I’ve never been a fan of chicken breasts, as I associate them with dry, tasteless chicken that’s slightly tough. These fried cutlets are the opposite of that: moist and flavorful. They’re actually perfect for making a chicken sandwich with some lettuce, tomato and toasted ciabatta bread.
What you’ll need
- Boneless chicken breasts (however many you’re cooking)
- Salt and ground pepper
- About 1 cup flour
- Whatever spices you want to season the flour with
What to do
Slice the breasts in half, horizontally, making them half as thick, then pound them to about 0.25 – 0.33-inches thick. Season both sides of each piece with salt and pepper.
Add the flour to whatever vessel you’re going to use to dredge the chicken and add whatever spices you like to the flour and mix well. I used a honey-garlic teriyaki spice. Dredge both sides of each chicken piece in the flour, shaking off the extra before putting them on a plate.
Heat about 1T, or maybe a little more, in a large, heavy frypan. Once the oil is hot and starting to smoke (about 400 degrees measured with an infrared thermometer) add the cutlets, cooking them on the first side until browned—about 3 minutes. Flip them over and cook on the other side for about another minute.
When done, remove them to a plate and let them rest a few minutes before topping them with onions or mushrooms (if doing that) and serve.