Description
A crisp, golden-cutlet classic that turns simple chicken breasts into a restaurant-worthy dinner in under 30 minutes.
Ingredients
- 2 chicken breasts, boneless, skinless (about 6–8 oz each)
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 1/2 cup grated Parmesan cheese (freshly grated if possible)
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying (enough to coat the skillet)
- Arugula for serving
- Lemon wedges
Instructions
- Heat a skillet over medium and pour enough olive oil to thinly coat the bottom. Let it warm while you prepare the chicken.
- Place each chicken breast between plastic wrap and gently flatten to about 1/2-inch with a meat mallet or rolling pin for even cooking.
- Season both sides of the chicken with salt and pepper.
- In one shallow bowl, beat the eggs until smooth. In another bowl, combine the panko and grated Parmesan. Mix so the cheese is evenly distributed.
- Dip a breast into the egg, letting excess drip off, then press into the breadcrumb mix so it adheres well. Repeat with the second breast.
- Fry the cutlets in the preheated skillet for 3–4 minutes per side, until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Transfer to a wire rack or plate lined with paper towels and let rest for 2–3 minutes before serving with arugula and lemon wedges.
Notes
For a gluten-free option, use gluten-free panko or crushed gluten-free crackers. To make it dairy-free, omit Parmesan and boost panko with a little extra salt and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian