Tips
- Even thickness is key: Pound just enough to level out thicker ends without tearing. A uniform 1/4‑inch thickness helps the crust brown at the same rate the chicken cooks through.
- Keep one hand dry: Use one hand for the egg and the other for the crumbs to prevent clumps and ensure a clean, even coating.
- Test the oil first: A few panko crumbs should sizzle on contact; if they sink without activity, give the oil another moment. Proper heat yields crisp results instead of greasy ones.
- Don’t crowd the pan: Space the cutlets so steam can escape and the crust stays crunchy. If needed, cook in batches, letting the oil return to temperature between batches.
- Turn once: Flip gently when the underside is golden and set; turning too early can pull off the coating.
- Season smartly: Salt and pepper the chicken directly before breading so the seasoning sits against the meat and doesn’t fall off with loose crumbs.
- Mind the crumbs: If stray crumbs accumulate and darken in the skillet, carefully remove them with a spoon between batches to keep subsequent cutlets from tasting bitter.
- Thermometer check: Aim for 165°F in the thickest part of each cutlet to confirm doneness without overcooking.
Make‑Ahead, Storage & Serving
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