Description
Whip up these crispy parmesan chicken cutlets in just 40 minutes! Perfectly seasoned with garlic, parmesan, and Italian seasoning, they’re a hit with both kids and adults.
Ingredients
Scale
- 2 boneless skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 cups vegetable oil
- 1 lemon
Instructions
- Trim and Cut: Trim 2 boneless skinless chicken breast of any unwanted fat. Horizontally cut chicken in half to make 2 thin cutlets per chicken breast.
- Pound: Lay cut chicken on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick.
- Season: Season the thin chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper
- Prepare Breading: Spread 1/2 cup all-purpose flour into a shallow dish. In a separate shallow dish, whisk 2 large eggs together with 1 tablespoon milk. In an additional separate shallow dish, mix together 1 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon Italian seasoning.
- Heat Oil: Pour enough 2 cups vegetable oil into a deep, large skillet to cover the bottom with 1 to 2 inches of oil. Bring oil to 350-375℉ (177-190℃) over medium-high heat. Watch the temperature closely using a thermometer and adjust the heat setting to maintain the temperature of the oil.
- Coat: While oil is coming to temperature, dip chicken in the flour to coat both sides, then immediately dip into eggs to cover. Let any excess egg drip off then dip in the panko mixture, ensuring all parts of chicken are evenly coated.
- Fry: Place breaded chicken into the hot oil and fry 2-3 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
- Flip: Gently flip and cook for an additional 2-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.
- Rest: Remove from oil and let rest for 5 minutes. Serve with 1 lemon wedge and enjoy!
Notes
If the breading isn’t sticking, try refrigerating the breaded cutlets for 30 minutes to chill. Use one hand for dry ingredients and one for wet to keep the process clean.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
Keywords: crispy parmesan chicken, chicken cutlets, panko chicken, pan-fried chicken, easy dinner