Ingredients:

  • 1.5 lbs chicken breasts, pounded to 1/2-inch thickness
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp smoked paprika
  • Cooking spray (avocado or grapeseed oil)

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to a uniform 1/2-inch thickness. Season both sides with salt, black pepper, and garlic powder.
  2. Set up a three-bowl dredging station: Bowl 1 with flour; Bowl 2 with eggs beaten with 1 tbsp water; Bowl 3 with panko, Parmesan, and smoked paprika.
  3. Coat each cutlet in flour (shaking off excess), dip into the egg wash, then press firmly into the panko mixture until fully coated.
  4. Heat a large skillet over medium heat with a light coating of cooking spray or oil. Wait 2 minutes until the oil shimmers slightly.
  5. Carefully place the chicken in the pan. Cook for 5-6 minutes on the first side until the edges are deep golden brown.
  6. Flip the chicken carefully. Cook for another 5-6 minutes until the internal temperature hits 165°F (74°C).
  7. Remove the chicken from the pan and place it on a wire rack. Let it rest for 3 minutes until the juices redistribute.