This is a wonderful recipe for delicious crispy on the outside juicy and tender on the inside breaded chicken cutlets. They are a regular in my house. I use them I as a base in many dishes as well as enjoy on their own with a verity of dipping sauces. Having a very picky 6 year old eater around, these scrumptious chicken cutlets saved a day many times.
The secret to the best, crispiest chicken cutlets that are ultra moist on the inside at the same time is the double breading method that I use.
Cutlets are coated in egg and milk mixture then dredged in seasoned breadcrumbs, then dipped back into the egg and milk mixture and double coated with panko breadcrumbs together with grated parmesan cheese. This top coating really ensures a perfect, golden brown, delicious crust on a moist chicken.
Chicken cutlets are basically pounded pieces of chicken breast. I like to flatten mine until they are about 1/4 inch thick for a quick cook time. After the chicken is breaded it is shallow fried in the pan with oil. I then take them out and place on a paper towel lined plate to soak in the excess of oil.
Chicken cutlets are extremely versatile. It is a simple algorithm of cooking chicken and what you do with them afterwards is really up to you. I use mine to create chicken parmesan or Milanese, but also love them just with a squeeze of lemon and my favorite dipping sauce. Follow the instructions below for the best breaded chicken cutlets.
