Crispy Parmesan Chicken Cutlets
Thin chicken cutlets coated in a golden Parmesan and panko crust and pan-fried until crackling. A quick weeknight dinner served with lemon wedges and a green salad.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Pounding the chicken to an even thickness keeps it juicy and lets the crust brown at the same moment the meat cooks through. Drain the cutlets on a rack, not paper towels, so the bottom stays crisp. Cutlets reheat well in a 400 F oven for about 8 minutes, and they are excellent sliced over a salad.
Method
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Slice each chicken breast in half horizontally to make 6 thin cutlets. Place between sheets of plastic wrap and pound to an even 1/2 inch thickness. Season both sides with 1/2 tsp of the salt.
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Set up three shallow dishes. Put the flour in the first, the eggs whisked with the water in the second, and the panko, Parmesan, oregano, pepper and remaining 1/4 tsp salt mixed together in the third.
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Dredge each cutlet in the flour and shake off the excess, dip in the egg, then press firmly into the panko mixture to coat both sides.
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Heat half of the olive oil in a large skillet over medium heat until shimmering. Cook 3 cutlets for per side, until deep golden and the center reads 165 F.
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Drain on a wire rack set over a baking sheet. Wipe out the skillet, add the remaining oil and cook the remaining cutlets the same way.
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Scatter with the parsley and serve right away with the lemon wedges.
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