Crispy panko herb chicken cutlets

9 ingredients
13 steps

Ingredients

  • 4 boneless, skinless chicken breasts, 6 ounces each.
  • 1 1/2 cup panko japanese style bread crumbs
  • 1 tbsp corn starch
  • 1 tbsp salt
  • 1 tsp fresh thyme leaves
  • 1/2 tbsp each of garlic powder, onion powder, paprika and parsley
  • 1 egg
  • 2 tbsp milk
  • 1 oil for frying. I used canola

Directions

  1. 1
    Place panko,corn starch and spices onto large plate.
  2. 2
    On separate plate scramble egg with milk.
  3. 3
    Dredge each side of chicken through egg and then bread crumbs coating both sides.
  4. 4
    Let sit 10 minutes.
  5. 5
    This helps breading adhere better.
  6. 6
    In deep pan add about 1/4 inch oil and heat to 350F.
  7. 7
    Fry each chicken breast for about 3-4 minutes on each side.
  8. 8
    They should get a nice medium golden color.
  9. 9
    Oil that is too hot will brown outside but leave inside uncooked.
  10. 10
    Drain chicken on a plate lined with paper towels.
  11. 11
    ENJOY!!
  12. 12
    !
  13. 13
    Recipe by taylor68too

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