Description
This easy chicken cutlets recipe delivers crispy, golden-brown chicken cutlets with a flavorful parmesan and garlic breadcrumb crust. Perfect for a quick weeknight dinner, the tender cutlets are pan-fried to perfection and served with a fresh parsley garnish.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
Coating
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Other
- 2 tablespoons chopped fresh parsley (optional)
- ½ cup vegetable or canola oil (for frying)
Instructions
- Prepare chicken cutlets: Slice the chicken breasts horizontally to create thin cutlets. If needed, pound them to about ¼ inch thickness for even cooking and tenderness.
- Set up dredging stations: Prepare three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
- Coat the chicken: Dredge each cutlet first in flour, shaking off excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture ensuring an even and thorough coating.
- Heat oil: Pour vegetable or canola oil into a skillet and heat over medium-high until shimmering but not smoking, ensuring it’s hot enough to crisp the coating without burning.
- Fry the cutlets: Cook the cutlets in batches to avoid overcrowding, frying each side for 3 to 4 minutes or until they turn golden brown and the chicken is cooked through. Adjust heat if necessary to prevent burning.
- Drain and garnish: Transfer fried cutlets to paper towels to drain excess oil. Sprinkle with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- Slicing the chicken breasts horizontally or pounding them ensures even, quick cooking and tender cutlets.
- Use panko breadcrumbs for a lighter, crispier crust compared to traditional breadcrumbs.
- The Parmesan cheese adds a delicious umami flavor to the coating.
- Fry in batches to maintain oil temperature and achieve an even crispiness.
- Drain excess oil with paper towels to keep the cutlets crispy and less greasy.
- Optional garnish with fresh parsley adds color and a subtle herbal note.