These Japanese-style cutlets have an appealing golden-brown panko crust. This recipe can also be made with pork instead of chicken.

  • source: Joy of Cooking (2019), p. 414
    • “Pan-Fried Chicken Cutlets III”

Ingredients

  • 4 (2 lb.) chicken breasts, boneless and skinless
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • 1/3 cup vegetable oil

Directions

  1. Trim any fat around the edges of the chicken breasts.

  2. Butterfly each breast:

    • Hold knife parallel to work surface
    • Slice lengthwise through the thicker side
    • Stop 1/2 inch from the opposite side to form a hinge
    • Open each breast like a book and flatten with your hand

  3. Place butterflied chicken between sheets of wax paper and pound with a mallet or rolling pin to flatten to 1/4 to 1/2 inch thick.

  4. If the breasts are too large for the pan once pounded, cut them in half.

  5. Season with salt and black pepper.

  6. Spread flour on a plate.

  7. Whisk together in a shallow bowl: eggs and water.

  8. Add to a second bowl:

    • panko bread crumbs

  9. Coat the chicken with flour and shake off the excess.

  10. Dip the floured chicken in the egg, then coat with the panko.

  11. Place on a plate.

  12. Preheat the oven to 200°F.

  13. Heat vegetable oil in a large heavy skillet over medium-high heat.

  14. Working in batches, cook the breaded cutlets until golden brown, 2 to 3 minutes per side.

  15. Add more oil between batches if the skillet looks dry.

  16. As they finish cooking, transfer cutlets to a plate or baking sheet lined with paper towels and keep warm in the oven.

  17. Serve immediately or at room temperature.