The thinner the better. I go overboard and buy the ‘thin sliced cutlets’, then cut them in half, and then pound them as thin as possible. Make sure you season everything along the way with salt and pepper (the cutlets, the flour, the breadcrumbs). Fry them in Canola oil. A lot of people use olive oil but it tends to smoke when at high temperatures and your neighbors don’t want to hear the smoke alarm go off. Another tip is to throw some salt on them as soon as you take them out of the pan. You can make chicken warm with these, put on top of a salad and much more. *I use “4C Seasoned Breadcrumbs” not panko – it’s all preference, but I find these breadcrumbs to have the most flavor.
1 Pack of thin sliced chicken cutlets
4 Cups Seasoned 4C Breadcrumbs
1 Cup All Purpose Flour
Cooking gloves! You can find these in the aisle where sponges are
- Cut each cutlet in half out of the package, and pound each one almost paper thin (I like them really thin!!). I put them in a ziplock bag one by one and pound them on a cutting board. Careful not to ruin the cutlet!
- Season all of them with salt and pepper.
- I like to lay out tin foil on the counter because this can get messy. Get plates/bowls and fill one with flour, another with eggs that are beaten, and another bowl with breadcrumbs.
- Season the flour with salt and pepper.
- Once your station is ready, dip cutlets in flour, shake off any excess flour.
- Then dip the cutlet in a bowl of eggs which are mixed well.
- Then dip the cutlet in the breadcrumbs and place on a plate.
- Repeat until all cutlets are breaded on a plate
- Heat enough canola oil in a sauté pan so that it coats the entire pan. When you put a cutlet in the oil, you should hear it sizzle immediately. If not, then wait for the oil to get hotter.
- Fry each cutlet about 2-3 minutes per side (until you see the bottom become golden brown)
- Transfer cutlet to a plate lined with a paper towel and season with more salt
- After 2-3 minutes on the plate, transfer to another plate with no towel and serve