4 boneless chicken breasts
4 eggs
1 c. all-purpose flour
2 tsp. freshly ground black pepper
1 Tbs. kosher salt
2 tsp. paprika
1½ cups Panko breadcrumbs, finely ground
4 Tbs. vegetable oil


Mix flour with salt and pepper and pour on a plate. Whisk the eggs and pour onto shallow plate with a high edge. Pour Panko on another plate. Place the cutlets in between 2 pieces of parchment paper. Using a rolling pin, beat cutlets until one inch thick. One at a time, dip each chicken breast in the flour mixture, followed by the egg mixture and finally the breadcrumbs, making sure the entire breast is covered. Heat vegetable oil in a medium sized pan on a high flame. Turn heat down to medium high and place the chicken in the pan. Fry until golden on one side, approximately 4-5 minutes, and then flip over and repeat. Remove from oil and place on paper towel to remove excess oil. Repeat with all cutlets, keeping cooked ones warm in a very low heated oven until ready to serve.


Serves 4


  • Eden Grinshpan

    Eden Grinshpan is host of the Cooking Channel show Eden Eats, in which she takes viewers around the world on a culinary adventure without ever using her passport. After graduating from London’s Le Cordon Bleu with a Grande Diplome, Grinshpan traveled to India, Southeast Asia and Israel, taking cooking classes and volunteering with various organizations. Tackling one city at a time, Grinshpan now sets out to meet the immigrant proprietors who had brought their cultural dishes to eager American eaters. To learn more, see