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Chicken Cutlet

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Delicious chicken cutlets with a crispy exterior and tender, juicy meat, perfect for family dinners or sandwiches.

Ingredients

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  • 2 pieces of boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour (gluten-free option available)
  • 1 beaten egg (or milk and cornstarch for an egg-free option)
  • 1 cup fresh panko breadcrumbs
  • Salt and pepper (to season the chicken)
  • Oil for frying (canola, vegetable, or sunflower)
  • Katsu sauce (for serving)
  • Cooked rice (for serving)
  • Shredded cabbage (for serving)
  • Lemon wedges (for serving)
  • Sandwich bread (optional, for sandwiches)

Instructions

  1. Flatten the chicken breasts between two sheets of plastic wrap. Pound to an even thickness for uniform cooking.
  2. Season both sides with salt and pepper.
  3. Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
  4. Dredge each chicken breast in flour, dip in egg, and coat with panko breadcrumbs.
  5. Heat oil in a frying pan over medium heat.
  6. Fry the chicken for 3 to 4 minutes on each side until golden brown and cooked through.
  7. Remove from pan and drain on paper towels. Allow to rest before serving.

Notes

Experiment with additional seasonings in the flour mixture, such as garlic powder or smoked paprika.

Nutrition

Find it online: https://sousviderecipe.com/chicken-cutlet/