Add the flour to a plate or bowl and dredge the chicken then shake off excess and set aside.

How to make chicken cutlets extra crispy. Sprinkle with a few drops of water and cover with another piece of plastic wrap; 2 cups progresso™ plain panko crispy bread crumbs. Pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick.

Place on a work surface and spray both sides with oil. Web instructions in a small bowl, mix together the panko breadcrumbs and the parmesan cheese then transfer to a plate or shallow bowl. You should always dip your chicken cutlets in the flour first.

Second, cornstarch has a higher starch content than flour,. Dip the cutlets in all 3 stations. Dip the chicken in the beaten eggs bowl until well coated, then finish it by dipping the chicken in the seasoned breadcrumbs bowl until completely covered on both sides.

But for a truly crisp crust, you need to start with a dip in flour, not egg. Season with salt and pepper, then use your fingers to mix it together, working the garlic into. Web first, when combined with the flour, it helps absorb more of the moisture from the cutlet which allows for a swifter, crispier fry.

Dip the chicken into the egg, then the breadcrumb mixture. In a shallow bowl whisk together flour and seasoned salt. Web instructions trim chicken breasts of excess fat, if necessary and pat dry.

Web in a separate bowl, whisk the eggs together until smooth. Place egg in another shallow bowl. Web spread the flour onto a plate.