Description
Walking Chicken Cutlets are a crispy, flavorful, and easy-to-make main course made by pounding thin chicken cutlets, breading them with a combination of Parmesan cheese and breadcrumbs, then shallow frying them to golden perfection. Ideal for a satisfying protein-packed snack or meal, these cutlets are perfect for eating on the go or serving hot fresh from the pan.
Ingredients
Chicken Cutlets
- 1 lb. chicken breasts, butterflied and pounded into 4 thin cutlets
- Kosher salt, to season
- Cracked black pepper, to season
Breading
- 2 eggs, whisked (or 1 large egg)
- ⅔ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- ⅓ cup Italian breadcrumbs
Cooking Oil
- Avocado oil, as needed for shallow frying
Instructions
- Setup the Breading Station: Prepare two plates; on one, whisk the eggs, and on the other, combine the Parmesan cheese, panko breadcrumbs, and Italian breadcrumbs thoroughly.
- Prep the Chicken: Butterfly the chicken breasts into four thin cutlets. Place each cutlet between sheets of parchment paper or inside a sealable bag, then gently pound with a meat mallet until uniformly thin. Pat the cutlets dry with paper towels and season both sides generously with kosher salt and cracked black pepper.
- Bread the Chicken: Dip each cutlet into the whisked eggs ensuring full coverage, then press both sides into the breadcrumb mixture to coat evenly. Repeat for all four cutlets.
- Shallow Fry: Heat a thin layer of avocado oil in a sauté pan until hot but not smoking. Place two cutlets at a time in the pan, being careful not to overcrowd. Fry each side until golden brown and cooked through, about 6-8 minutes total, ensuring the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer cooked cutlets onto paper towels to absorb excess oil, then place on a cooling rack for about 5 minutes to keep them crispy. Serve hot and enjoy your walking chicken cutlets.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Enjoy leftover cutlets cold or reheat in the microwave until warmed through.
- Ensure oil is hot enough before frying to prevent soggy breading.
- Use a meat mallet or rolling pin for even thickness—this helps the cutlets cook quickly and evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
