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Crispy chicken cutlets with golden panko coating stacked on a plate showing the tender chicken interior

Crispy Chicken Cutlets with Panko Coating and Egg Wash

Crispy chicken cutlets are thin, tender chicken pieces with a crunchy panko coating and savory seasoned flavor. They are an easy choice for a quick weeknight meal when you want a satisfying crispy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 477
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb. (454 g) boneless skinless chicken breasts
  • 1 teaspoon salt + freshly ground pepper, to taste
Breading
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 tablespoon hot sauce (optional)
  • 2 cups panko breadcrumbs
Cooking
  • avocado oil spray
  • more salt, as needed

Method
 

Preparation
  1. Slice each chicken breast into 3 thin pieces by removing the tenderloin first, then cutting the remaining breast pieces in half horizontally. Season the chicken with salt and pepper.
  2. Prepare three wide shallow bowls: one with flour, one with beaten eggs mixed with hot sauce, and one with panko breadcrumbs. Add 1/2 teaspoon salt to both the flour and panko bowls.
  3. Coat each chicken piece by dipping it in flour and removing excess, then covering it with the egg mixture and allowing extra liquid to drip away. Press the chicken into the panko, turning and gently pressing until fully coated. Transfer coated pieces to a plate.
  4. Apply a light, even spray of avocado oil to each breaded chicken piece before cooking.
Cooking
  1. Arrange the chicken in a single layer in the air fryer and cook in batches. Air fry at 375°F (191°C) for 6 minutes, then increase the temperature to 400°F (204°C) for 2-3 minutes to deepen the browning. Confirm the chicken reaches an internal temperature of at least 165°F (74°C) before serving.

Notes

Traditional breadcrumbs can be used instead of panko for a finer, tighter coating while still producing a delicious result. For frying, heat an inch of avocado oil in a cast iron skillet over medium-high heat, test that it is ready, then cook the chicken for 3-4 minutes per side until golden and the internal temperature reaches 165°F (74°C). If avocado oil spray is unavailable for air frying, a small drizzle of oil can be used, though a spray helps coat the panko more evenly. For baking, cook at 400°F (204°C) for 18 minutes, turning after 9 minutes.