Description
Crispy parmesan chicken cutlets with a golden panko crust, juicy chicken, and rich savory flavor perfect for quick family dinners.
Ingredients
1 1/2 pounds chicken cutlets, pounded to 1/4-inch thickness
1 cup all-purpose flour
2 large eggs
1/4 cup milk
1 1/2 cups plain panko breadcrumbs
1 cup finely grated Parmesan cheese
1/4 cup olive oil
1/4 cup canola oil
1 1/4 teaspoons garlic powder, divided
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Chopped parsley, optional
Lemon wedges, optional
Instructions
1. Set the chicken cutlets on a cutting board and make sure they are an even 1/4 inch thick. Pound gently if needed.
2. Place the flour in a shallow dish and mix it with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
3. In a second shallow dish, whisk together the eggs and milk.
4. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Coat each chicken cutlet in the seasoned flour, dip it into the egg mixture, then press it into the Parmesan breadcrumb mixture until well coated on both sides.
6. Heat the olive oil and canola oil in a large skillet over medium heat. Add a few breadcrumbs to test the oil; they should gently sizzle.
7. Cook the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through.
8. Transfer the cooked cutlets to a paper towel-lined plate. Serve warm with parsley, extra Parmesan, and lemon wedges if desired.
Notes
Use freshly grated Parmesan for the crispiest coating.
Avoid overcrowding the skillet to maintain even browning.
Reheat leftovers in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Quick & Easy Dinners
- Method: Pan-Fried
- Cuisine: American-Italian