Perfect Chicken Cutlets (Golden & Juicy)

Von Natasha's Kitchen · 25 Min.

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Zubereitung

1. Slice each chicken breast in half horizontally to make 8 thin cutlets, then pound between plastic wrap or parchment to 1/4 inch thick.
2. Season all over with 1 tsp salt and 1/2 tsp black pepper.
3. Set up three dishes: flour in the first; eggs whisked with water in the second; panko, Parmesan, garlic powder, Italian seasoning and the remaining 1/2 tsp salt in the third.
4. Dredge each cutlet lightly in flour, shaking off the excess, dip in the egg, then press into the breadcrumb mixture.
5. Rest the breaded cutlets on a tray for 5 to 10 minutes.
6. Heat oil in a large skillet until it comes about halfway up the sides of the chicken, keeping it between 350 and 375°F.
7. Pan-fry about 2 minutes per side, until deep golden and the centre reaches 165°F on an instant thermometer.
8. Drain on a wire rack or paper towels and sprinkle with a pinch of flaky salt.
9. Squeeze lemon juice over and serve with lemon wedges and parsley.

Zusammengefasst aus dem Video von Natasha's Kitchen. Schau es dir für die Details an.

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