Crispy Panko Chicken Cutlets

Ingredients

• 0.2 kg chicken breast(paid link)
• 1 cup tempura batter mix(paid link)
• 1 ½ cup panko breadcrumbs(paid link)
• 1 large egg(paid link)
• ¾ cup water(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 4 cup vegetable oil(paid link)

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