Parmesan Chicken Cutlets
Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets.
Made with just a handful of pantry ingredients, this dinner winner comes together in less than 30 minutes, and only uses one pan.
TRY OTHER CHICKEN RECIPES
RECIPE INGREDIENTS
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 large eggs, beaten
1 cup all-purpose flour
2 1/4 cup panko bread crumbs
3/4 cup freshly grated Parmesan
2 teaspoon lemon zest
1/2 teaspoon cayenne pepper
Vegetable oil
Lemon wedges, for serving
DIRECTIONS ON HOW TO MAKE PARMESAN CHICKEN CUTLETS
Cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board.
Using a rolling pin, flatten chicken to ¼” thickness. Season chicken on both sides with salt and pepper.
Place eggs and flour in 2 separate shallow bowls.
In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.
Dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
In a large skillet over medium heat, heat 2 tablespoons oil.
Add chicken and cook until golden and cooked through for about 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Serve with lemon wedges.
RECIPE NOTES
Make ahead: The chicken can be pounded, breaded, and refrigerated uncovered up to 4 hours before frying.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- 4 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 2 1/4 cup panko bread crumbs
- 3/4 cup freshly grated Parmesan
- 2 teaspoon lemon zest
- 1/2 teaspoon cayenne pepper
- Vegetable oil
- Lemon wedges, for serving
Instructions
- Cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board.
- Using a rolling pin, flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper.
- Place eggs and flour in 2 separate shallow bowls.
- In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.
- Dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
- In a large skillet over medium heat, heat 2 tablespoons oil.
- Add chicken and cook until golden and cooked through for about 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
- Serve with lemon wedges.