This grown-up version of crispy chicken cutlets is a perfect weeknight meal. Crunchy panko forms a light, crisp crust over the tender chicken, which, who doesn’t love that? A family favorite, these can be finished with a simple squeeze of lemon, or alongside a sweet, tangy sauce.
Occasionally, we pair these with a glass of champagne for special occasions 😉 Definitely give that version a try!
Serve on a bun or over rice – the choice is yours! Enjoy!
Crispy Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken cutlets/breasts
- 2 cups gluten free panko
- 2 eggs
- Kosher salt
- 1/2 cup olive oil
For the Sauce
- 1/2 cup ketchup
- 4 tablespoons Worcestershire
- 2 teaspoons Tamari *this is GF soy
- 2 teaspoons Dijon mustard
Instructions
For the Cutlets
- Heat oven to 400 degrees. Cover two cookie sheets with foil. If you have a cooling grid, add to one of the sheet pans. Use one for the uncooked breaded cutlets, and the other to reserve the cooked cutlets in the heated oven.
- Break the eggs onto a plate, whisk, and add a few pinches of salt.
- Pour the panko into a ziplock bag and roll over with a rolling pin or a glass to make the pieces finer. Pour onto a plate.
- Dip each cutlet into the egg, and then the panko. Pat the panko onto the cutlets. Set aside on the prepared sheet pan.
- Heat 1/4 cup olive oil over medium heat. When you can smell the oil and see swirls, drop in a few grains of panko. If they toast, the oil is ready.
- Add 1/2 of the cutlets, and if you have a splatter screen (highly recommended), place on top. Cook for 3-4 minutes per side. Reserve in the heated oven.
- Wipe out the pan. Add the other 1/4 cup oil. Repeat previous step with remaining cutlets.
For the Sauce.
- Add all of the ingredients. Whisk together. Serve with the cutlets.
