Crispy Chicken Cutlets
Cook time: 2 minutes - Prep Time: 15 minutes
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- boneless skinless chicken breasts
- 1/2 cup flour
- 1/2 cup Italian breadcrumbs
- 1/2 panko breadcrumbs
- 2 eggs
- Avocado oil
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- Cut chicken breasts horizontally into as thin of cutlets as possible (1/4 inch thick)
- Cover chicken with Saran Wrap and use the bottom of a mason jar to pound the chicken as thinly as possible
- In 3 shallow bowls line up the flour, breadcrumb mixture (Italian + panko) and whisked eggs; season each HEAVILY with salt, pepper, onion powder, garlic powder, paprika, chili powder and Italian seasoning
- Coat each piece of chicken in the flour then egg then breadcrumb mixture (make sure to press them into the chicken) and set aside
- Use enough avocado oil to cover the bottom of pan by 1/2 inch, heat oil over medium high heat for 5 minutes, test that the oil is hot enough by dropping a sprinkle of breadcrumbs in and make sure they sizzle immediately
- Once oil is hot enough fry the chicken for 1-2 minutes (depending on thickness) on each side until golden brown and crispy (165 degrees internal), remove from heat and let rest on a cooling rack so excess oil drips off. Enjoy !!
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Spicy butter spaghetti, check out my recipe :)
