Easy Chicken Cutlets Cooked On The Blackstone Griddle

Instructions

1. 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.
2. Season each piece of chicken with salt and pepper.
3. Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers.
4. In another shallow bowl, whisk 3 eggs with a pinch of salt and pepper and a tablespoon of water.
5. In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine.
6. 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.
7. Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess.
8. Dip the floured chicken in the egg mixture. Coat it well and let any excess drip off.
9. Place the chicken in the breadcrumbs. Move it around so that it’s completely coated and then transfer to the empty plate.
10. Preheat your Blackstone griddle to medium heat.
11. 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.
12. 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.
13. Sprinkle with Kosher salt while still warm and serve immediately.