Description
Breaded Chicken Cutlets on the Blackstone are crispy, golden, and juicy, made with a simple breading process and cooked to perfection on a flat-top griddle for an easy and delicious meal.
Ingredients
2 boneless, skinless chicken breasts (about 2 lbs)
2 large eggs
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Oil for frying
Instructions
1. Slice chicken breasts in half horizontally and pound to about 1/2 inch thickness.
2. Season chicken with salt and pepper on both sides.
3. Prepare three bowls: one with seasoned flour, one with whisked eggs, and one with breadcrumbs mixed with parmesan cheese.
4. Dredge each piece of chicken in flour, then dip in egg, then coat in breadcrumb mixture.
5. Preheat Blackstone griddle to medium heat.
6. Add oil to the griddle to create a shallow frying layer.
7. Place breaded chicken on the griddle and cook 3 to 4 minutes per side until golden brown and fully cooked.
8. Remove and place on paper towels or a rack to drain excess oil.
9. Sprinkle with salt and serve immediately.
Notes
Use panko breadcrumbs for extra crispiness.
Do not overcrowd the griddle to ensure even cooking.
Let breaded chicken rest a few minutes before cooking to help coating stick.
Use a meat thermometer to ensure chicken reaches 165°F internally.
Great for sandwiches, salads, or meal prep.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Griddle
- Cuisine: American