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Chicken Cutlet

A delicious and crispy chicken dish, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
For Serving
  • Cooked rice For serving
  • Miso soup For serving
  • Fresh salad For serving

Method
 

Preparation
  1. Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. Season with salt and pepper.
  2. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  3. Coat each chicken breast first in flour, then dip in the beaten eggs, and finally press into the panko breadcrumbs to coat.
Cooking
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Fry the chicken for about 4-5 minutes on each side, until golden brown and cooked through.
  3. Remove from the skillet and let drain on paper towels.
  4. Slice and serve with cooked rice, miso soup, and a fresh salad.

Notes

Make sure the oil is hot enough before frying to get a nice crispy texture. To keep the cutlets crisp, avoid stacking them right after frying. Let them cool on a wire rack if possible. Experiment with the seasoning in the flour or panko breadcrumbs for added flavor, such as garlic powder or paprika.