Crispy Panko Chicken Cutlets with Herb Yogurt Sauce
In short: Thin chicken cutlets coated in panko and fried until crunchy, served with a cool lemon and herb yogurt sauce. Crisp outside, juicy inside. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
A crunchy crumb coating turns an ordinary chicken breast into something children and adults fight over. The breasts are sliced into thin cutlets so they cook in a few minutes, and panko, the light Japanese-style breadcrumb, stays crisp longer than the fine kind. A cold yogurt sauce with lemon and herbs cuts through the fried crust. Serve the cutlets with a salad, potatoes or in a sandwich.
Instructions
- Place each cutlet between sheets of baking paper and pound to an even 1 cm (3/8 inch) thickness. Season with 3/4 teaspoon of the salt, the pepper and the garlic powder.
- Set out three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with the Parmesan and the remaining salt in the third.
- Coat each cutlet in flour and shake off the excess. Dip it in the egg, let the extra drip off, then press it firmly into the panko on both sides.
- Stir the yogurt, herbs, lemon juice, garlic and salt together in a small bowl. Chill until needed.
- Heat 5 mm (1/4 inch) of oil in a large skillet over medium-high heat until a crumb sizzles at once, about 175°C (350°F).
- Fry the cutlets in two batches for 3 to 4 minutes per side, until deep golden and 74°C (165°F) inside. Do not crowd the pan.
- Drain on a wire rack, not paper towels, so the underside stays crisp. Serve hot with the yogurt sauce and lemon wedges.
Tips
- Toast the panko in a dry pan for 2 minutes first if you want a deeper color and a nuttier flavor.
- To bake instead, spray the coated cutlets with oil, set them on a rack over a baking tray and bake at 220°C (425°F) for 15 to 18 minutes, turning once.
Questions and answers
Can I make crispy chicken cutlets ahead of time?
Bread the cutlets up to 4 hours ahead and keep them chilled on a rack. Fried cutlets are best fresh, but they reheat well in a 200°C (400°F) oven for 8 minutes.
Why is my breading falling off?
The chicken was probably wet, or the cutlets were moved too much in the pan. Pat the chicken dry, press the crumbs on firmly and let the coated cutlets rest for 5 minutes before frying.
Can I cook these in an air fryer?
Yes. Spray the cutlets with oil and air fry at 200°C (400°F) for 8 to 10 minutes, turning once, until golden and 74°C (165°F) inside.
How long does it take to make Crispy Panko Chicken Cutlets with Herb Yogurt Sauce?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Crispy Panko Chicken Cutlets with Herb Yogurt Sauce?
About 520 kcal per serving, with 47 g of protein, 30 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 30 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
