Crispy Supper Chicken Cutlet (Printable Version)
Golden, crunchy chicken cutlet with juicy meat, perfect for weeknight dinners or casual meals.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 5 oz each)
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
→ Breading
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 tablespoon Dijon mustard
10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon dried oregano
→ For Frying
13 - 1/2 cup neutral oil (canola or vegetable)
# Directions:
01 - Place each chicken breast between two sheets of plastic wrap. Pound to an even thickness of approximately 1/2 inch using a meat mallet.
02 - Whisk together buttermilk, salt, black pepper, paprika, and garlic powder in a shallow bowl. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for optimal flavor development.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with panko, Parmesan, and oregano combined.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each breast first in flour, then in the egg mixture, and finally in the panko-Parmesan mixture, pressing gently to ensure thorough coating.
05 - Heat oil in a large skillet over medium-high heat until reaching 350°F. Add chicken breasts in batches if necessary. Fry for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
06 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow juices to redistribute.
# Expert Hints:
01 -
- The buttermilk marinade works its magic, making every forkful melt in your mouth
- This comes together in under 40 minutes but tastes like something from a special occasion dinner
02 -
- Cold chicken creates a dramatic temperature drop in hot oil, so let your cutlets sit at room temperature for 15 minutes before frying
- Crowding the pan lowers the oil temperature and makes the coating soggy, so work in batches if necessary
03 -
- Use a kitchen thermometer to maintain your oil at 350°F for the crispiest results every time
- Double coating in the panko mixture creates that extra thick crust everyone will ask about