Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 1 teaspoon kosher salt (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1 tablespoon all-purpose flour (15ml)
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour (120g)
  • 2 cups panko breadcrumbs (200g)
  • 4 cups vegetable oil or canola oil (950ml) (for deep frying)

Instructions:

  1. Pound the chicken breasts to an even thickness (about ½ inch/1.25 cm). Season with salt and pepper. Dust lightly with flour.
  2. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  3. Dredge each chicken breast in the flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Place the breaded chicken on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes. This helps the breading adhere and prevents it from falling off during frying.
  5. Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  6. Carefully place the breaded chicken cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  7. Remove the chicken from the oil and place on a wire rack to drain excess oil.
  8. Let the chicken rest for a few minutes before slicing and serving.