Crispy Pan-Fried Chicken Cutlets
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By 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.
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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...
