Crispy Parmesan Chicken Cutlet (Printable Version)

Tender pounded chicken breasts coated in Parmesan and breadcrumbs, pan-fried until golden. Quick, easy, and delicious.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (3.5 oz)
05 - 1 cup panko breadcrumbs (3.5 oz)
06 - 1/2 cup all-purpose flour (2.1 oz)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Frying

11 - 1/3 cup olive oil (or vegetable oil, for frying)

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (optional)

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch thickness. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
03 - Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing gently to adhere.
04 - Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
05 - Transfer to a paper towel–lined plate to drain. Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, which means weeknight dinners actually feel manageable again.
  • Pounding the chicken yourself means you control the thickness, and somehow that small act makes everything taste better.
  • That crispy Parmesan crust hits different when you realize you've just recreated something that usually costs fifteen dollars at a restaurant.
02 -
  • Don't skip the plastic wrap when pounding or you'll end up with chicken splatter all over your hands and counter, something I learned the hard way the first time.
  • The breading mixture benefits from sitting for a few minutes after you combine it, which helps everything bind together more effectively when you coat the chicken.
03 -
  • Let your breaded chicken sit in the fridge for fifteen minutes before cooking so the coating sets properly and stays intact during frying.
  • Use a meat thermometer to remove guesswork, aiming for 165°F at the thickest part of the breast.
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