15-MINUTE CRISPY CHICKEN CUTLETS

If crispy, golden chicken makes your heart skip a beat, my homemade chicken cutlets might just be your new go to. Lightly breaded with panko, Parmesan, they come out perfectly crunchy on the outside and juicy inside every single time.

They’re simple, family-approved, and so good you’ll want extras for sandwiches tomorrow (trust me). A quick dip in flour, egg, and panko-Parmesan, then fried to golden perfection, it doesn’t get much better than this.

Serves 6-8

INGREDIENTS:

6 to 8 boneless skinless chicken breasts or cutlets, about 2 ½ to 3 pounds total

1 cup flour with 1/2 tsp salt, 1/2 tsp pepper

3 large eggs

2 tbsp milk

2 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp salt

1/2 tsp black pepper

Olive oil or tallow for frying

DIRECTIONS:

1. Pound the chicken breasts to an even ½-inch thickness.

2. Set up three shallow dishes:

 • One with flour, salt, and pepper.

 • One with beaten eggs and milk.

 • One with panko, Parmesan, salt, and pepper.

3. Dredge each chicken piece in the flour, then dip it in the egg mixture.

4. Coat each piece well with the breadcrumb mixture.

5. Heat olive oil in a large skillet over medium heat.

6. Fry the chicken for 3–4 minutes per side, until golden brown and cooked through.

7. Keep cooked chicken warm in a low oven until ready to serve.