Ingredients
- 4 boneless skinless chicken breasts (6–8 oz each; about 1¾ lb total), trimmed
- 1 Tbsp smoked paprika
- 1 Tbsp sweet paprika
- 1 Tbsp Diamond Crystal kosher salt or 2 tsp table salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp freshly ground black pepper
- 1½ tsp dried oregano crushed
- 1½ tsp dried thyme crushed
- ½ tsp cayenne pepper
- 1 Tbsp neutral high‑heat oil vegetable or canola
- 3 Tbsp unsalted butter cut into 6 pieces, divided
Instructions
- Slice and pound 12 cutlets to ⅓″ thickness.
- Mix spices; dredge cutlets and shake off excess.
- Heat oil and 1 Tbsp butter; sear 6 cutlets 2 min per side (2+1 min); transfer to rack and wipe skillet.
- Add 2 Tbsp butter; sear remaining cutlets the same way.
- Rest cutlets 3 min on a rack; serve.