10 Minute Tender Chicken Cutlet

1. 1

   Open up the chicken thigh and flatten it out.

2. 2

   Season with salt and pepper.

3. 3

   Lightly coat with mayonnaise instead of using a batter, and then cover with panko.

4. 4

   Heat 3 tablespoons of vegetable oil in a frying pan and pan-fry both sides of the chicken.

5. 5

   Fry the skin side for 3 minutes and the other side for about 2 minutes.

6. 6

   Stop the heat and let the rest cook in residual heat.

7. 7

   And now you have moist and tender chicken cutlets.

* Per serving · 4 servings · Values may vary.

No additional tips available.