Crispy Panko Chicken Cutlets Food

CRISPY CHICKEN CUTLETS

Steps:

• Freeze chicken breasts about 20 minutes or so.
• Cut chicken breasts in half horizontally and pound to ¼" thickness.
• Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
• Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
• Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

CRISPY CHICKEN CUTLETS

Steps:

• Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with ½ teaspoon each salt and pepper.
• Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Stir together panko, ½ teaspoon salt, and remaining ¼ teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere.
• Fill a large heavy-bottomed skillet with ½ 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. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.

CRISPY CHICKEN CUTLETS

Steps:

• Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
• Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
• Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
• Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
• Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
• Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.

CRISP PANKO CHICKEN CUTLETS

Steps:

• If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they're about 1/2 inch thick. Season with salt and pepper.
• Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko.
• In a deep, straight-sided sauté pan, heat about 1/4 inch vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken breast into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes per side. If the oil seems to cool down too much during frying, increase the heat a little to maintain a steady bubbling action. Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
• In a small saucepan, whisk together the Worcestershire, sugar, soy sauce, and ketchup. Bring to a simmer over medium-low heat. Reduce the heat to a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS

Steps:

• Combine the flour, dry mustard, salt, and pepper in a shallow dish.
• Beat the eggs in a separate shallow bowl.
• Combine the panko and Parmesan cheese in another shallow dish.
• Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
• When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
• About 3-4 chicken cutlets should fit in the pan at the same time.
• After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
• After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
• Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
• Remove the cooked chicken to a paper towel-lined plate.
• While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
• Serve the chicken with the honey mustard sauce for dipping.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY CHICKEN CUTLETS

Steps:

• Pat cutlets dry and set aside. (Note: If they are more than 1/4 inch thick, place the cutlets between two pieces of plastic food wrap and gently pound with a meat mallet or a rolling pin.)
• In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper.
• In a separate shallow dish, whisk the eggs.
• In a third shallow bowl, mix the panko breadcrumbs, 1/2 teaspoon salt and Italian seasoning.
• Working with one cutlet at a time, dip it in the flour mixture, ensuring it is coated on both sides. Then dip the floured cutlet into the egg and finally into the panko breadcrumbs. Repeat with all of the other cutlets.
• Heat oil in a large skillet over medium heat and then add cutlets, working in batches (I usually cook 2 or 3 at a time but this will depend on the size of your skillet and cutlets. Be careful not to overcrowd the pan or have cutlets overlap to ensure even cooking). Fry them for 3 minutes on each side or until they are fully cooked through. (Note: Check the temperature with a meat thermometer to ensure it is cooked). If the cutlets are browning too quickly, reduce heat for remaining batches.