Crispy Chicken Cutlets

4.20 from 5 votes

These crispy chicken cutlets are what dreams are made of. They’re crispy on the outside, juicy in the center and perfect any night of the week.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 320kcal

Butterfly two chicken breasts, you’ll end up with four thin cutlets. Place the cutlets in a plastic bag (one at a time) pound them until they’re about ¼ inch thick. This allows for quick, even cooking. Once pounded, lightly season them with kosher salt and black pepper. Next, run them through the breading station.
On the first plate, combine cornstarch, kosher salt and black pepper. Combine one egg and milk on the second plate. Whisk well. Then, combine panko, Italian breadcrumbs and grated parmesan cheese on the third plate.
Dredge the cutlets through the cornstarch mixture, then the egg mixture, and finally the breading mixture. Make sure they are well coated during each stop.
Heat avocado oil in a large pan over medium high heat. Once hot, add the cutlets. But do not overcrowd you pan. Cook in batches if necessary.
Pan fry for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of you chicken. Serve hot with lemon and parsley.
Pro Tip: Once cooked through, set the cooked chicken on a paper towel for 30 seconds to absorb excess oil, then quickly move the chicken to a cooling rack. This prevents the bottom of the chicken from getting soggy. Otherwise, steam will build up underneath the hot chicken and make the crust soggy.

Store leftovers in an airtight container in the refrigerator for three to four days! Heat leftovers in the microwave until warmed through.