Crispy Chicken Cutlets

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb. boneless skinless chicken breasts

1 teaspoon salt + freshly ground pepper to taste

1/2 cup flour

2 eggs, beaten

1 tablespoon hot sauce like Frank’s red hot (a few shakes, optional)

2 cups panko breadcrumbs

avocado oil spray

more salt 🙂

Directions

Prep

Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.

Three Bowls:

Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.

Dip and Coat

Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.

Cook It Up

Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)

You're done!

Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.

Nutrition

• Calories: 477
• Total Fat: 11.9 g
• Saturated Fat: 2.5 g
• Trans Fat: 0 g
• Cholesterol: 175.7 mg
• Sodium: 1135.1 mg
• Total Carbohydrate: 51.7 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 37.5 g