These delicious crispy chicken cutlets are golden brown crust on the outside, and tender and juicy on the inside.
Course Main
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Resting Time: 30 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Large cast iron skillet or Large Skillet
Baking Sheet with a Wire Rack
Ingredients
2bonelessskinless chicken breasts
Garlic powderto taste
Dried parsleyto taste
Sea salt and freshy cracked pepperto taste
1cuppanko crumbs
¼cupparmesan cheesefinely grated
¼cupflour
2eggs
4tbspVegetable oildivided
For Serving:
Fresh parsleyfinely chopped
Fresh parmesan
Lemon wedges
Instructions
Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
Make a breading assembly line with three separate shallow bowls. First, combine the panko crumbs and parmesan cheese in a shallow bowl and seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
Next, pour the flour in a bowl then seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste; mix well.
Finally, whisk together the eggs seasoned with garlic powder, dried parsley, sea salt, and freshly cracked black pepper, to taste in the third bowl; whisk until very well combined.
Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture on both sides until evenly coated.
Place in one layer on a plate. Place the coated cutlets uncovered into the refrigerator for 30 minutes. Side Note: Don't skip this step, it helps the coating really adhere to the chicken.
Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 2 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack. Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
Serve the crispy chicken cutlets with fresh chopped parsley and serve with parmesan cheese and lemon wedges, if desired. Enjoy.