10 Minute Tender Chicken Cutlet

10 Minute Tender Chicken Cutlet

Coat with mayonnaise, cover with panko, and fry in a frying pan.
You can whip this up quickly, even though the chicken cutlet stays moist and tender.


Chicken thigh
1 thigh
2 tablespoons
as needed
Salt and pepper
to taste


1. Open up the chicken thigh and flatten it out. Season with salt and pepper.
2. Lightly coat with mayonnaise instead of using a batter, and then cover with panko.
3. Heat 3 tablespoons of vegetable oil in a frying pan and pan-fry both sides of the chicken. Fry the skin side for 3 minutes and the other side for about 2 minutes. Stop the heat and let the rest cook in residual heat.
4. And now you have moist and tender chicken cutlets.

Story Behind this Recipe

The chicken is butterflied first so that it can cook evenly.
Try this to see the effect of the mayonnaise. It's moist and tender.