Crispy Parmesan Chicken Cutlets
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced into thin cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup olive oil or vegetable oil for frying
- Lemon wedges for serving
Instructions
- Start by slicing your chicken breasts in half horizontally to create thin cutlets. If the pieces are uneven, place them between two sheets of plastic wrap and gently pound them with a meat mallet or a heavy skillet until they are an even 1/4-inch thickness. Season both sides of the chicken generously with salt and pepper.
- Get three shallow bowls ready. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs with a splash of water. In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and dried oregano. Stir the breadcrumb mixture well to ensure the cheese and spices are evenly distributed.
- Working with one cutlet at a time, dredge the chicken in the flour, shaking off any excess. Next, dip the chicken into the egg wash, ensuring it is fully submerged. Finally, press the chicken into the Parmesan-breadcrumb mixture, coating both sides thoroughly. Press down firmly so the crumbs adhere well to the meat.
- Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place two cutlets in the pan. Do not overcrowd the skillet. Fry for 3 to 4 minutes per side, or until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C). Repeat with the remaining cutlets, adding a little more oil if necessary.
- Transfer the cooked chicken to a plate lined with paper towels or a wire rack to drain any excess oil. Let the meat rest for 2 to 3 minutes to keep the juices inside. Serve immediately with fresh lemon wedges for a bright, acidic finish.
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