Crispy Chicken Cutlets
Hot, crunchy, salty, and begging for some sauce! These Crispy Chicken Cutlets are a dinnertime winner.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 lb . boneless skinless chicken breasts
- 1 teaspoon salt + freshly ground pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1 tablespoon hot sauce like Frank’s red hot (a few shakes, optional)
- 2 cups panko breadcrumbs
- avocado oil spray
- more salt 🙂
Steps
Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.
Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.
Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.
Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)
Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.
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