With juicy, moist chicken within and a crispy, flavorful coating on the exterior, these Extra Crispy Chicken Cutlets are incredibly simple to prepare! Savor them by themselves, in a sandwich, or sliced and added to pasta or salad!
Ingredients:
- 2 pounds thin sliced chicken breasts
- 1 cup all purpose flour
- 1 tablespoon seasoned salt
- 2 eggs
- 1 tablespoon water
- 1 teaspoon hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan cheese
- 1 cup light oil, like light olive oil, canola oil, or vegetable oil
Instructions:
Step:NO:01
If needed, trim the excess fat from the chicken breasts and pat them dry. Put aside.
Step:NO:02
Set Up Your Workstation: Whisk flour and seasoned salt together in a small dish. Whisk the eggs, water, and spicy sauce together in a separate shallow basin. Combine the breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder in a third shallow bowl.
Step:NO:03
Coat the Chicken: Dredge each chicken breast in a combination of flour, egg, and panko, letting any excess egg drop off as you go. While you continue, repeat with the remaining chicken and place on a dish or plate.
Step:NO:04
Fry: Heat the oil in a 10-inch skillet over medium heat until the temperature reaches 350°F. If bubbles appear in the oil right away after dipping the back of a wooden spoon into it, the oil is ready.
Step:NO:05
For two to three minutes on each side, submerge each chicken cutlet in the heated oil. Just reduce the heat to medium-low if you see the oil become too hot and the chicken browning too soon. Don't pack the pan too full. I cook two cutlets at once.
Step:NO:06
To absorb any extra oil, place the cooked chicken on a platter covered with paper towels. Do this with each and every chicken cutlet.
Step:NO:07
Warm up and serve.
more details for recipes:https://cookiesandcups.com/crispy-chicken-cutlets/
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