Description

These Panko-Parmesan Chicken Cutlets are crispy, flavorful, and perfect for a quick and delicious dinner. The combination of crunchy panko breadcrumbs and savory Parmesan cheese makes these cutlets irresistible.

Ingredients

Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil (for frying)

Serving:

lemon wedges for serving

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Instructions

Set up breading station: Mix flour, salt, pepper, garlic powder, and onion powder in the first dish. Beat eggs in the second. Combine panko breadcrumbs and Parmesan cheese in the third.
Dredge: Coat each chicken breast in flour mixture, then dip in eggs, and press into panko-Parmesan mixture.
Fry: Heat olive oil in a skillet, fry cutlets 3–4 minutes per side until golden and cooked through.
Drain and serve: Transfer to a paper towel-lined plate. Serve hot with lemon wedges.

Notes

For extra crispiness, place cutlets on a wire rack in a 250°F oven for 5–10 minutes after frying.
You can also bake the cutlets at 425°F for 20 minutes, flipping halfway through.