Crispy Supper Chicken Cutlet (Printable)
Golden crunchy cutlets with juicy tender meat. Ready in 35 minutes for comforting weeknight meals.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5-6 ounces each)
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
→ Breading Station
07 - 1 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1 tablespoon Dijon mustard
10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon dried oregano
→ For Frying
13 - 1/2 cup neutral oil (canola or vegetable)
# How To Make It:
01 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even thickness of approximately 1/2 inch for uniform cooking.
02 - In a shallow bowl, whisk together buttermilk, salt, black pepper, paprika, and garlic powder until well combined. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
03 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs mixed with Dijon mustard, third with panko breadcrumbs, Parmesan cheese, and dried oregano combined.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each breast in flour, shaking off excess. Dip into egg mixture, then press firmly into panko-Parmesan mixture to ensure complete adherence.
05 - Heat oil in a large skillet over medium-high heat until temperature reaches 350°F. Add chicken breasts in batches without overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
06 - Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- The buttermilk marinade works magic to keep every bite impossibly tender while the outside shatters with perfect crunch
- This recipe comes together faster than delivery and tastes infinitely better than any restaurant version
02 -
- Overcrowding the pan drops the oil temperature fast so work in two batches if needed
- Letting the cooked chicken rest prevents all those precious juices from running out onto the plate
03 -
- Use a digital thermometer to verify 165°F in the thickest part without cutting into the crispy crust
- Double coating by repeating the egg and crumb steps creates an extra thick armor of crunch