Description
These Panko-Parmesan Chicken Cutlets are crispy, flavorful, and easy to prepare. Boneless, skinless chicken breasts are pounded thin, coated in a seasoned flour and panko-Parmesan mixture, then pan-fried to golden perfection. Served with a squeeze of fresh lemon, they’re perfect for a quick weeknight dinner or to top salads and sandwiches.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For Cooking
- ¼ cup olive oil (for frying)
For Serving
- Lemon wedges
Instructions
- Prepare the Breading Station: Set up three shallow bowls. In the first, combine the flour with salt, black pepper, and garlic powder. In the second bowl, beat the eggs thoroughly. In the third, mix together the panko breadcrumbs, grated Parmesan cheese, and Italian seasoning to create the flavorful coating.
- Bread the Chicken: Take each pounded chicken breast and dredge it first in the seasoned flour mixture, ensuring it’s lightly coated. Next, dip the chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the panko-Parmesan mixture, making sure to cover both sides completely for a crispy crust.
- Heat the Oil: Pour the olive oil into a large skillet and heat it over medium heat until shimmering but not smoking. This ensures the cutlets will fry evenly without burning.
- Cook the Chicken: Add the breaded chicken cutlets to the hot skillet. Cook each side for 3 to 4 minutes until golden brown and cooked through, with an internal temperature of 165°F for food safety. Adjust heat as needed to avoid burning the coating while ensuring thorough cooking.
- Drain and Serve: Remove the cooked cutlets and transfer them to a paper towel-lined plate to absorb any excess oil. For extra crispiness, you can place them on a wire cooling rack instead. Serve warm with fresh lemon wedges for a bright, zesty finish.
Notes
- For extra crispiness, place cooked cutlets on a wire rack instead of paper towels to prevent sogginess.
- These cutlets are delicious served as a main dish, in sandwiches, or sliced over salads for added texture and flavor.
- Make sure chicken breasts are evenly pounded to ½-inch to ensure even cooking and tender results.
- Use freshly grated Parmesan for the best flavor and texture in the coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
