Crispy Pan-Fried Chicken Cutlets

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Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

For breaded chicken cutlets that are not only perfectly cooked but also easier to make, ditch the classic breading technique and think about crumb size.

SERVES4 to 6

TIME40 minutes

has video

WHY THIS RECIPE WORKS

Classic breaded chicken cutlets are often plagued by a soggy, greasy, unevenly browned coating. Our first improvement was to ditch the usual homemade bread crumbs in favor of drier, crunchier panko. To streamline the traditional multistep b...

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