This looks great as-is 👍 Crispy, clear, and easy to follow.
If you’d like to elevate it just a little, here are a few small upgrades that make a big difference:
Pro Tips for Extra Crispy Cutlets
- Pound the chicken evenly to about ¼-inch thickness so it cooks evenly.
- Season the flour too (a pinch of salt + paprika) for better flavor throughout.
- After breading, let the cutlets rest 10–15 minutes before frying. This helps the coating stick.
- Keep oil at 350°F (175°C) for best crispiness. Too low = greasy, too high = burnt outside/raw inside.
- Fry in batches so you don’t overcrowd the pan.
For Extra Crunch
- Use half panko + half regular breadcrumbs
- Add 1–2 tbsp grated Parmesan
- Double dip (flour → egg → crumbs → egg → crumbs)
If you’d like, I can:
- Turn this into a chicken cutlet sandwich recipe
- Convert it to oven-baked or air fryer
- Or give you an Italian-style lemon butter sauce to serve on top 🍋
