Description
Discover how to make incredibly crispy and juicy chicken cutlets without a single egg. This recipe is perfect for busy weeknights, offering maximum flavor and texture with minimal fuss.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 tsp garlic powder, divided
- 1/2 tsp onion powder, divided
- 1/2 tsp paprika, divided
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1.5 cups panko breadcrumbs (or gluten-free panko)
- 1/2 cup neutral oil for frying (vegetable, canola, grapeseed)
Instructions
- Prep the Chicken: Pound chicken breasts to 1/4-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp pepper.
- Set Up Breading Stations: In three shallow dishes: 1) flour with remaining salt, pepper, garlic powder, onion powder, and paprika; 2) milk; 3) panko breadcrumbs with a pinch of salt and pepper.
- Dredge Cutlets: Dip each cutlet first in flour (shake off excess), then in milk, then press into breadcrumbs until fully coated.
- Fry to Perfection: Heat oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden brown and cooked through (165°F/74°C internal temp).
- Rest: Transfer cooked cutlets to a wire rack to drain and rest for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins