Crispy Parmesan Chicken Cutlet (Print)

Tender chicken breasts with a crispy Parmesan and breadcrumb crust, cooked to golden perfection.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 5.3 oz each

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup (3.5 oz) grated Parmesan cheese
05 - 1 cup (3.5 oz) panko breadcrumbs
06 - 1/2 cup (2.1 oz) all-purpose flour
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 (2.7 fl oz) olive oil or vegetable oil

→ To Serve

12 - Lemon wedges
13 - Chopped fresh parsley (optional)

# Method:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until approximately 1/2 inch thick.
02 - Sprinkle salt and black pepper evenly over both sides of each chicken breast.
03 - Set out three shallow dishes: one with flour, one with whisked eggs and milk, and a third with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, and dried oregano.
04 - Dredge each chicken breast in flour, tap off excess, dip into egg mixture, then press firmly into the breadcrumb mixture to adhere evenly.
05 - Warm the olive or vegetable oil in a large skillet over medium-high heat until shimmering.
06 - Fry the chicken cutlets in batches for 3 to 4 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
07 - Transfer cooked cutlets to a plate lined with paper towels to absorb excess oil.
08 - Plate the cutlets hot, garnished with fresh parsley and lemon wedges for brightness.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent all afternoon cooking.
  • The crust stays crispy even as it cools, perfect for leftovers or packed lunches.
  • Simple enough for a busy weeknight, elegant enough to serve guests without apology.
02 -
  • If your coating falls off during cooking, your oil wasn't hot enough when the cutlet went in—the egg wash needs to set almost instantly to hold everything together.
  • Pounding the chicken too thick means the outside burns before the inside reaches temperature; too thin and it becomes rubbery.
  • Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator.
03 -
  • If you're cooking for a crowd, pound all the chicken first, then prep all the breading bowls, then cook everything—this assembly-line approach keeps you calm and everything cooks evenly.
  • A meat thermometer takes the guesswork out; 165°F internal temperature is your target, and it prevents that anxiety of cutting into the chicken to check if it's done.
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