Breaded Chicken Cutlets – The Best Recipe

If the chicken breasts have been stored in fridge, take them out and allow to come to room temperature. It takes about 15-20 minutes.
Then pat them dry with paper towels.

Take 3 shallow dishes out, and place all purpose flour, salt and black pepper in one dish. Mix them well.
In second dish, place the panko bread crumbs. And break the eggs into the third dish, add the milk and beat them well.

Heat vegetable oil in a large cast-iron skillet or other heavy deep skillet over medium heat.
Meanwhile, coat one chicken breast at a time.

First, dredge each chicken breast into flour mixture, and shake off the excess. Next, dredge in the eggs mixture to coat it lightly and let the excess drip off.
Finally, dredge in panko bread crumbs, turn it over and press gently to adhere.

Cook the chicken breast without turning for 3 minutes or until golden brown. Turn it over and cook until equally brown on the other side, or about 3 minutes more.
Repeat the steps for the remaining chicken breasts.

Once it's cooked, transfer to a paper towel lined plate to drain the excess oil.

Serve them with fresh vegetables, lettuce leaves, cherry tomatoes wedges, peeled corns or your other preferred vegetables.
Or you opt to serve them without the fresh vegetables, and serve with lemon wedges and your preferred dipping sauces.