlets on a wire rack. Pair with tonkatsu sauce or a ketchup-worcestershire mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese