I was asked the other day if I had a particular meal that I turn to time and time again, when I’m either out of ideas or need something in a hurry. Crispy on the outside and juicy on the inside, versatile breaded chicken cutlets might be the item. They’re my starting point for chicken Parmesan, they are great served simply with a squeeze of fresh lemon, you can easily top them with marinara sauce, and they’re the perfect filling for a sandwich.
I made these last night and the leftovers were used in sublime sandwiches today. This recipe serves 4.
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all purpose flour (approximate) spread on a flat dish or plate
- 2 eggs, lightly beaten and poured into flat dish or plate
- 1 cup Panko bread crumbs, spread on a flat dish or plate
- 6 tablespoons vegetable oil
To create cutlets, lay each chicken breast flat on a cutting board and using a very sharp knife, carefully cut each breast in half, parallel to the surface. Pat cutlets dry with paper towels and sprinkle with salt and pepper.
Arrange work area. Line up plates starting with flour, put the eggs in the middle and position the Panko crumbs last. One at a time dredge cutlets in flour and shake off excess. Dip cutlets in egg and let excess drip off, and then press in bread crumbs to adhere. Set aside briefly (without stacking) until oil heats.
Heat oil over medium high heat in a large skillet until oil is very hot. Add chicken cutlets. Turn cutlets when they’re a deep, golden brown and cook other side. (About 2 minutes per side, depending on thickness of chicken.) Remove from pan and drain on paper towels.