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Crispy Chicken Cutlets (Shared Base)

Golden panko-crusted chicken cutlets, shallow-fried crisp, with toasted brioche buns — the shared base for all five sandwiches.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 sandwiches
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large boneless, skinless chicken breasts (about 2 to 2¼ lb / 900 g to 1 kg), sliced into 5 cutlets and pounded to ½-inch thickness
  • 1 teaspoon kosher salt, plus 1 teaspoon more for the flour
  • ½ teaspoon black pepper
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 large eggs, beaten
  • 2 cups (about 100 g) panko breadcrumbs
  • Neutral oil with a high smoke point (canola, vegetable, or peanut), about 2 cups or ½ inch in a 12-inch skillet
  • 5 brioche buns, split

Method
 

  1. Slice the chicken breasts horizontally into 5 cutlets; pound to an even ½ inch. Pat dry and season with salt and pepper. Reserve the fifth cutlet (covered, refrigerated) for the grilled sandwich — do not bread it.
  2. Set up the breading station: seasoned flour (flour + garlic powder + paprika + 1 tsp salt), beaten eggs, panko, and a wire rack on a baking sheet.
  3. Bread 4 cutlets: dredge in flour (shake off excess), dip in egg, press firmly into panko. Rest on the rack 10 minutes.
  4. Heat ½ inch oil in a 12-inch skillet to about 350°F (175°C). Fry 2 cutlets at a time, 3–4 minutes per side, until deep golden and 165°F (74°C) inside. Drain on the rack.
  5. Toast the split buns cut-side down in a dry pan 1–2 minutes until golden.

Notes

Equipment: 12-inch cast-iron skillet, wire rack + rimmed baking sheet, meat mallet, 3 shallow dishes, tongs, instant-read thermometer.
Storage: Best fresh. Refrigerate cutlets up to 3 days (store separately from buns); reheat in a 400°F (200°C) oven or air fryer 8–10 minutes. Do not microwave.
Allergens: gluten, egg.
Difficulty: Easy.