Panko Chicken Cutlets
These panko chicken cutlets are crispy on the outside with the most deliciously moist lemony chicken in the middle. They are incredibly easy to make and always a hit with kids. Leftovers will last for up to 4 days in the fridge and can be reheated in an air fryer or in a pan with a splash of oil.
Servings: 6
Ingredients
- 4 large chicken breasts
- 2 eggs
- ⅓ cup lemon juice
- ½ tsp pepper
- 2 tsp garlic powder
- ½ tsp paprika
- 2 ½ cups panko breadcrumbs
- 1/3 cup avocado oil or vegetable oil
- 1 tbsp maldon salt
- Lemon wedges
Instructions
- Cut the chicken breasts lengthwise through the middle. Use your hand to hold the chicken flat while you slice through creating two thin pieces. Repeat with the other breasts
- Place the chicken pieces between parchment paper and use a meat mallet to pound the meat using the flat side of a meat mallet until all of the pieces are approximately ¼ inch thick.
- In a bowl combine the eggs and lemon juice, add in the chicken and toss to make sure all of the chicken pieces are well coated in the liquid. Transfer to the fridge for a minimum of 2 hours and up to overnight.
- In a flat dish stir together the pepper, garlic powder, paprika and panko breadcrumbs. Working in batches place the chicken in the dish and pat down to ensure that the all of the chicken is well coated in the breadcrumb mixture. Place the coated chicken on a baking tray while you repeat with all of the remaining chicken.
- Heat 2 tbsp of oil in a large non stick skillet on medium high heat. Using tongs add in 2-3 pieces of chicken to the pan being sure not to crowd it. Cook the chicken until golden brown in color (approximately 3 minutes) and then flip and cook for a further 3 minutes. Transfer the cooked chicken to a plate lined with paper towel and immediately sprinkle with maldon salt. Add 1-2 tbsp more oil to the skillet and repeat cooking the remaining chicken in batches adding more oil as needed.
- Serve the chicken with lemon wedges on the side.