Crispy Parmesan Chicken Cutlets (Print version)
Juicy chicken breasts with a crispy Parmesan breadcrumb crust, pan-fried to golden perfection.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
→ Coating
02 - 1 cup panko breadcrumbs
03 - ½ cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ½ teaspoon freshly ground black pepper
→ Wet Mix
08 - 2 large eggs
09 - 2 tablespoons milk
→ For Frying
10 - ½ cup all-purpose flour
11 - ⅓ cup olive oil or vegetable oil
→ To Serve (optional)
12 - Lemon wedges
13 - Fresh parsley, chopped
# How to make it:
01 - Slice each chicken breast horizontally to create two thinner cutlets. Cover with plastic wrap and gently pound to an even thickness of approximately ½ inch.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs and milk, and one with a blend of panko breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.
03 - Dredge each cutlet first in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the Parmesan breadcrumb mixture until fully coated.
04 - Warm olive or vegetable oil in a large skillet over medium-high heat until shimmering.
05 - Cook cutlets for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
06 - Transfer cutlets to a wire rack or paper towels to drain excess oil.
07 - Serve immediately with lemon wedges and a sprinkle of freshly chopped parsley.
# Expert suggestions:
01 -
- It feels like sharing a secret when you bite into that crunchy, flavorful coating that hides tender chicken beneath
- Quick to make but impressive enough to become an instant favorite any night of the week
02 -
- Pounding the chicken to even thickness is key to cooking it evenly without drying it out
- Using panko breadcrumbs and pressing them firmly makes all the difference in achieving that amazing crunch that won't fall off
03 -
- Using a meat mallet wrapped in plastic prevents tearing the chicken while pounding
- Press breadcrumbs firmly but gently to avoid knocking off the coating while frying