Chicken Cutlet Recipe: Crispy Panko for 4 Servings
Master this chicken cutlet recipe with our triple dredge guide. Includes an exact temp chart and common mistakes checklist. Perfect for weeknight dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodiefront.com.
Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Cooling rack
- Meat tenderizer
- Grater
- Citrus press
- Mixing bowl
- Whisk
- Baking sheet
- Tongs
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Kitchen timer
- Stove
- Oven
- Plastic wrap
Ingredients
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- 1/2 tsp Kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup All-purpose flour
- 2 Large eggs
- 1 tbsp water
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup Freshly grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tbsp Fresh parsley, finely chopped
- 1/3 cup Neutral oil (Grapeseed or Avocado oil)
- 2 tbsp Unsalted butter
- 1 Lemon, cut into wedges
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