Chicken cutlets are an absolute staple in my kitchen, and one of the most versatile things you can make. Whether they are deep fried, pan fried, or air fried, chicken cutlets are a must. 

GROCERY LIST: 

• Thinly sliced sliced chicken breasts
• Eggs
• All Purpose Flour
• Panko Bread Crumbs
• Italian Seasoning
• Parmesan Cheese
• Olive Oil

INSTRUCTIONS:

• Make sure the thickness of your chicken breasts are somewhat consistent
• Prepare your dredging stations – Flour, Beaten Egg, Bread Crumbs.
  • Make sure to season each of the stations with salt, pepper, and Italian seasoning (I use Cusco Grass)
• First, dredge in flour, making sure every crack and crevice are covered, then shake the excess flour off.
• Next, into the egg mixture, just enough to achieve a nice coating. 
• Lastly, the seasoned breadcrumbs. Make sure to firmly press each cutlet into the panko mixture on both sides.
  • Side Note: Do your best to keep a “wet” hand and a “dry” hand, but it doesn’t always work that way. 
• Preheat a skillet with a good amount of olive oil until the oil reaches about 350. If you don’t have a thermometer, use a tooth pick. When it bubbles, the oil is hot enough. 
• Lay the cutlets away from you to avoid burning your arms off, then fry until golden brown on one side.
• Flip, and do the same to the second side, basting with the remaining oil in the pan as you go. 
• Once you’ve achieved the desired golden brown and texture, ensure that the chicken is cooked to 165 degrees Fahrenheit, remove and hit with a dash of salt. 

As I mentioned before, chicken cutlets have some serious range. I like to make them after I’ve made a pasta sauce or salad to turn into chicken parm, a crunchy salad, or a wrap.