Best 4 Crispy Country Chicken Cutlets Recipes

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.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS

Steps:

• Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
• In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
• Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
• Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
• Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
• Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

CRISPY CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
• Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

CRISPY CHICKEN CUTLETS

Steps:

• Flatten chicken to 1/4 inch thickness.
• In a shallow bowl, lightly beat egg white.
• In another shallow bowl. combine pecans, flour, salt, and pepper.
• Dip chicken in egg white, then coat with pecan mixture.
• In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.