Ingredients:
- medium boneless, skinless chicken breasts (about 1.5 lbs total), pounded to ½-inch thickness
- /2 cup all-purpose flour
- teaspoon Kosher salt (for flour)
- /2 teaspoon freshly ground Black pepper (for flour)
- large eggs, lightly whisked
- cup Panko breadcrumbs
- /4 cup finely grated Parmesan cheese
- teaspoon dried Italian seasoning
- /2 teaspoon garlic powder
- tablespoons unsalted butter
- tablespoons olive oil
- tablespoon fresh parsley, chopped (optional garnish)
- small lemon wedges (optional garnish)
Instructions:
- Butterfly the chicken breasts if needed, then place between plastic wrap. Pound evenly to about ½-inch thickness. Pat the chicken cutlets very dry with paper towels.
- Set up the three-dish breading station: Dish 1: Flour mixed with salt and pepper. Dish 2: Lightly whisked eggs. Dish 3: Panko breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder, mixed well.
- Bread each cutlet sequentially: Dredge in flour (shake off excess), dip in egg (let excess drip off), and finally press firmly into the Panko/Parmesan mix to ensure the crust adheres well.
- Place a large, heavy-bottomed skillet over medium-high heat. Add the butter and olive oil. Heat until the butter has melted and the foam subsides, just before it starts smoking.
- Carefully place 2 chicken cutlets into the hot fat without crowding the pan. Cook for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer the cooked chicken immediately to a wire cooling rack set over a baking sheet to drain. Sprinkle lightly with a tiny pinch of salt while warm. Repeat cooking with the remaining cutlets, adding a touch more fat if the pan seems dry.
- Garnish the finished Parmesan Chicken with fresh parsley and serve immediately with lemon wedges.