Easy Crispy Chicken Cutlets with Sweet Chili Sauce

Name: Easy Crispy Chicken Cutlets with Sweet Chili Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 medium Chicken Breasts (boneless, skinless); 0.5 cup All-Purpose Flour (for dredging); 2 large Eggs (beaten, for egg wash); 1 cup Panko Breadcrumbs (for extra crispiness); 0.25 cup Olive Oil (for pan-frying); 2 cloves Garlic (finely chopped); 0.5 cup Sweet Chili Sauce (any brand (e.g., Panda brand)); 0.5 teaspoon Salt (to taste); 0.25 teaspoon Black Pepper (freshly ground, to taste)

This quick and easy recipe features thinly pounded chicken breasts, breaded in flour, egg, and panko, then pan-fried until golden and crispy. Served with a simple sweet chili garlic sauce, it's perfect for a fast weeknight dinner. The process of pounding the chicken ensures even cooking and maximum crispiness, while the simple sauce adds a delicious sweet and savory kick.

#Crispy Chicken

#Chicken Cutlets

#Sweet Chili Sauce

#Quick Dinner

#Pan-fried

#Easy Recipe

#Weeknight Meal

Pounded Chicken Breast

Recipe Information

15m

Prep Time

15m

Cook Time

30m

Total Time

Servings

Easy

Fusion

English

Nutrition (per serving)

450

Calories

40g

Protein

30g

Carbs

20g

Fat

Breading the Chicken

Ingredients

Chicken Breasts
(boneless, skinless)
2 medium
All-Purpose Flour
(for dredging)
0.5 cup
Eggs
(beaten, for egg wash)
2 large
Panko Breadcrumbs
(for extra crispiness)
1 cup
Olive Oil
(for pan-frying)
0.3 cup
Garlic
(finely chopped)
2 cloves
Sweet Chili Sauce
(any brand (e.g., Panda brand))
0.5 cup
Salt
(to taste)
0.5 teaspoon
Black Pepper
(freshly ground, to taste)
0.3 teaspoon

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Pan-fried Chicken

Instructions

0/7 completed

1
Pound chicken breasts until thin (about 0.25 inches thick). Season both sides generously with salt and pepper.
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5m
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Pound chicken breasts until thin (about 0.25 inches thick). Season both sides generously with salt and pepper.
5m
Pounding ensures even cooking and helps achieve maximum crispiness.
2
Set up three separate shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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3m
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Set up three separate shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3m
Organize your stations in a line for a smooth and clean breading process.
3
Dredge each chicken cutlet first in flour, shaking off excess, then dip completely in the egg wash, allowing excess to drip off, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
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7m
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Dredge each chicken cutlet first in flour, shaking off excess, then dip completely in the egg wash, allowing excess to drip off, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
7m
Ensure a full coating of panko for the best crispiness.
4
Heat olive oil in a large skillet over medium-high heat. Carefully add the breaded chicken cutlets and pan-fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Cook in batches if necessary to avoid overcrowding.
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8m
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Heat olive oil in a large skillet over medium-high heat. Carefully add the breaded chicken cutlets and pan-fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Cook in batches if necessary to avoid overcrowding.
8m
Do not overcrowd the pan, as this can lower the oil temperature and prevent the chicken from becoming crispy.
5
While chicken cooks, finely chop the garlic. In a separate small pan, heat a teaspoon of olive oil over medium heat and cook the chopped garlic until it just turns golden, about 1 minute.
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4m
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While chicken cooks, finely chop the garlic. In a separate small pan, heat a teaspoon of olive oil over medium heat and cook the chopped garlic until it just turns golden, about 1 minute.
4m
Watch the garlic closely, as it can burn quickly and become bitter.
6
Add the sweet chili sauce to the pan with the golden garlic and warm through for 1-2 minutes, stirring constantly.
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2m
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Add the sweet chili sauce to the pan with the golden garlic and warm through for 1-2 minutes, stirring constantly.
2m
Taste and adjust the sweetness or spice of the sauce if desired by adding a pinch of red pepper flakes or a touch of honey.
7
Serve the crispy chicken cutlets immediately with the warm sweet chili garlic sauce. Optionally, serve with rice or your preferred side dish.
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1m
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Serve the crispy chicken cutlets immediately with the warm sweet chili garlic sauce. Optionally, serve with rice or your preferred side dish.
1m
Crispy chicken is best enjoyed fresh off the pan to maintain its texture.