Best Chicken Cutlets
4
Perfectly Crispy Chicken Cutlets: Step-by-Step Guide
If there’s one recipe that earns me the most “please make this again!” requests, it’s my famous chicken cutlets. Perfectly juicy from a quick brine, pounded to just the right thickness, and coated in a light, crispy panko crust, these cutlets strike the ideal balance of tender inside and golden outside. The secret is in the details: seasoning each layer, frying in batches for an even crunch, and finishing in the oven if needed to guarantee doneness. Whether you serve them with a squeeze of lemon, layered into a sandwich, or alongside a big salad, these cutlets are the kind of recipe you’ll want to memorize…because once you make them, they’ll be on repeat forever.
The key is starting with a quick brine: dissolve kosher salt in water and let the chicken breasts soak for at least an hour. This simple step ensures your cutlets stay juicy and tender during cooking. After brining, the chicken is sliced into smaller, even cutlets and gently pounded to a uniform ½-inch thickness. This not only helps them cook evenly but also creates a perfect surface for a crispy coating.
The coating process is where the magic happens. Each cutlet is dredged in seasoned flour, dipped in a lightly salted and peppered egg wash, and then coated in panko breadcrumbs for maximum crunch. By working with one cutlet at a time and carefully layering each coating, you ensure a crisp, golden-brown exterior that holds up beautifully when cooked. This technique sets the foundation for cutlets that are tender on the inside and satisfyingly crunchy on the outside.
Cooking the cut
lets to perfection is all about timing and temperature. Heat oil in a skillet until shimmering, then fry the cutlets in batches until golden brown, flipping once for even cooking. After frying, the cutlets rest on a wire rack to drain excess oil and maintain their crispiness. A quick check of the thickest cutlet ensures doneness before using them in recipes like Chicken Parmesan. These homemade chicken cutlets are versatile, flavorful, and a must-know technique for any home cook looking to elevate their meals.
Ingredients
3 6-8 oz. boneless, skinless chicken breasts
2 tbsp Kosher salt, plus extra for finishing
1/2 cup all purpose flour
2 tsp seasoned salt
2 eggs, beaten
2 cups panko bread crumbs
12 tbsp grapeseed oil, divided
Directions
- Dissolve 2 tbsp of Kosher salt into one quart of room temperature water to make a quick brine. Submerge chicken breasts into brine and refrigerate for at least thirty minutes and up to an hour.
- Remove chicken from the brine and pat dry. Cut each chicken breast in half crosswise, then cut each thick half horizontally, to create three cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even 1/2 inch thickness. (If you prefer one large cutlet, simply butterfly each chicken breast by slicing it horizontally almost all the way through, then open it like a book. Gently pound to an even ½-inch thickness before proceeding with the dredging and cooking steps.)
- Spread the flour in a shallow dish large enough to fit two pieces of chicken and whisk in seasoned salt. Place the egg in a similar sized dish. Spread panko into another dish.
- Working with one cutlet at a time, dredge into flour, shaking to remove excess. Place cutlet in egg mixture, covering entire surface, then do the same with the panko. Place cutlets on a sheet pan or large platter. You should have 9 cutlets total.
- Preheat oven to 375° F. Place a wire rack into a large sheet pan. Heat 6 tbsp of oil in a large (at least 12 in) skillet over medium-high heat, until shimmering. Drop in a breadcrumb, and when oil bubbles around it, oil is ready. Place the four largest cutlets in the pan, and reduce heat to medium. Cook until golden brown, about 2-3 minutes, then flip and cook for another 2-3 minutes. Remove cutlets from pan and transfer to wire rack. Drain remaining oil into a wide mouthed receptacle, and using 2 clean, wadded up paper towels, carefully wipe out any burnt crumbs from the pan. Bring heat back to medium-high, add remaining oil, and cook the remaining cutlets. Sprinkle finished cutlets lightly with Kosher salt. Cut into thickest cutlet to check for doneness (or use meat thermometer- temp should be 165 ° F). If it is still a little pink, place cutlets in the oven for about 8 minutes.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
