Shallow fry · Intermediate
Golden chicken cutlets
Thin, even cutlets with a crisp crumb that stays put.
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Let's make it.
- Pat cutlets dry and pound to an even thickness. Season both sides.
- Set out flour, egg, and breadcrumbs in separate dishes. Coat each cutlet in that order, pressing crumbs on lightly.
- Heat a thin layer of oil in a wide skillet over medium heat. Fry in batches; leave space between pieces.
- Turn when the first side is deeply golden. Cook the second side until golden and the thickest part reaches 165°F (74°C) on a food thermometer.
- Drain briefly on a rack, season, and serve with lemon.
The little thing that matters
A rack preserves the crust better than a paper towel, which traps steam underneath.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Compare pan, shallow and deep frying
On the fry chart: tonkatsu at 340°F (170°C), then 355°F (180°C), chicken-fried steak at 350°F (175°C). See every food.
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