Crispy Pan-Fried Chicken Cutlets with Butter

Serves 4 in about 30 minutes. Panko breadcrumbs goes in first, and olive oil finishes the pot.

Ingredients

• ½ cup panko breadcrumbs
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large clove garlic (peeled, smashed, minced)
• 2 tablespoons olive oil
• 2-4 tablespoons unsalted butter
• 1 lb chicken breast cutlets, ½-inch thick (about 5-6 cutlets)

Method

1. On a plate, mix the panko breadcrumbs with garlic powder, onion powder, salt and pepper.
2. In a small microwave-safe bowl, combine the olive oil and minced garlic clove. Microwave for 30-45 seconds until fragrant. Leave the garlic bits in the oil.
3. Pat the chicken dry with paper towels. Brush both sides of each chicken cutlet with the garlic-infused olive oil, including bits of garlic if you want it.
4. Press each cutlet into the breadcrumb mixture firmly to coat both sides.
5. Warm a skillet over a medium flame and add 2 Tablespoons of the butter (and a little of the leftover garlic oil, if you want it). Pan-fry the breaded chicken for 3-4 minutes per side, or until golden and cooked all the way (165°F).
6. Plate the crispy chicken cutlets alongside a salad or other favorite side dish.

More chicken ideas are in the chicken collection.