Breaded chicken cutlets are a staple in my house and the entire family loves them. Cooking them outside on the Blackstone griddle is easy and means less of a mess to clean in the kitchen…and they taste AMAZING!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 large eggs
- 1 cup all purpose flour
- 1 1/2 cup panko breadcrumbs
- 1 1/2 cup Italian style breadcrumbs
- 1/2 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Oil for frying
Instructions
- If using full chicken breasts, slice in half horizontally and then pound them with a mallet until they are about 1/2 inch thick and relatively uniform. If using pre-cut chicken cutlets you can skip to the next step.
- Season each piece of chicken with salt and pepper.
- Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers.
- In another shallow bowl, whisk 3 eggs with a pinch of salt and pepper and a tablespoon of water.
- In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine.
- Set up your breading station. From left to right, you want the chicken on the far left, then the flour, then the egg, followed by the breadcrumbs and finally a plate or dish to hold the breaded chicken.
- Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess.
- Dip the floured chicken in the egg mixture. Coat it well and let any excess drip off.
- Place the chicken in the breadcrumbs. Move it around so that it’s completely coated and then transfer to the empty plate.
- Preheat your Blackstone griddle to medium heat.
- Pour a small pool of oil onto the cooking surface (enough that the entire chicken breast is in the oil) and place the chicken directly on it.
- Cook until golden brown on each side (about 6 to 8 minutes total), then remove and place on a rack or paper towels to absorb excess oil.
- Sprinkle with Kosher salt while still warm and serve immediately.
