- 4 boneless, skinless chicken cutlets, pounded to even 1/2-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups seasoned panko breadcrumbs
- 2 tbsp nutritional yeast, for a savory finish
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 cup neutral oil, for pan-frying
- 1 lemon, cut into wedges
- 2 tbsp Dijon mustard mixed with 1 tbsp honey, for dipping
Extra-Crispy Herb-Crusted Chicken Cutlets
Ingredients
Method
- Season the flour with half the salt and the pepper in a shallow dish. Beat the eggs in a second dish. Combine the panko, nutritional yeast, garlic powder, onion powder, oregano, smoked paprika, and remaining salt in a third dish.
- Season the pounded cutlets on both sides, then dredge each one in flour, shaking off the excess, followed by the egg, then press firmly into the seasoned panko so it adheres in an even, thick crust.
- Let the breaded cutlets rest on a rack for 10 minutes before frying — this helps the coating stay put in the pan instead of falling off.
- Heat the oil in a large skillet over medium-high heat until shimmering (a pinch of breadcrumbs should sizzle immediately).
- Fry the cutlets 3-4 minutes per side, until deeply golden and crisp and the internal temperature reaches 165°F. Work in batches so the pan isn't crowded.
- Transfer to a wire rack (not paper towels, which trap steam and soften the crust) to drain.
- Whisk the Dijon mustard and honey together for a quick dipping sauce.
- Serve the cutlets hot with lemon wedges and the honey-mustard dip alongside.
Chef's tip
Pressing the panko on rather than just dipping is what gives you an extra-thick, craggy crust that shatters when you bite into it.
