Ingredients:

  • boneless, skinless chicken breasts (about 6 oz each)
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Tbsp Olive Oil or Vegetable Oil
  • Tbsp Unsalted Butter
  • /2 cup All-Purpose Flour
  • Large Eggs
  • cup Panko Breadcrumbs
  • /2 cup Grated Parmesan Cheese
  • tsp Dried Parsley or Italian Seasoning
  • /2 tsp Garlic Powder

Instructions:

  1. Trim the chicken breasts. Place each breast between plastic wrap and gently pound them to an even thickness (about 1/2 inch). Season both sides generously with salt and pepper.
  2. Set up the dredging stations: Dish 1 should contain the flour. Dish 2 should contain the lightly whisked eggs. Dish 3 should contain the panko breadcrumbs, grated Parmesan, dried parsley/Italian seasoning, and garlic powder, mixed well.
  3. Coat the chicken one piece at a time: Dredge thoroughly in the flour, shaking off excess. Dip completely in the egg wash. Press firmly into the panko-Parmesan mix, ensuring both sides are completely covered. Gently press the crumbs on to help them adhere.
  4. Crucially, let the coated cutlets rest on a clean plate or wire rack for at least 15 minutes. This allows the coating to set properly.
  5. Place a large skillet over medium-high heat. Add the olive oil and butter. Heat until the butter is melted and the oil is shimmering slightly.
  6. Carefully place 2 cutlets into the hot fat (do not overcrowd the pan). Reduce heat to medium and cook for 5–7 minutes per side, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
  7. Transfer the cooked chicken to a clean wire rack set over a tray to drain excess oil and maintain crispness. Serve immediately.