Crispy Parmesan Chicken Cutlets
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free (variation)
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (halved lengthwise and pounded thin)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil or vegetable oil for frying
- Fresh parsley and lemon wedges for garnish
Instructions
- Step 1: Prepare the Chicken: Place the chicken breast halves between two sheets of plastic wrap. Use a meat mallet or a heavy rolling pin to pound them to an even thickness of about 1/4 inch. Season both sides of the chicken lightly with salt and pepper.
- Step 2: Set Up the Dredging Station: Get three shallow bowls ready. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, and onion powder. Mix the breadcrumb mixture well to ensure the cheese is evenly distributed.
- Step 3: Coat the Cutlets: Take one chicken cutlet at a time and dredge it in the flour, shaking off any excess. Dip it into the beaten eggs until fully coated, then press it firmly into the Parmesan breadcrumb mixture. Make sure both sides are well-covered with crumbs.
- Step 4: Fry to Golden Perfection: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, place two cutlets in the pan. Cook for 3 to 4 minutes per side until the crust is golden brown and the chicken is cooked through. Repeat with the remaining cutlets, adding more oil if needed.
- Step 5: Drain and Garnish: Transfer the cooked chicken to a plate lined with paper towels to remove any excess oil. Serve immediately while hot and crispy, garnished with fresh parsley and a squeeze of lemon juice.