Prep 30 mins
Cook 45 mins
These cutlets don't last long around our home...the crunch of the panko bread crumbs is absolutely delicious. The spice recipe makes a big batch, do not use all of the seasoning up, only a light sprinkling is required.
- 8 chicken breasts, skinless and boneless
- 5 eggs, beaten
- panko breadcrumbs (Japanese bread crumbs)
- seasoning (see recipe below)
- Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
- Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
- Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
- Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
- Drain on paper towels.
- SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
- *Seasoning Mix will last for quite a while and can be used to season anything.*.
I tried this recipe with chicken and port cutlets, both were delicious. I also use the spice to season meat in different recipes, it's a great all purpose seasoning spice.
My DH lived in Japan for 2 years and loves Japanese chicken. I am so happy that Japanese breadcrumbs are so easy to find now, this is such a great recipe, I only used 2 eggs and about 1/4 cup of milk (just cheaper that way). Crunchy and delicious!