Crispy panko herb chicken cutlets. Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.). If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them The perfect way to make crispy chicken for any use! The sauce is nice and tangy and a good accompaniment to the cutlets.

Chicken cutlets, though, are a different story. We always called them schnitzel in our house, and my sister and I could literally eat a dozen But the combo of panko and Parm (plus a little mustard powder) delivers an even more potent umami punch—without those weird little bits of dried parsley. Parmesan Chicken Cutlets from Delish.com are crispy-crunchy on the outside and tender-juicy on the inside—the best of both worlds. You can Have Crispy panko herb chicken cutlets using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Crispy panko herb chicken cutlets

It's of panko.
What You needis 4 of boneless, skinless chicken breasts, 6 ounces each..
Lets Go Prepare 1 1/2 cup of panko japanese style bread crumbs.
It's 1 tbsp of corn starch.
It's 1 tbsp of salt.
It's 1 tsp of fresh thyme leaves.
It's 1/2 tbsp of each of garlic powder, onion powder, paprika and parsley.
Lets Go Prepare 1 of egg.
Lets Go Prepare 2 tbsp of milk.
What You needis 1 of oil for frying. I used canola.

Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. The chicken was moist, crispy, and more complex than any other breaded version I have made. Butterfly the chicken breasts into halves and pound each thin. Made Mazola's Crispy Panko Chicken Breasts last night.

Crispy panko herb chicken cutlets instructions

Place panko,corn starch and spices onto large plate..
On separate plate scramble egg with milk..
Dredge each side of chicken through egg and then bread crumbs coating both sides..
Let sit 10 minutes. This helps breading adhere better..
In deep pan add about 1/4 inch oil and heat to 350°F..
Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked..
Drain chicken on a plate lined with paper towels..
ENJOY!!!.
Recipe by taylor68too.

I thought the recipe was interesting because I actually make something extremely similar all the time -- Tonkatsu which is a Japanese pork cutlet dish. Lightly beat eggs in a second shallow dish. I coat each chicken cutlet in a garlic egg wash (simply made by whisking one egg with freshly minced garlic), followed by the herb panko. Thinly sliced chicken breasts are coated with a whole grain panko-herb mixture and baked until crispy. Serve with a simple honey mustard sauce for a dinner.