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.