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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 Crispy Chicken Cutlets
Ingredients Ingredient Checklist 4 boneless, skinless chicken breasts (2 pounds total) Kosher salt and freshly ground pepper 1/2 cup Greek yogurt 2 cups panko Vegetable oil, for frying 4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination 4 teaspoons extra-virgin olive oil 2 teaspoons fresh lemon juice, plus wedges for serving
Cook’s Notes Feel free to swap in two pounds of boneless, skinless chicken thighs for this recipe.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 Crispy Chicken Cutlets
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Crispy Chicken Cutlets
Crispy Chicken Cutlets
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts (2 pounds total) Kosher salt and freshly ground pepper 1/2 cup Greek yogurt 2 cups panko Vegetable oil, for frying 4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination 4 teaspoons extra-virgin olive oil 2 teaspoons fresh lemon juice, plus wedges for serving
Directions
Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
Cook’s Notes Feel free to swap in two pounds of boneless, skinless chicken thighs for this recipe.
Cook’s Notes
Feel free to swap in two pounds of boneless, skinless chicken thighs for this recipe.
Reviews
Add Rating & Review
Reviews
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All Reviews for Crispy Chicken Cutlets
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crispy Chicken Cutlets
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
