Crispy Parmesan Chicken Cutlets

Instructions

Trim 2 boneless skinless chicken breasts of any unwanted fat. Horizontally cut chicken in half to make 2 thin cutlets per chicken breast.

Lay cut chicken on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick.

Season the thin chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper

Spread 1/2 cup all-purpose flour into a shallow dish. In a separate shallow dish, whisk 2 large eggs together with 1 tablespoon milk. In an additional separate shallow dish, mix together 1 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon Italian seasoning

Pour enough vegetable oil for frying into a deep, large skillet to cover the bottom with 1 to 2 inches of oil. Bring oil to 350-375 degrees Fahrenheit, over medium-high heat. Watch the temperature closely using a thermometer and adjust the heat setting to maintain the temperature of the oil.

While oil is coming to temperature, dip chicken in the flour to coat both sides, then immediately dip into eggs to cover. Let any excess egg drip off then dip in the panko mixture, ensuring all parts of chicken are evenly coated.

Place breaded chicken into the hot oil and fry 2-3 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.

Gently flip and cook for an additional 2-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.

Remove from oil and let rest for 5 minutes. Serve with a lemon wedge and enjoy!

Main Course