Crispy Chicken Cutlets with Kinder’s Buttery Garlic & Herb Panko Blend
Crispy Chicken Cutlets with Kinder’s Buttery Garlic & Herb Panko Blend
Crispy chicken cutlets get the coating right or they don’t. These do.
Cut into strips they become finger food, which is how they sit with our game day recipes.
Thin chicken breasts, pounded to 1/4-inch, run through a classic three-step breading station, flour, egg, Kinder’s Buttery Garlic & Herb Crispy Panko Blend, then fried at 325°F to a shatteringly crispy, deep golden crust. The Kinder’s panko blend carries the seasoning: real butter flavor, garlic, Italian herbs, and a coarser grind than standard breadcrumbs that keeps the crust light and crunchy well after the pan comes off the heat. Since the panko blend brings flavor and crunch, everything else on the list stays focused and clean.
The technique is straightforward but the details matter. Get the cutlets to even thickness before breading, uneven cuts mean the thin end burns before the thick end finishes. Set up three bowls. Rest the breaded cutlets five minutes before they hit the oil so the coating bonds to the egg layer. A tablespoon of Dijon in the egg wash is optional but worth adding, it seasons the whole cutlet and helps the egg cling better to the surface. These details add up to a noticeably better result.
Total time is 35 minutes. Serves four. On the plate, you have options, lemon wedges and arugula, a chicken Caprese sandwich on ciabatta, or a deconstructed chicken Parm with marinara and melted mozzarella. The cutlet holds up under all of it. It also scales cleanly if you need to run a second batch for a crowd.
Kinder’s Buttery Garlic & Herb Panko Blend does the seasoning work for you. All you need to bring is a hot pan and three bowls.
Flavor First.
Crispy Chicken Cutlets
Ingredients
Equipment
Method
- Prepare the chicken: slice breasts horizontally through the center to create thin cutlets, or pound to 1/4-inch thickness with a meat mallet. Cut into individual portions if needed. Thin, even cutlets are the key to a properly fried crust that doesn’t outpace the cook time.
- Set up the breading station: flour in the first bowl, eggs beaten with Dijon mustard (if using) in the second, and Kinder’s Buttery Garlic & Herb Crispy Panko Blend in the third.
- Bread each cutlet: dredge in flour and shake off excess, dip in egg mixture coating fully, then press firmly into the panko blend on both sides until fully covered. Set breaded cutlets on a plate or rack and rest for 5-10 minutes — this helps the coating bond and reduces slippage in the pan.
- Heat oil in a large skillet over medium-high heat to 325 degrees F. Check with a thermometer — the lower temperature compared to deep frying is intentional for thin cutlets, producing an evenly golden crust without burning before the chicken cooks through.
- Fry cutlets in batches — do not crowd the pan. Cook for 2-3 minutes per side until the panko is deep golden and the internal temperature reaches 165 degrees F.
- Drain on a wire rack or paper towels. Serve immediately with lemon wedges and fresh parsley if desired.
Nutrition
Notes
- Even thickness first — Pound or slice to 1/4-inch all the way across. The thin end burns before the thick end finishes if you skip this. A zip-lock bag and a rolling pin works fine if you don’t have a mallet.
- Rest the breaded cutlets before frying — Give them 5-10 minutes on a rack after breading. The coating hydrates slightly and bonds to the egg layer. Skip it and you lose half the panko in the oil.
- 325°F, not 375°F — Higher temps work for thick pieces. For thin cutlets, 325°F gives the panko time to reach deep golden in the same 2-3 minutes it takes the cutlet to hit 165°F inside. Hotter means burnt crust before the chicken is done.
- Fry in batches — Crowding the pan drops the oil temperature fast. Cold oil means pale, greasy coating. Let the oil recover between rounds.
- Add Dijon to the egg — A tablespoon of Dijon in the egg wash adds subtle background tang and helps the egg cling tighter to the chicken surface.
- Lemon wedges and a quick arugula salad dressed with olive oil and lemon. The bitterness of the arugula cuts through the richness of the fried crust — it’s the pairing this cutlet was built for.
- For a sandwich: layer onto ciabatta with fresh mozzarella, tomato, and basil. Chicken Caprese, done.
- For dinner: serve alongside pasta in olive oil and Parmesan. Top the cutlet with marinara and melted mozzarella if you want to go full chicken Parm.
- Refrigerate in an airtight container for up to 3 days. Store on a wire rack inside the container if possible — direct contact with the bottom turns the crust soft.
- To reheat: 375°F oven on a wire rack for 8-10 minutes. The panko crust comes back crispy. Air fryer at 375°F for 4-5 minutes also works. Skip the microwave.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How do I keep the breading from falling off?
Three things: shake off the excess flour before the egg dip, press the cutlet firmly into the panko on both sides, and rest the breaded cutlets 5-10 minutes before frying. Skipping any one of them and the crust separates in the pan.
Can I bake these instead of frying?
Yes, with a trade-off. Bread as directed, spray both sides generously with cooking spray, and bake at 425°F on a wire rack over a baking sheet for 18-22 minutes, flipping once. The panko blend still delivers great flavor; the crust just has a slightly drier texture than pan-fried.
Why is the frying oil at 325°F instead of 375°F?
Thin cutlets at 1/4-inch only need 2-3 minutes per side to cook through. At 375°F the panko burns before the chicken finishes. At 325°F, the crust reaches a deep, even golden color in the same window it takes the cutlet to hit 165°F inside.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs pounded to 1/4-inch work well, higher fat content keeps them juicy even if slightly overcooked. Same breading method, same oil temp, same cook time. Check internal temp the same way.
Can I prep these ahead?
Bread the cutlets and refrigerate on a rack, uncovered, for up to 2 hours before frying. The rest time helps the coating set. Don’t go much longer, moisture from the chicken softens the crust before it hits the pan.
What pan works best?
A 12-inch or larger cast iron or stainless steel skillet. Cast iron holds heat best when cold cutlets hit the oil. Non-stick doesn’t get hot enough to set the panko crust properly.
More like this: Chicken Recipes · Kinder’s Recipes
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