Chicken cutlets are breaded, then pan-fried for a delicious and crispy meal component.
We’re here to talk about the former.
Panko browns evenly, whereas a finer breadcrumb can burn or clump.
Jennifer Causey
Transfer to a baking sheet lined with parchment paper.
Repeat with remaining cutlets and season with 12 teaspoon each salt and pepper.
Beat eggs with 12 teaspoon salt and 14 teaspoon pepper in a shallow dish.
Stir together panko, 12 teaspoon salt, and remaining 14 teaspoon pepper in a separate dish.
Dredge chicken in panko, pressing gently to adhere.
Fill a large heavy-bottomed skillet with 12 inch oil; heat over medium-high.
(Drop a pinch of panko into oil it will sizzle immediately when oil is hot enough.)
Working in 3 batches, add chicken to hot oil.
Transfer cooked cutlets to a wire rack.
Repeat with remaining chicken, adding oil to keep at 12-inch depth.
Season with remaining teaspoon salt.
Serve with lemon wedges.
