92% would make again
Chicken Cutlets
They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich–the options are endless!
July 20, 2021
Total Time
26 minutes
26 min
Prep Time
20 minutes
20 min
Cook Time
6 minutes
6 min
Total Time
26 minutes
26 min
Prep Time
20 minutes
20 min
Cook Time
6 minutes
6 min
Ingredients
for 4 servings
- 1 lb boneless skinless chicken breast (425 g)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 cup all purpose flour (125 g)
- 2 large eggs
- 1 ½ cups panko breadcrumbs (170 g)
- 1 cup finely grated parmesan cheese (125 g)
- ¼ cup vegetable oil (60 mL)
- ¼ cup fresh parsley (10 g), for serving
- lemon wedge, for serving
Nutrition Info
- Calories 801
- Fat 37g
- Carbs 52g
- Fiber 14g
- Sugar 1g
- Protein 60g
Estimated values based on one serving size.
Preparation
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2–3 minutes per side.
- Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
- Enjoy!
