Description
These Easy Chicken Cutlets are the go-to solution when you need a crispy, golden, and juicy dinner fast. With a simple breading of panko and Parmesan, these cutlets come out crunchy on the outside and tender on the inside. Perfect for a quick dinner, meal prep, or as a protein to add to sandwiches and salads.
Ingredients
2 large boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)
½ cup vegetable or canola oil (for frying)
Instructions
1. Slice chicken breasts horizontally to make thin cutlets. Pound to ¼ inch thickness if needed.
2. Prepare 3 shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, salt, and pepper.
3. Dredge each cutlet in flour, then dip in egg, and press into the breadcrumb mixture until well coated.
4. Heat oil in a skillet over medium-high heat until shimmering.
5. Fry cutlets in batches for 3–4 minutes per side or until golden and cooked through.
6. Drain on paper towels and sprinkle with fresh parsley before serving.
Notes
Pound the chicken evenly to ensure uniform cooking and prevent dry spots.
Don’t overcrowd the pan—fry in batches to keep the coating crisp.
Use a thermometer if needed: chicken is done at 165°F internally.
Nutrition
- Serving Size: 1 cutlet
- Calories: 410
- Sugar: 1g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
Keywords: chicken cutlets, crispy chicken, panko chicken