Ingredients
Equipment
Method
Step 1: Prep the Chicken
- Thinly slice chicken breasts to about ¼ inch thickness. Gently pound with a meat mallet or rolling pin between sheets of plastic wrap or parchment paper for even cooking. Pat dry with paper towels.
Step 2: Mix the Coating
- Combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and pepper in a shallow bowl. Mix well to create the flavorful crust.
Step 3: Set Up the Dredging Station
- Whisk the two eggs in another shallow bowl until combined to make the egg wash.
Step 4: Coat the Chicken
- Dip each chicken cutlet into the egg wash, letting excess drip off, then press firmly into the Parmesan-breadcrumb mixture on both sides to coat fully.
Step 5: Cook to Crispy Perfection
- Heat olive oil in a large skillet over medium heat. Add coated cutlets and cook 3 to 4 minutes per side until crust is golden and chicken is cooked through (165°F/74°C). Cook in batches if needed to avoid overcrowding.
Step 6: Rest and Serve
- Transfer cutlets to a paper towel-lined plate to absorb excess oil. Let rest a few minutes before serving. Serve alone or with salads, roasted veggies, or pasta.
Notes
- For gluten-free options, substitute gluten-free panko or crushed crackers for breadcrumbs.
- Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
- Prepare cutlets ahead by coating and refrigerating up to 24 hours before frying.
- Reheat leftovers in a toaster or conventional oven to maintain crispiness; avoid microwaving.
- Adjust heat to medium or medium-low to avoid burning the crust while ensuring chicken cooks through.