Everything Bagel Chicken Cutlets

By Leite's Culinaria

Ingredients

1 cup all-purpose flour
2 to 3 teaspoons Diamond Crystal brand kosher salt*
1 1/2 teaspoons freshly ground black pepper
2 large eggs
1 1/2 tablespoons Dijon mustard
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup store-bought or homemade Everything Bagel seasoning
4 (6 to 8 ounce) boneless, skinless chicken breasts or thighs
2 tablespoons mild vegetable oil (plus more if needed)
3 tablespoons (1 1/2 oz) unsalted butter (plus more if needed)

Prep Time20mins
Cook Time15mins
Servings4

Instructions

Prepare the cutlets

Use three large bowls or pie plates to create a dredging station. In the first bowl, combine the flour, salt, and pepper, and mix well.

In the second bowl, whisk the egg and mustard together until well combined.

In the third bowl, mix together the panko, Parmesan cheese, and Everything Bagel seasoning until well combined. Arrange the bowls side by side.

Working with one breast or thigh at a time, place chicken in a large plastic bag and gently pound to 1/2-inch (12-mm) thickness.

Dredge one piece of chicken in the flour mixture, shake to remove excess. Next, dip it in the egg mixture, making sure there are no dry spots, shake gently to remove excess. Finally, dip chicken into the seasoned panko mixture, gently pressing each side into the panko to fully coat. Place each coated piece of chicken on a large plate and repeat with remaining chicken. TESTER TIP: Save a tablespoon of the panko dredge to use for checking that the oil is at the right temp for cooking the chicken.

Refrigerate the chicken for 30 minutes.

Cook the cutlets

Preheat the oven to 275°F (135°C). Line a small baking dish with paper towel.

In a large skillet over medium-high heat, warm the oil and butter. When the butter has melted and the oil is shimmering, drop a few crumbs of panko into the oil. If it begins to spit and brown, the oil is ready.

Working in batches if necessary, add the chicken to the skillet. Avoid overcrowding the pan. Overcrowding can result in steamed chicken, and it won't turn out crispy! Cook the chicken for 2 minutes, adjusting the heat as needed so that the chicken doesn't burn. After 2 minutes, rotate the chicken pieces without flipping, so the outside edges are now in the center, to help evenly cook the chicken. Continue cooking until the bottom is golden brown, about 2 minutes more.

Flip the chicken and continue to cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 4 minutes.

Move the chicken to the lined pan and keep warm in the oven. Repeat with remaining cutlets, adding more oil and butter to the skillet, if necessary.