Ingredients
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Lemon – 1
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Parmesan – 2 oz (60 g)
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Wheat Flour – 4 oz (120 g)
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Kosher Salt – ½ tsp
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Ground Black Pepper – ½ tsp
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Eggs – 2
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Bread CrumbsPanko– 4 ½ oz (130 g)
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Chicken Breast – 2
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Olive Oil – 2 tbsp
Recipe
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.
Steps
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1
Done
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Combine flour, kosher salt, and ground black pepper in a large bowl. |
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2
Done
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Separately, whisk eggs with a fork. In a third bowl, mix panko breadcrumbs and grated Parmesan. |
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3
Done
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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. |
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4
Done
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Next, separately dip each piece of chicken in the flour mixture, then the eggs, and finally the breadcrumb mixture. Place on a plate. |
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5
Done
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Heat 2 tablespoons of olive oil in a large skillet. Fry the chicken cutlets until cooked through (up to 5 minutes per side). |
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6
Done
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Place the fried chicken on paper towels to soak the excess oil. |
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7
Done
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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?
