Ingredients:

  • 2 large (approx. 400g / 14 oz) boneless, skinless chicken breasts
  • ½ cup All-Purpose Flour (60 g)
  • 1 tsp Kosher Salt, divided
  • ½ tsp Black Pepper, divided
  • 2 large Eggs, whisked thoroughly
  • 1 Tbsp Whole Milk or Water (optional)
  • 1½ cups Panko Breadcrumbs (75–80 g)
  • ½ tsp Garlic Powder
  • ⅓ cup Neutral Oil (e.g., Canola, Grapeseed, or refined Sunflower oil) (80 ml)
  • 2 Tbsp Unsalted Butter (30 g)

Instructions:

  1. Prepare the Chicken: Take each chicken breast and slice it horizontally through the middle to create two thinner ‘fillets’ (you should have 4 pieces in total). Place one fillet between two sheets of plastic wrap and pound until uniformly thin (about ⅛ inch / 3–4 mm). Repeat with remaining fillets. Generously season the cutlets on both sides with ½ tsp of the salt and ¼ tsp of the pepper.
  2. Set up the Breading Station: In the first shallow dish, combine the flour and remaining salt and pepper. In the second shallow dish, whisk the eggs and the optional milk/water until thoroughly combined. In the third shallow dish, combine the Panko breadcrumbs and garlic powder, pressing lightly to mix.
  3. Bread the Cutlets: Take one cutlet and dust it completely in the flour mixture, shaking off any excess. Dip the floured cutlet into the egg wash, allowing any excess to drip off. Press the cutlet firmly into the Panko breadcrumbs, ensuring the crumbs adhere completely to all surfaces. Place the finished cutlets on a clean plate or tray.
  4. Shallow Fry the Cutlets: Place a large skillet over medium-high heat. Add the neutral oil. Wait until the oil is shimmering and a flick of breadcrumb sizzles immediately upon contact (approx. 350°F / 175°C). Place 2–3 cutlets in the hot oil, ensuring the pan is not crowded.
  5. Cook and Finish: Cook for 1½ to 2 minutes per side, or until the cutlet is deeply golden brown and cooked through. Immediately after flipping, drop a small pat of butter into the pan and baste the cutlets briefly with the melting butter and oil mixture for enhanced flavour. Remove the cooked cutlets with tongs and immediately transfer them to a wire rack (set over a baking sheet) to drain excess oil. Repeat the process until all cutlets are cooked. Serve immediately.