Crispiest Chicken Cutlet Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 Cutlets
Ingredients
  • 2 chicken breasts, or 4 pre-sliced chicken cutlets
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • canola oil, or enough to fill the pan ¼-inch deep
  • Maldon sea salt, to taste
Directions
  1. Carefully slice each chicken breast in half horizontally to yield 2 thin pieces. Place each chicken slice between 2 pieces of plastic wrap or inside a Ziploc bag. Flatten to an even ¼-inch thickness using a meat mallet or heavy-bottomed pan.
  2. Prepare 3 breading stations in shallow bowls or plates: On the first plate, whisk together the cornstarch and flour. In a bowl, whisk together the eggs. On a second plate, whisk together the breadcrumbs and seasonings.
  3. Heat the oil in a cast-iron skillet until 350 F, or until a piece of flour sizzles when added.
  4. Bread the chicken one piece at a time. Starting with the first cutlet, coat the chicken in flour, then dip into the egg, then coat completely in breadcrumbs. Repeat with remaining cutlets.
  5. Add the cutlets to the skillet, working in batches to avoid crowding. Fry until crispy and golden brown, about 3-4 minutes per side. Remove from the oil and cool slightly on a paper-towel lined plate.
  6. While still warm, sprinkle Maldon sea salt to taste.