Description
Unlock the secret to incredibly crispy, juicy chicken cutlets without a single egg. This foolproof recipe delivers amazing flavor and texture every time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (2–3 large), pounded to 1/2 inch thick
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup plain yogurt or buttermilk
- 2 tablespoons milk (any kind)
- 1 teaspoon Dijon mustard
- 1.5 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 inch neutral oil for frying (e.g., vegetable, canola, grapeseed)
Instructions
- 1. Prepare Chicken: Pat chicken cutlets dry. If needed, pound to 1/4-1/2 inch thickness. Season generously with salt and pepper.
- 2. Set Up Breading Station: In separate shallow dishes, prepare: 1) flour; 2) yogurt, milk, and Dijon whisked; 3) panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper mixed.
- 3. Coat Chicken: Dredge each cutlet in flour, then dip in yogurt mixture, then press firmly into breadcrumb mixture. Place on a wire rack and let rest 5-10 minutes.
- 4. Fry Cutlets: Heat oil in a large skillet over medium-high heat to 350-375°F (175-190°C). Fry 1-2 cutlets at a time for 3-4 minutes per side, until golden brown and cooked through (165°F/74°C internal).
- 5. Rest and Serve: Transfer fried cutlets to a wire rack over paper towels to drain. Season with a final pinch of sea salt and let rest for a minute or two before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins