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crispy golden chicken cutlets in a wide horizontal shot, fanned across a plate with a lemon wedge and arugula salad, natural light, shallow depth of field, landscape orientation

Crispy Panko Chicken Cutlets

Minutes to prepare and fry- these chicken cutlets are light and crispy thanks to the golden, airy panko crust.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken cutlets thin-sliced
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 2 cup panko breadcrumbs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp vegetable oil

Method
 

  1. Season the flour with salt and pepper.
  2. Dredge each cutlet in flour, then egg, then press firmly into the panko.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Fry the cutlets 2 to 3 minutes per side until golden and crisp.
  5. Drain on a wire rack to keep them crispy.

Notes

A wire rack instead of paper towels keeps the underside from steaming and going soft.