Crispy panko herb chicken cutlets

Name: Crispy panko herb chicken cutlets
Total time: 1500 s
Yield: 4 servings
Cuisine: American
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

Taylor Topp Comacho @Tay68cancook

USA

Crispy flavorful chicken cutlets ready in a flash.

Taylor Topp Comacho @Tay68cancook

USA

Crispy flavorful chicken cutlets ready in a flash.

Saved

Ingredients

25 mins

4 servings

panko
4boneless, skinless chicken breasts, 6 ounces each.
1 1/2 cuppanko japanese style bread crumbs
1 tbspcorn starch
1 tbspsalt
1 tspfresh thyme leaves
1/2 tbspeach of garlic powder, onion powder, paprika and parsley
1egg
2 tbspmilk
1oil for frying. I used canola

Saved

Steps

25 mins

1

Place panko,corn starch and spices onto large plate.
2

On separate plate scramble egg with milk.
3

Dredge each side of chicken through egg and then bread crumbs coating both sides.
4

Let sit 10 minutes. This helps breading adhere better.
5

In deep pan add about 1/4 inch oil and heat to 350°F.
6

Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked.
7

Drain chicken on a plate lined with paper towels.
8

ENJOY!!!
9

Recipe by taylor68too