Breaded and fried chicken cutlets are not only delicious they are so versatile and can be a building block for so many different meals. Thinly sliced chicken breast (or pounded thin with a mallet) , dredged in flour, then egg, then panko, pan fry until golden brown and crisp. Make a sandwich, chicken parmigiano, or have it on its own with a squeeze of lemon and some arugula. Here’s how to do it!

Fried chicken cutlets

6 thinly sliced chicken breasts- Try to make them even thickness.

1 1/4 cup flour seasoned with a healthy pinch of salt and pepper

2 eggs beaten with some hot sauce (I like Franks) and seasoned with salt and pepper + 1/4 c buttermilk

2 cups panko bread crumbs seasoned with a healthy pinch of salt and pepper Tip: if making for chicken parmigiano add 1/4 cup grated parm.

vegetable oil for frying (approximately 1/2 inch in heavy (preferably cast iron) fry pan

Set up breading station, 3 wide shallow bowls (pie pans work great) for the flour, egg and panko. Place a rack in a sheet pan lined with paper towel. Pat dry the chicken breast, dredge first in flour, then dip in egg mixture and last the panko making sure that all of the chickens surface is covered. Place on the rack while your oil is heating, make sure your oil is good and hot, an easy way to test it is to dip the end of a wooden spoon or wooden skewer in the oil and if its heated sufficiently you will see bubbles around the spoon or skewer. Fry the cutlets one or two at a time, each side should be golden brown, place back on rack and keep warm in a 200 degree oven until ready to serve. Note: I only use salt and pepper to season the breading but feel free to add some garlic powder, paprika or whatever you like to spice your food with.