Description
Crispy and golden Parmesan crusted chicken cutlets that are quick to prepare and packed with savory flavor.
Ingredients
- 1 cup plain panko bread crumbs
- 1 cup finely grated Parmesan cheese
- 1/2 teaspoon cracked black pepper
- 4 boneless and skinless chicken breasts, sliced in half and pounded or 8 thin chicken cutlets
- 3 large free-range eggs
- 1 tablespoon milk
- 6 tablespoons olive oil
- 1 lemon, sliced into wedges (optional)
Instructions
- Combine the panko bread crumbs and Parmesan cheese on a plate or shallow dish.
- Whisk together the eggs and milk in a separate shallow bowl.
- Lightly pound the chicken cutlets to an even thickness.
- Dip each chicken cutlet into the egg mixture, then coat in the panko mixture, pressing lightly to adhere. Season with cracked black pepper.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 2–3 minutes per side for thin cutlets or 3–4 minutes per side for thicker pieces, until golden brown and cooked through.
- Transfer cooked chicken to a paper towel-lined plate using a slotted spatula.
- Lightly season with salt and additional black pepper.
- Garnish with chopped parsley if desired and serve with lemon wedges.
Notes
- Ensure oil is hot before adding chicken for a crisp crust.
- Do not overcrowd the pan; cook in batches if needed.
- Use freshly grated Parmesan for best flavor and texture.
- Leftovers can be stored in the refrigerator and reheated in an oven to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
