Crispy Chicken Cutlet Recipe

This is crispy chicken cutlet recipe is one of those entrees you just need to learn and remember, because once you do, you will have the anchor for so many wonderful meals forever at your disposal. And fortunately, it won't be that hard to master this one, provided you carefully follow the steps the first few times.

"My household absolutely loves this chicken cutlet," says chef and recipe developer Ting Dalton of Cook Simply at Home. "They cannot wait to eat it. It's such a simple recipe [but] can be used for so many dishes." Such as what, you ask? Well, a few of Dalton's ideas might get the pump primed for you. "I like to eat it with a green salad with some lemon juice over the top," she says, adding that you could also use it "for chicken Milanese or even katsu curry," or simply serve the cutlet alongside some french fries.

There's nothing wild in this recipe, just some standard ingredients used quite well. All told, you'll need some boneless, skinless chicken breasts (trim off excess fat), some panko bread crumbs, minced garlic, Dijon mustard, some Italian seasoning, salt and pepper, a few large eggs, and some vegetable oil.

"The special ingredient here is the Dijon mustard," says Dalton. "It adds a little kick and tangy hit to the humble chicken, and alongside the garlic really elevates the flavor."

Take the trimmed chicken breasts and put them on top of one sheet of plastic wrap, then place another piece of plastic wrap over the meat and, using a mallet, pound the chicken until it's flattened. "You can cut them in half if you want smaller pieces but I like them to be big," says Dalton.

Next, in a shallow dish, whisk the eggs, Dijon mustard, and minced garlic together. Place the chicken breasts into the egg mixture, and then leave them to sit there for around 10 minutes.

As the meat rests in the egg mixture, in another shallow bowl, mix together the panko breadcrumbs, the Italian seasoning, and the salt and pepper.

When you're ready to cook the chicken, take the egg-soaked pieces, dip each breast into the seasoned breadcrumbs, and make sure each is fully coated. (You may need to rinse your fingers a couple times at this stage.) Put each coated piece of chicken to one side while you coat the other pieces of meat, and once each is ready, heat the oil in a non-stick skillet.

Once the oil is hot, fry the chicken for 3 minutes on the first side, then turn each piece over (use tongs!) and give the meat another 3 minutes. By this time the chicken should be golden and cooked through, and above the needed 165 F internal temperature you want for safe chicken.

Cooked more than you need? No problem, dinner another night will be a breeze! Dalton says, "You can freeze these for up to three months, and then cook them in the oven once [they're] defrosted."