Zutaten für Crispy Panko Chicken Cutlets
- Boneless Skinless Chicken Breast Halves
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt And Pepper
- Eggs
- Panko Breadcrumbs
- Vegetable Oil
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Zubereitung von Crispy Panko Chicken Cutlets
- Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet.
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a separate shallow dish, whisk together 1 large egg and 2 tablespoons water.
- In a third shallow dish, place 2 cups panko bread crumbs.
- Dredge each chicken breast in the seasoned flour, ensuring it's fully coated.
- Dip the floured chicken into the egg mixture, allowing excess to drip off.
- For extra crispy cutlets, dredge in flour again, then dip back into the egg mixture.
- Coat each chicken breast completely with panko bread crumbs, gently pressing to adhere.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place chicken cutlets in the hot oil and cook for 4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
12g
Carbs
19g
