How do you keep fried chicken cutlets crispy?

From my experience to keep the chicken cutlets crispy, you will want to put the chicken cutlets on a wired rack to keep the air circulating around the chicken so it doesn't get soggy. You can also put them in the oven on warm while on the wired rack

What's the best oil to fry chicken cutlets?

I would use canola because it has a low smoke point and it isn't as heavy as vegetable oil so it just makes for a crisper and light cutlet. Using olive oil, which can use, has a high smoke point so you may find yourself needing to refill your pan a few times.

How do you keep the breading to stick to the chicken cutlets?

As long as you are dredging your chicken breast through the egg batter on both sides, you should have no issues with keeping the panko bread crumbs on the chicken breast. If you're having issues, it's probably because you don't have enough egg wash on both sides.

Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce

Description

These are Crispy Chicken Cutlets that are seasoned and fried with panko bread breadcrumbs covered in a Lemon Butter Rosemary Butter Sauce.

Ingredients

Units Scale

1 c. flour
3 eggs
1 1/2 c. panko bread crumbs
4 Thin Boneless Chicken breast
1/2 c. canola oil
SAUCE
2 tbsp. Olive oil
1 shallot, diced
2 garlic cloves, minced
1/2 c. white wine
1 lemon
1 tbsp. capers
1 sprig rosemary, finely chopped
2 sticks butter
1/2 c. heavy cream

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Instructions

Add the flour, eggs, and panko bread crumbs into three separate bowls. Be sure to whisk the eggs to combine the whites and yolks. Season the chicken cutlets with salt and pepper on both sides.
Using a medium to a large skillet, heat the canola oil on medium-high heat. Dredge the chicken cutlets through the flour and shake off excess, then the egg mixture, and finally the panko bread crumbs on both sides.
Place in the hot skillet and cook on each side for 5-7 minutes until golden brown and crisp. Once the cutlets are cooked, turn to a wire rack and sprinkle with a little more salt and black pepper. Place in the oven on warm until ready to serve.
Using a medium shallow saute pan, heat the olive oil for the sauce on low to medium heat. Add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional 2 minutes. Next, add the white wine and allow it to cook for about 5 minutes.
Add the juice of a lemon (remove the seeds), capers, and rosemary. Reduce the heat to simmer. Next, add the cold butter allow it to melt, and simmer. Whisk in the heavy cream until sauce is well combined. Strain the sauce into a serving dish ( I didn’t want to strain my sauce but that is up to you). Add salt and pepper as desired and serve on top of the chicken cutlets.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Sear
Cuisine: American