Chicken Cutlet Recipe
This crispy chicken cutlet recipe uses seasoned thin-sliced chicken, coated with flour, egg, and a panko-Parmesan mix, then pan-fried to golden perfection. Ready in minutes and perfect with your favorite sides!
Ingredients
- 4 thin-sliced chicken breasts about 1 pound
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt divided
- 1/2 tsp black pepper
- 1/4 cup vegetable or canola oil for frying
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides with 1/2 tsp salt and black pepper.
- Set Up Breading Station: 1-Place flour in one shallow dish. 2- In a second dish, beat the eggs. 3- Mix panko, Parmesan, garlic powder, paprika, and the remaining 1/2 tsp salt in a third dish.
- Bread the Chicken: 1-Coat each piece of chicken in flour, gently shaking off the extra. 2- Submerge it in the beaten eggs, making sure it's completely covered. 3- Press it firmly into the breadcrumb mixture, ensuring an even coating.
- Let It Rest: Place the breaded chicken on a plate and refrigerate for 10 minutes to help the coating stick.
- Fry the Chicken: Warm oil in a large skillet over medium heat until it starts to shimmer. Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature).
- Drain and Serve: Place on a wire rack to allow the excess oil to drain. Serve immediately with your favorite sides.