Ingredients
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2 large boneless, skinless chicken breasts (sliced in half to make 4 cutlets) 🍗
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1 cup grated Parmesan cheese (freshly grated if possible) 🧀
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1 cup panko breadcrumbs (or Italian-style for extra flavor)
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1/2 cup all-purpose flour
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2 large eggs, beaten 🥚
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp paprika
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Salt and pepper to taste 🧂
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2–3 tbsp olive oil or butter for frying 🧈
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Fresh parsley or lemon wedges for garnish 🍋🌿
Instructions
👨🍳 Step-by-Step Instructions:
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Prep your station: Set up three shallow dishes — one with flour, one with beaten eggs, and one with a mixture of Parmesan, panko, and all seasonings.
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Dredge each chicken cutlet first in the flour (shake off excess), then dip in egg, then coat fully in the Parmesan breadcrumb mix. Press to adhere.
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Heat olive oil or butter in a skillet over medium heat.
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Cook chicken 3–5 minutes per side, until golden and crispy, and internal temp reaches 165°F (74°C).
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Transfer to a paper towel-lined plate to remove excess oil.
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Serve hot, garnished with chopped parsley or a squeeze of lemon juice.
Notes
Oven-Baked Option 🔥
Prefer to bake it? No problem.
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Preheat oven to 400°F (200°C).
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Place breaded chicken on a wire rack set over a baking sheet.
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Lightly spray tops with cooking spray.
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Bake for 20–25 minutes, flipping halfway, until golden and cooked through.