Notes

Whenever I made chicken cutlets, I prefer to use chicken thighs. They're more flavorful, more tender, and they are nearly impossible to overcook. That said, you can make this same recipe with chicken breasts.

I also love to fry these in olive oil. There's a pervasive myth that you shouldn't cook with olive oil over high heat, but it's not true. A simple pan fry like this is totally fine, and it's delicious. But you can use any good frying oil (avocado oil, duck fat, and tallow are great too).

This recipe involves a simple three-step dredge. Pound the cutlets flat, coat them in flour, dip them into an egg wash, and then coat with bread crumbs before frying.

Ingredients

  • 2-4 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 1.5 cups panko bread crumbs
  • 1-2 eggs
  • salt
  • olive oil

Process

Start by trimming the chicken thighs of any excess fat or sinew.

Lay them down on a cutting board, cover them with plastic wrap, and then use the back of a pan to pound them until they're thin and even.

Salt the thighs on both sides.

Lay out three plates. Put the flour in one, the eggs in another, and the bread crumbs in the third.

Use a fork to whip the eggs until they're uniform.

Take one thigh at a time and dredge it.

First, dip it in the flour and cover it completely on all sides. Shake off the excess, then dip it in the egg wash. Make sure both sides are fully covered. Finally, dip it in the breadcrumbs and cover all sides. Gently shake and set aside.

Repeat this process for all of the chicken.

I've found that the breading holds up best when you allow the thighs to sit for 15-20 minutes after being breaded. This allows the breading to "set."

In the meantime, heat up a pan over medium-high heat. Add in a bunch of olive oil. You should have about a half inch of oil covering the entirety of the bottom of the pan.

Once the oil is hot, put a piece of chicken in. You can cut off a small piece to test the oil. It should bubble and sizzle, but not too much. If you have a thermometer, the oil should be around 375-400F.

Fry the cutlets for a few minutes on each side. I like to give them several turns until they’re deeply golden brown.

Once they’re cooked, pull them from the oil onto a paper towel lined sheet tray. Sprinkle them with salt. Repeat until all of your chicken is cooked.

At this point, they're ready to go! There are a lot of ways you can serve these. They're great as chicken parm, or served with any of these sauces.

I also love to serve these over a bed of whipped ricotta or yogurt or drizzled with gochujang sauce.

Enjoy!