Crunchy Chicken Cutlets with Buttermilk Gravy

It’s Super-crunchy, with a capital S. Simple pan gravy with buttermilk adds tang to delicious fried chicken “steaks.”


  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup plain panko breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon paprika
  • 3/4 teaspoon salt
  • 4 (5-ounce) chicken cutlets, pounded thin
  • 1/4 cup peanut or vegetable oil

For Gravy:

  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk


Place the flour on a sheet of wax paper. Whisk together the egg and 1 tablespoon water in a large bowl. Combine the panko, parsley, paprika and 1/4 teaspoon salt on another sheet of wax paper. Sprinkle the chicken with the remaining 1/2 teaspoon salt. Dip the chicken into the flour, shaking off the excess, then into the egg mixture, then into the panko mixture, pressing so the crumbs adhere.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6 minutes. Transfer the chicken to a platter. Tent loosely with foil to keep warm.

To make the gravy, melt the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until softened, 1-2 minutes. Stir in the flour and cook 1 minute.

Whisk in the broth and salt and bring to a boil. Reduce the heat and simmer, whisking constantly, until sauce begins to thicken, about 1 minute. Remove the pan from the heat. Whisk in the buttermilk until blended. Spoon the gravy over the chicken and serve at once.

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