It's always told to never double dip, but in this case it is a must! No one loves chicken cutlets more than my husband. It is the first meal I have ever cooked for him, and still today, it is number 1 "go to" meal. Kevin mentioned wanting to try a double dipped version of my thin chicken cutlets. This allows for a thicker, crunchier, and crispier cutlet.
*Tip: after frying your cutlets, place them on a baking rack to drain. When allowing them to drain out on a paper towel, it may become soggy after some time.
What you will need:
1 pack of thin chicken cutlets, trimmed of cartilage and fat.
1 cup seasoned bread crumbs
1 cup panko bread crumbs
3 eggs, mixed with 1 tbs water
Oil for frying
1. Mix both types of bread crumbs together in a shallow bowl (for dipping)
2. Mix the eggs & water into a shallow bowl (for dipping)
3. Place oil in large fry pan on medium/high heat.
4. Dip one cutlet at a time in the egg wash, then bread crumbs, then REPEAT.
*This step is important, because dipping in egg, bread crumb, egg again, and bread crumb again will give you that very crispy crust.
5. When oil is hot enough, fry cutlets for 2 and a half minutes on each side.
6. Drain cutlets on baking rack & serve.