Crispy Supper Chicken Cutlet (Print Version)
Golden, crunchy cutlets with juicy meat inside. Ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 5 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
07 - 1 cup all-purpose flour
08 - 2 large eggs
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)
# Step-by-Step Guide:
01 - Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
02 - Whisk together buttermilk, salt, black pepper, paprika, and garlic powder in a shallow bowl. Add chicken breasts and turn to coat thoroughly. Marinate for 15 minutes to 2 hours.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with Dijon mustard, and one with panko, Parmesan, and oregano combined.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour, dip in egg mixture, then coat with panko-Parmesan mixture, pressing gently to adhere.
05 - Heat oil in a large skillet over medium-high heat to 350°F. Fry chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
06 - Transfer to paper towel-lined plate to drain. Let rest 2 minutes before serving.
# Expert Suggestions:
01 -
- The buttermilk marinade keeps the meat incredibly tender while creating the perfect surface for breading to cling to
- Panfrying gives you restaurantlevel crunch without the mess of deepfrying
02 -
- Letting the chicken rest after frying keeps those juices locked inside instead of running onto your plate
- Patting chicken dry before marinating helps the buttermilk penetrate rather than slide right off
03 -
- Double coating the breading creates an extra thick crunch if you want maximum texture
- Chicken thighs stay juicier longer than breasts if you prefer darker meat