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