Viral Crispy Chicken Cutlets

Method

1. 01

   Prep the chicken.

   Halve each chicken breast through the middle to make two thin cutlets, then lay one between two sheets of baking paper and pound to an even quarter-inch with a rolling pin or the flat of a pan.

   Repeat with the rest.

2. 02

   Set up the crumbing station.

   Set out three shallow bowls.

   Put the flour in the first with half the garlic powder, half the paprika, and a pinch of the salt.

   Beat the egg in the second.

   Mix the panko, parmesan, remaining garlic powder, paprika, salt, and pepper in the third.

3. 03

   Crumb the cutlets.

   Coat a cutlet in the seasoned flour and shake off the excess.

   Dip it in the egg, letting the drips fall away.

   Press it into the panko mix on both sides until fully covered.

   Set aside and crumb the rest.

4. 04

   Fry the cutlets.

   Heat the oil in a large frying pan over medium-high until a pinch of panko sizzles on contact.

   Lay in the cutlets, working in two batches if the pan is crowded.

   Fry for 3 to 4 minutes a side until deep golden and cooked through, the juices running clear at the thickest point.

5. 05

   Rest and serve.

   Lift onto a wire rack or kitchen paper for a minute so the crust stays crisp.

   Plate one cutlet per person with lemon wedges to squeeze over and a crunchy house side salad alongside.