Golden, crusted chicken cutlets with a savory Parmesan-panko coating, pan-fried until irresistibly crispy outside and tender inside.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
→ Breading
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 ounces)
05 - 1 cup panko breadcrumbs (about 3.5 ounces)
06 - 1/2 cup all-purpose flour (about 2 ounces)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Frying
11 - 1/3 cup olive oil or vegetable oil (about 2.7 fluid ounces)
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness for uniform cooking.
02 - Sprinkle both sides of each pounded breast evenly with salt and black pepper.
03 - Arrange three shallow bowls. Place flour in the first. Whisk eggs with milk in the second. Combine panko, Parmesan, garlic powder, and oregano in the third.
04 - Dredge each breast in flour, shaking off excess. Dip into egg mixture, then press firmly into Parmesan-panko mixture to coat completely and adhere.
05 - Pour olive oil into a large skillet. Heat over medium-high until shimmering but not smoking.
06 - Cook cutlets in batches without overcrowding. Fry 3 to 4 minutes per side until deep golden brown and crispy throughout. Internal temperature should reach 165°F.
07 - Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Let rest 2 minutes before serving.
08 - Arrange cutlets on a platter. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
