Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 0.5 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup All-purpose flour
  • 2 Large eggs
  • 1 tbsp water
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tsp Garlic powder
  • 1 tbsp Fresh parsley, finely chopped
  • 0.33 cup Neutral oil (Grapeseed or Avocado oil)
  • 2 tbsp Unsalted butter
  • 1 Lemon, cut into wedges

Instructions:

  1. Butterfly the chicken breasts by slicing them in half horizontally. Place the pieces between sheets of plastic wrap and use the flat side of a meat mallet to pound them to an even 1/4-inch thickness.
  2. Season both sides of the pounded chicken aggressively with salt and pepper.
  3. Set up a three-bowl dredging station: Bowl 1 with all-purpose flour; Bowl 2 with eggs beaten with 1 tablespoon of water; Bowl 3 with panko, Parmesan, garlic powder, and parsley.
  4. Dredge each chicken piece in flour and shake off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture until fully encapsulated.
  5. Heat the oil and butter in a large heavy-bottomed skillet over medium-high heat until shimmering.
  6. Working in batches, fry the cutlets for 3 minutes per side until the crust is deep golden and the chicken feels firm.
  7. Transfer cooked cutlets to a wire cooling rack set over a baking sheet to prevent steaming, and serve with lemon wedges.
  8. Move the chicken to a wire rack. Let it rest for 3 minutes until the crust sets and the juices redistribute.