Crispy & Juicy Chicken Breast Cutlets: A Kid-Favorite Recipe
Tender Chicken Breast Cutlets
These chicken breast cutlets are a fantastic side dish for children. Enjoy a delightfully crispy exterior and a moist, tender inside.
Main Ingredients- 600g chicken breast
- Milk (for tenderizing and removing odor)
- All-purpose flour (for coating)
- 4 eggs
- Panko breadcrumbs (for coating)
Seasoning & Serving- Salt to taste
- Pepper to taste
- Ketchup (for serving)
- Salt to taste
- Pepper to taste
- Ketchup (for serving)
Cooking Instructions
Step 1
Rinse the chicken breast once under cold water and pat it dry. This helps remove any surface impurities and prepares the chicken for cooking.
Step 2
Place the chicken breast in a bowl and pour enough milk to fully submerge it. Let it soak for about 30 minutes. This soaking process is crucial for removing any gamey odor and for tenderizing the chicken, ensuring a moist texture after frying.
Step 3
After soaking in milk, lightly rinse the chicken breast under cold water and drain it thoroughly in a colander. Ensuring the chicken is well-drained is key to preventing the coating from falling off and achieving a crispier finish.
Step 4
Arrange the drained chicken breast on a tray. Slice it into three equal portions, about 1-1.5 cm thick, resembling thin cutlets. Slicing them thinly ensures they cook through evenly and reduces cooking time. Lightly season both sides of the cutlets with salt and pepper. Avoid over-salting; a light seasoning is best.
Step 5
Sprinkle a generous amount of all-purpose flour over the seasoned chicken cutlets. Gently press the flour onto both sides of the chicken to ensure an even coating. This first layer of coating helps seal in the juices.
Step 6
In a separate bowl, whisk the 4 eggs until well combined to create an egg wash. Dip the flour-coated chicken cutlets into the egg wash, ensuring they are fully covered, then lift them out, allowing excess egg to drip off. The egg wash acts as a binder for the breadcrumbs.
Step 7
Immediately transfer the egg-washed chicken cutlets to a plate or tray filled with panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to create a thick, even coating. This ensures maximum crispiness when fried. Be careful not to make the coating too thick, just ensure it’s well-covered.
Step 8
Pour about 5mm of cooking oil into a pan and heat it over medium heat. If the oil is too hot, the outside will burn before the inside cooks. Test the oil temperature by dropping a small piece of breading; it should sizzle and float. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry them until golden brown and crispy on both sides. You may need to fry them in batches for the best results. Once fried, remove the cutlets and drain them on a paper towel to absorb excess oil. Serve hot with ketchup or your favorite dipping sauce for a delicious meal!
