high confidence · engineered recipe
Crispy, golden-brown chicken cutlets shallow-fried to perfection on the stovetop.
| PrepPound chicken cutlets evenly to 1/4 inch thickness for rapid, even cooking. | ||||||
| PrepUse a heavy-bottomed skillet and maintain medium-high heat for optimal crispness. | ||||||
650 g · 1.4 lbboneless skinless chicken breastssliced into 4 cutlets | 01SeasonPound and seasonSlice chicken breasts into cutlets, pound to an even 1/4-inch thickness, and season with salt, pepper, and paprika. | 03Coat CutletsBread cutletsDredge each seasoned cutlet in flour, dip in beaten eggs, then press firmly into panko crumbs to coat completely. | 05Shallow FryFry cutletsFry breaded cutlets in batches without crowding for 3 minutes per side until deeply golden and crispy.Ready when Internal temperature reaches 165°F / 74°C and juices run clear | 06Rest & ServeDrain and serveTransfer fried schnitzels to a wire rack or paper towels to drain excess oil, then serve immediately. | ||
5 g · 1 tspkosher salt | ||||||
2 g · 0.5 tspblack pepper | ||||||
3 g · 1 tsppaprika | ||||||
60 g · 0.5 cupall-purpose flour | 02Setup StationAdd flourPlace flour in a shallow dish. | |||||
200 g · 4 largeeggsbeaten | 02Setup StationBeat eggsWhisk eggs thoroughly in a second shallow dish. | |||||
180 g · 3 cuppanko breadcrumbs | 02Setup StationAdd pankoPlace panko breadcrumbs in a third shallow dish. | |||||
240 ml · 1 cupneutral oilfor shallow frying | 04Heat OilHeat skilletHeat neutral oil in a large skillet over medium-high heat until shimmering and hot. | |||||
Pounding the chicken to an even thickness ensures fast, uniform cooking without drying out the meat. The classic three-stage breading creates a protective moisture barrier, while shallow frying in hot oil crisps the panko exterior to perfection.