Crunchy Chicken Parmesan Cutlets (Print Version)
# Ingredients:
→ Primary Component
01 -
2 big chicken breasts (roughly 10 oz each), split open and cut in half
→ Breading Setup
02 -
1/2 cup regular flour
03 -
2 teaspoons mixed Italian herbs
04 -
1 1/2 teaspoons powdered garlic
05 -
2 big eggs
06 -
1 cup crunchy panko crumbs
07 -
1/2 cup grated parmesan, finely done
08 -
Black pepper and table salt
→ For Frying & Garnish
09 -
6 tablespoons cooking olive oil
10 -
Fresh parsley and cut lemons for topping (if wanted)
# Instructions:
01 -
Start by cutting each chicken breast open butterfly-style, then split them to create four pieces. Put plastic wrap over them and pound each chunk to about 1/4-inch thick with your meat hammer.
02 -
Grab three flat dishes. Mix your flour with the Italian herbs and powdered garlic in the first one. Whisk eggs thoroughly in the second dish. Stir together your crunchy panko and grated parmesan in the last bowl.
03 -
Sprinkle each flattened chicken piece with salt and pepper. Take them one by one through the flour mix first, then into the egg wash (let extra drip away), and finally press into the panko-cheese blend until fully covered.
04 -
Warm up 1/4 cup olive oil in a big non-stick pan over medium flame. Fry two chicken pieces until they turn golden, about 4 minutes on each side, reaching 165°F inside. Put them on paper towels to soak up extra oil.
05 -
Pour the last 2 tablespoons oil into your pan and fry the remaining two pieces just like you did before. Serve them hot with lemon chunks and fresh parsley if you want.
# Notes:
01 -
You can make these breaded chicken pieces several hours before cooking and keep them in the fridge
02 -
Turn down the heat if your chicken gets too brown too fast - you want it nicely golden and fully cooked