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Close-up of a Crispy Chicken Cutlets piece cut in half, revealing the white, juicy meat inside the golden-brown breading.

Crispy Chicken Cutlets

This recipe produces thin, crispy chicken cutlets using a three-step breading process.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 large chicken tenders or 2 boneless skinless chicken breasts see notes
  • 1/2 cup flour
  • 2 eggs whisked
  • 1 1/2 cup Italian Panko Bread Crumbs
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne powder or more if you like more heat
  • 1/2 cup coconut oil see notes

Equipment

  • Small bowl
  • Large skillet
  • Meat mallet or rolling pin

Method
 

  1. Add flour to a small bowl.
  2. Whisk eggs in another small bowl.
  3. Add Panko, paprika, salt, pepper, and cayenne to the final bowl and mix until combined.
  4. Pat the chicken tenders dry with a paper towel. If you use breasts, slice them in half widthwise to make 4 thin patties. Place the slices in a large ziplock freezer bag. Pound the chicken slices with a meat mallet or rolling pin until they are about 1/4 inch thick.
  5. Dredge chicken in flour, shake off the excess, and dip it into the egg. Finally, dip the chicken into the Panko crumbs and gently press until the tender flattens to 1/4 to 1/2 inches thick. Repeat this process for all pieces.
  6. Heat a large skillet over medium heat and add the coconut oil. Add the chicken cutlets and cook for 3 minutes. Flip the cutlets and cook for another 3 minutes. Reduce the heat if the crust browns too quickly.

Notes

If using chicken breasts, slicing them thin helps them cook evenly and quickly.

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