Ingredients
Scale
- 4 boneless, skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 cup Panko breadcrumbs
- Zest and juice of 2 large limes
- 1/4 cup fresh cilantro, finely chopped
- 2 large eggs, lightly beaten
- 2 cups vegetable oil (for shallow frying)
- 4 brioche or potato sandwich buns
Instructions
- Step 1: Tenderize the chicken and marinate. Place the chicken halves between two pieces of plastic wrap and pound them to about 1/2-inch thickness. Toss the chicken with the lime juice and half of the lime zest and cilantro. Let sit for 10 minutes while preparing the breading station.
- Step 2: Prepare the breading station. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the Panko mixed with the remaining lime zest and cilantro, salt, and pepper. Dredge each chicken cutlet first in the flour, then the egg, and finally firmly press it into the Panko mixture to ensure a thick, even coating.
- Step 3: Fry the chicken cutlets. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place 2 cutlets at a time into the hot oil, ensuring not to crowd the pan. Fry for 3–4 minutes per side until golden brown, crispy, and cooked through (internal temperature of 165°F). Remove and drain on a wire rack or paper towels.
- Step 4: Toast the buns. While the last batch of chicken is frying, lightly butter and toast the insides of the brioche buns on the skillet or under the broiler until golden brown.
- Step 5: Assemble the sandwiches. Place one crispy cilantro-lime chicken cutlet on the bottom half of each toasted bun. Top the chicken with your preferred fixings, such as lime aioli or shredded lettuce, and finish with the top half of the bun. Serve immediately.
Notes
- For maximum crispness, store leftover fried chicken cutlets uncovered on a paper towel-lined plate in the refrigerator for up to 3 days, keeping the buns and any moist fixings stored separately.
- To revive the crunchy crust, reheat cooled cutlets in a 375°F oven or air fryer for 8–10 minutes until heated through, avoiding the microwave which will make the coating soggy.
- Elevate the bright flavor profile by serving these sandwiches alongside a simple creamy avocado slaw or a generous dollop of homemade lime aioli mixed with extra chopped cilantro.
- To ensure your breading adheres perfectly and results in an extra crunchy crust, after pressing the cutlets firmly into the Panko mixture, let them rest on a wire rack for 5 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American