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Adjust Servings:
Lemon – 1
Parmesan – 2 oz (60 g)
Wheat Flour – 4 oz (120 g)
Kosher Salt – ½ tsp
Ground Black Pepper – ½ tsp
Eggs – 2
Bread Crumbs – 4 ½ oz (130 g) Panko
Chicken Breast – 2
Olive Oil – 2 tbsp

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Crispy Pan-Fried Chicken Cutlets With Parmesan

Crispy Pan-Fried Chicken Cutlets With Parmesan

  • 30 min
  • Serves 4
  • Medium




Chicken cutlets are the ideal solution to quick, crazy easy weeknight dinners. One pan, a handful of ingredients, and your meal comes together in a mere half an hour. Plus, these pan-fried chicken cutlets are crispy, delicious, and fun to make.

The key to wonderfully crispy chicken cutlets is the three-step breading procedure. Thus, before you start, set up three separate shallow bowls: one with flour, one with whisked eggs, and one with a panko bread crumb and Parmesan mixture.



Combine flour, kosher salt, and ground black pepper in a large bowl.


Separately, whisk eggs with a fork. In a third bowl, mix panko breadcrumbs and grated Parmesan.


Cut two chicken breasts in half horizontally, so you end up with four thin cutlets. Working with one at a time, place each cutlet in a large Ziploc bag and pound until quarter-inch thick.


Next, separately dip each piece of chicken in the flour mixture, then the eggs, and finally the breadcrumb mixture. Place on a plate.


Heat 2 tablespoons of olive oil in a large skillet. Fry the chicken cutlets until cooked through (up to 5 minutes per side).


Place the fried chicken on paper towels to soak the excess oil.


Serve with lemon wedges.

You can serve the pan-fried chicken cutlets with virtually anything: from grains to a salad. You could even use them to make crispy chicken sandwiches with a juicy, tender center. Doesn't that sound amazing?


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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