Crispy Panko Chicken Cutlets

Crispy Panko Chicken Cutlets

Thin chicken cutlets coated in tempura batter and panko, fried to a perfect crisp. Great for a quick and satisfying meal.

By RecipeBoss
Servings
2
Time Required
25 min

Ingredients

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0.2 kg chicken breast
1 cup tempura batter mix
1.5 cup panko breadcrumbs
1 large egg
0.75 cup water
0.5 tsp salt
0.25 tsp black pepper
4 cup vegetable oil

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Instructions

  1. 1

    Pound the chicken breast thin and cut into cutlet shapes. Season with salt and black pepper.

  2. 2

    Prepare the tempura batter by whisking the egg, water, and tempura batter mix in a bowl until smooth.

  3. 3

    Dip each chicken cutlet into the batter, then coat generously with panko breadcrumbs.

  4. 4

    Heat vegetable oil in a large skillet to 350°F over medium-high heat.

  5. 5

    Fry the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through.

    3 min

  6. 6

    Remove from skillet and drain on paper towels.

  7. 7

    Serve hot with a wedge of lemon and your favorite side.

Perfect With

mashed potatoessteamed asparagusgarden salad