Crispy Parmesan Chicken Cutlets
A delightful dish featuring crispy and tender chicken cutlets coated with Parmesan and seasoned breading, perfect for any mealtime.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts lean protein
- 1 teaspoon salt enhances flavor
- 1 teaspoon garlic powder adds savory warmth
- 1 teaspoon black pepper provides mild heat
- 1/2 cup all-purpose flour coating for crispiness
- 2 large eggs binder for breading
- 1 tablespoon milk adds moisture
- 1 cup panko bread crumbs for texture
- 1/4 cup grated Parmesan cheese flavor and richness
- 1 tablespoon Italian seasoning blend of herbs
- 2 cups vegetable oil for frying for crisp cooking
- 1 wedge lemon for serving, adds brightness
Instructions
Preparation
- Trim the two boneless skinless chicken breasts of any unwanted fat and cut each breast horizontally in half to get four thin cutlets.
- Lay the cut chicken between two layers of plastic wrap and pound with a meat mallet or rolling pin to a thickness of about 1/4 to 1/2 inch.
- Season the cutlets with salt, garlic powder, and black pepper.
Breading
- In a shallow dish, spread out the all-purpose flour.
- In a separate dish, whisk the eggs with the milk.
- In another dish, mix panko bread crumbs, grated Parmesan cheese, and Italian seasoning.
Cooking
- Heavily pour vegetable oil into a skillet for frying and heat to between 350-375°F (177-190°C).
- Dip each cutlet in flour, then egg mixture, followed by coating it in the panko mixture.
- Fry the breaded chicken for about 2-3 minutes, then flip and cook for another 2-4 minutes or until golden brown and internal temperature reaches 165°F.
- Remove and let rest on paper towels for about 5 minutes before serving.
Notes
For best results, pound chicken evenly, use a thermometer for oil temperature, and avoid overcrowding the pan. Let cutlets rest to enhance crunchiness.