How to Make Homemade Crispy panko herb chicken cutlets

Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Quick Crispy panko herb chicken cutlets. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy panko herb chicken cutlets, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy panko herb chicken cutlets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy panko herb chicken cutlets is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crispy panko herb chicken cutlets estimated approx 25 mins.

To get started with this particular recipe, we must prepare a few components. You can have Crispy panko herb chicken cutlets using 10 ingredients and 9 steps. Here is how you cook it.

Crispy flavorful chicken cutlets ready in a flash.

Ingredients and spices that need to be Take to make Crispy panko herb chicken cutlets:

1. panko
2. 4 boneless, skinless chicken breasts, 6 ounces each.
3. 1 1/2 cup panko japanese style bread crumbs
4. 1 tbsp corn starch
5. 1 tbsp salt
6. 1 tsp fresh thyme leaves
7. 1/2 tbsp each of garlic powder, onion powder, paprika and parsley
8. 1 egg
9. 2 tbsp milk
10. 1 oil for frying. I used canola

Instructions to make to make Crispy panko herb chicken cutlets

1. Place panko,corn starch and spices onto large plate.
2. On separate plate scramble egg with milk.
3. Dredge each side of chicken through egg and then bread crumbs coating both sides.
4. Let sit 10 minutes. This helps breading adhere better.
5. In deep pan add about 1/4 inch oil and heat to 350°F.
6. Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked.
7. Drain chicken on a plate lined with paper towels.
8. ENJOY!!!
9. Recipe by taylor68too

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