Print
Description
Golden, crispy chicken cutlets with a flavorful panko–Parmesan crust.
Ingredients
Scale
- 4 medium boneless, skinless chicken breasts (about 2 lb total, 8 oz each)
- 1 1/2 tsp fine sea salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs plus 1 Tbsp water
- 1 1/2 cups panko breadcrumbs (or Italian breadcrumbs)
- 1/2 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Neutral oil for frying (extra light olive, canola, or avocado oil)
- Lemon wedges, chopped parsley, and coarse salt for serving
Instructions
- Slice each chicken breast horizontally into 2 cutlets. Place between plastic wrap or parchment and pound to 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp pepper.
- Arrange three bowls: one with flour, one with eggs whisked with 1 Tbsp water, and one with panko, Parmesan, garlic powder, Italian seasoning, and the remaining 1/2 tsp salt.
- Dredge each cutlet in flour, shake off excess, dip into egg wash, then press into breadcrumb mixture to coat. Place on a tray and let rest 5 to 10 minutes.
- Pour oil into a large skillet to reach halfway up the sides and heat over medium until shimmering (350–375°F). Fry cutlets 2 minutes per side until golden and internal temperature reaches 165°F. Drain on a wire rack or paper towel–lined plate.
- Sprinkle with flaky salt, squeeze lemon juice over cutlets, and garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American, Italian
Nutrition
- Serving Size: 8 servings
- Calories: 308 kcal
- Sugar: 1 g
- Sodium: 776 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 119 mg
