Crispy Breaded Chicken Cutlets
by Tavolino
Tender chicken breasts coated in a savory, crispy Parmesan-panko crust, pan-fried until golden brown and juicy.
Ingredients
- chicken breasts 4 medium (approx. 2 lbs)
- fine sea salt 1 1/2 tsp
- black pepper 1/2 tsp
- all-purpose flour 1/2 cup
- eggs 2 large
- water 1 Tbsp
- panko breadcrumbs 1 1/2 cups
- Parmesan cheese 1/2 cup
- garlic powder 1/2 tsp
- Italian seasoning 1 tsp
- oil for frying
Preparation
- 1
Slice 4 medium (approx. 2 lbs) chicken breasts into thin cutlets.
- 2
Place chicken between plastic wrap and pound with a mallet to 1/4" thickness.
- 3
Season the chicken with 1/2 tsp black pepper and 1/2 tsp of the 1 1/2 tsp fine sea salt.
- 4
Prepare three shallow bowls for the breading station.
- 5
Fill the first bowl with 1/2 cup all-purpose flour.
- 6
In the second bowl, whisk 2 large eggs with 1 Tbsp water.
- 7
In the third bowl, combine 1 1/2 cups panko breadcrumbs, 1/2 cup Parmesan cheese, 1/2 tsp garlic powder, and 1 tsp Italian seasoning.
- 8
Dredge each chicken cutlet in the flour, shaking off excess.
- 9
Dip the floured chicken into the egg mixture.
- 10
Press the chicken firmly into the breadcrumb mixture to coat evenly.
- 11
Let the breaded cutlets rest for 10 minutes to help the coating adhere.
- 12
Heat oil for frying in a skillet over medium heat.
- 13
Fry the cutlets for 2 minutes per side until golden brown.
- 14
Transfer to a wire rack and garnish with the remaining 1 tsp of the 1 1/2 tsp fine sea salt.