Chicken Cutlets with 3 Pepper Sauce, Roasted Potatoes and Carrots

Crispy on the outside, tender and juicy on the inside—this panko-crusted chicken cutlet is a simple yet satisfying dish that’s perfect for any occasion. Lightly coated in flour, dipped in egg, and finished with crunchy panko breadcrumbs, each bite delivers the perfect balance of tenderness and crispiness. Serve it on its own, drizzle it with a rich 3 pepper sauce, or pair it with roasted potatoes and carrots for a complete, comforting meal. Quick to prepare and packed with flavor, this cutlet is sure to become a family favorite!

Ingredients

• Chicken filet
• Egg
• All-purpose flour
• Panko
• 3 pepper sauce (optional)
• Roasted potatoes and carrots (optional)

Equipment

• Cast Iron Skillet

Instructions

1. Use a meat hammer to make the chicken even. Season with salt and pepper on both sides.
2. Turn the chicken in flour, eggs, and panko.
3. In a cast iron skillet over medium-high heat, shallow fry in a generous amount of oil and butter for 3-4 minutes on each side. Ensure the oil is around 350°F (175°C) before adding the cutlet. Use a meat thermometer to check doneness — 165°F (75°C) at the thickest part.
   
4. Serve with for example 3 Pepper Sauce, roasted potatoes, and carrots.

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