How to Make

Prep the Chicken

• Butterfly the chicken breasts into four thin cutlets. Season with kosher salt and cracked black pepper.

Bread the Chicken

• Plate 1. Add whisked egg to the first plate.
• Plate 2. Combine the white sesame seeds (untoasted) and panko breadcrumbs on the second plate.
• Dredge the seasoned chicken cutlets through the egg then through the breading. Make sure the breading adheres to both sides. Repeat for all cutlets.

Choose a Cooking Method

• 1. Shallow Fry: Add avocado oil to a large sauté pan. Once hot but not smoking, add the cutlets. Do not overcrowd the pan. Shallow fry for 5-6 minutes per side or until the chicken is golden brown and has reached an internal temperature of 165 degrees Fahrenheit. Remove from the pan and place on a wire cooling rack. Make sure there is paper towel under the cooling rack to absorb any excess oil that drips from the cutlets.
• 2. Oven Bake: Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. Bread the chicken according to the steps listed and add it to the tray. Spray the chicken with avocado oil spray and bake for 20-22 minutes flipping halfway through. Be sure to spray the second side with avocado oil spray so the chicken gets extra crispy.
• 3. Air Fry: Air fry the cutlets instead of pan frying them. Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 8-10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.

Assemble

• Let the chicken rest for 5 minutes before slicing. Enjoy the chicken in a rice bowl with sides, over a bed of rice noodles or over a salad.