- Step 3: In another plate or bowl add the breadcrumbs and spices and mix with a fork until combined place the chicken tenders into the panko mixture and press until it flattens out a bit.
- Step 4: Repeat until all of the tenders are coated in the seasoned breadcrumbs and place the breaded cutlets on a cutting board or baking sheet.
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- Step 5: Heat a large skillet on medium-high heat and add the oil, place a couple of cutlets into the hot oil and cook for 2-3 minutes.
- Step 6: Flip the tenders and cook until the internal temperature reaches 165 degrees.
Why this recipe works
I love using Panko breadcrumbs they add the perfect texture, and the breading doesn’t come off after cooling if you prefer using a flour breading try my Crispy Fried Chicken Legs. You’ll be amazed at how quickly this crispy chicken cutlet recipe comes together. Served with my Creamy Mashed Potatoes, Fettuccine Alfredo, Macaroni and Cheese, or on top of a salad, for a quick and easy weeknight meal!
- Step 3: In another plate or bowl add the breadcrumbs and spices and mix with a fork until combined place the chicken tenders into the panko mixture and press until it flattens out a bit.
- Step 4: Repeat until all of the tenders are coated in the seasoned breadcrumbs and place the breaded cutlets on a cutting board or baking sheet.
-
- Step 5: Heat a large skillet on medium-high heat and add the oil, place a couple of cutlets into the hot oil and cook for 2-3 minutes.
- Step 6: Flip the tenders and cook until the internal temperature reaches 165 degrees.
Why this recipe works
I love using Panko breadcrumbs they add the perfect texture, and the breading doesn’t come off after cooling if you prefer using a flour breading try my Crispy Fried Chicken Legs. You’ll be amazed at how quickly this crispy chicken cutlet recipe comes together. Served with my Creamy Mashed Potatoes, Fettuccine Alfredo, Macaroni and Cheese, or on top of a salad, for a quick and easy weeknight meal!
