Recipe: Perfect Crispy panko herb chicken cutlets

Delicious, fresh and tasty.

Crispy panko herb chicken cutlets. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.

Crispy panko herb chicken cutlets Cut into a fillet with your fork and listen to the crispy crunch…Yum! Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Salt and freshly ground black pepper. you can have Crispy panko herb chicken cutlets using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Crispy panko herb chicken cutlets

  1. You need of panko.
  2. Prepare 4 of boneless, skinless chicken breasts, 6 ounces each..
  3. You need 1 1/2 cup of panko japanese style bread crumbs.
  4. You need 1 tbsp of corn starch.
  5. It's 1 tbsp of salt.
  6. Prepare 1 tsp of fresh thyme leaves.
  7. It's 1/2 tbsp of each of garlic powder, onion powder, paprika and parsley.
  8. Prepare 1 of egg.
  9. It's 2 tbsp of milk.
  10. It's 1 of oil for frying. I used canola.

Add flour to a second wide shallow dish, and panko to a third. Bread chicken cutlets by first dredging in flour, then dipping in egg mixture, then finally in panko, pressing to adhere panko to chicken surface. Place breaded cutlets on a plate. Heat oil in a large skillet.

Crispy panko herb chicken cutlets step by step

  1. Place panko,corn starch and spices onto large plate..
  2. On separate plate scramble egg with milk..
  3. Dredge each side of chicken through egg and then bread crumbs coating both sides..
  4. Let sit 10 minutes. This helps breading adhere better..
  5. In deep pan add about 1/4 inch oil and heat to 350°F..
  6. Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked..
  7. Drain chicken on a plate lined with paper towels..
  8. ENJOY!!!.
  9. Recipe by taylor68too.

Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere. Dip cutlets in egg, then in flour.. butter lightly. Combine flour and paprika in a shallow dish. Place eggs in a shallow dish. Place panko in a shallow dish.