Anonymous wrote:I slice a boneless chicken breast…crossways? horizontally?…and then put those two pieces in a gallon ziploc bag and pound them to even thickness. Dredge in flour, then beaten egg, then breadcrumbs/panko, and either bake for about 25 minutes, turning once, or google the Mark Bittman recipe for cooking them in a pan.

This, but I fry them in olive oil. My preference is Panko. make sure to salt them!

season each of the items used for dredging. use flour then egg then breadcrumbs/panko. fry in skillet.

Use Panko. Put it in a ziplock and use a rolling pin to make the crumbs more fine. Salt and pepper. Dredge egg, flour, egg and Panko. Fry in some olive oil. Not deep fry.

I have found the air fryer to be a real game changer here. Pound thin, do the flour, egg, panko dredging, then just put them in the preheated air fryer! Can spray with olive oil if you want before cooking. So easy.

I think cutlets are best way to cook breasts because you will get moist/tender meat.

I usually start with the pre-sliced breasts and then further pound thicker pieces (you want 1/4 thickness). I like to marinade chicken in some (1/2 cup) dry white wine or sake after pounding.

Set up three large bowls with flour, beaten eggs, and bread crumbs (I prefer panko), and heat a frying pan with an inch of oil over medium/high heat. Sequentially dip sliced/pounded breasts in the flour, then egg, then bread crumbs, and then add to pan. If possible, let the breaded chicken rest for 15 minutes before frying. Oil should be hot (wooden spoon releases steam when put in heated oil), and dont overcrowd pan. You should flip chicken when bottom crust is brown. Let oil reheat before adding new pieces of chicken

Anonymous wrote:Use thin cutlets. Dry with paper towel, salt and pepper both sides. Dip in egg then breadcrumbs. Heat olive oil in pan and cook until golden brown and flip, cook other side.

This, but after drying with paper towel and salting/peppering on both sides, dredge in flour, then dip in egg, then in panko. The key is to pan fry, not bake. And don't forget to put salt and pepper before the flour. DH always skips this step when breading anything and it makes the food taste flat.

Here - this recipe is delicious and goes well with pasta

Use thin cutlets. Dry with paper towel, salt and pepper both sides. Dip in egg then breadcrumbs. Heat olive oil in pan and cook until golden brown and flip, cook other side.

use Ritz crackers as your breading, Tony Cachere's for seasoning

Just buy the breaded ones from Trader Joe's in the freezer section. Cook in the oven for 8 minutes on each side. There are directions on the bag.

^^sorry, bake at 350

I slice a boneless chicken breast…crossways? horizontally?…and then put those two pieces in a gallon ziploc bag and pound them to even thickness. Dredge in flour, then beaten egg, then breadcrumbs/panko, and either bake for about 25 minutes, turning once, or google the Mark Bittman recipe for cooking them in a pan.

Are you pounding the chicken to an even thickness?

Have 3 teens at home, their favorite meal is a simple pasta with chicken cutlets (breaded). I am not a major cook but can cook basic meals. Somehow have never been able to master a really good crisp chicken cutlet. It cannot be that hard!! Does anyone have any ideas on how to make a good crisply thin chicken cutlet?