Crispy Pan-Fried Chicken Cutlets

• portions: 6 servings

Ingrédients

2 cups, panko bread crumbs

2 , large eggs

, Salt

4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/4 inch thick

1/2 cup, vegetable oil

Instructions

Place panko in large zipper-lock bag and lightly crush with rolling pin. Transfer to shallow dish. Whisk eggs and 1 teaspoon salt in second shallow dish until well combined.

Working with 1 cutlet at a time, dredge cutlets in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently so crumbs adhere. Transfer cutlets to rimmed baking sheet.

Set wire rack in second rimmed baking sheet and line rack with paper towels. Heat 1/4 cup oil and small pinch panko in 12-inch skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to prepared rack and season with salt to taste. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup oil and remaining 4 cutlets. Serve immediately.

Nutrition

• Calories: 2505