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Parmesan-Crusted Chicken Cutlets (Italian Style) - Crispy, Juicy, and Simple

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken cutlets: 4 thin cutlets (about 1 to 1.25 pounds total). If using whole breasts, slice horizontally and pound to 1/4-inch thickness.
  • Kosher salt and black pepper: For seasoning the chicken and the breadcrumb mixture.
  • All-purpose flour: About 1/2 cup, for the first dredge to help the coating stick.
  • Eggs: 2 large, beaten with a splash of water for the egg wash.
  • Breadcrumbs: 1 cup. Use plain or Italian-style; panko adds extra crunch.
  • Freshly grated Parmesan: 3/4 cup, finely grated so it adheres well.
  • Garlic powder or finely grated garlic: 1/2 teaspoon (or 1 small clove), for savory aroma.
  • Dried Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme).
  • Fresh parsley: 2 tablespoons, finely chopped, for brightness.
  • Neutral oil: 1/3 to 1/2 cup (like light olive oil, avocado, or canola) for shallow frying.
  • Butter (optional): 1 tablespoon added to the pan for extra flavor and browning.
  • Lemon wedges: For serving—acidity balances the richness.
  • Flaky sea salt (optional): For finishing.

Method
 

  1. Prep the chicken: If needed, slice chicken breasts in half horizontally. Place between sheets of parchment and gently pound to an even 1/4-inch thickness. Pat dry, then season both sides with salt and pepper.
  2. Set up your breading station: Place flour in one shallow dish. Beat eggs with a splash of water in a second dish. In a third dish, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, parsley, a pinch of salt, and pepper.
  3. Dredge the cutlets: Coat each piece lightly in flour, shaking off excess. Dip into egg, letting the excess drip off. Press firmly into the breadcrumb-Parmesan mixture so it adheres. Rest breaded cutlets on a wire rack for 5–10 minutes to set the crust.
  4. Heat the pan: In a large skillet, heat a generous layer of oil over medium to medium-high heat. The oil should shimmer. If using butter, add it just before the chicken for extra browning.
  5. Pan-fry in batches: Lay in 1–2 cutlets without crowding. Cook 3–4 minutes per side until deep golden and cooked through (internal temperature 165°F). Adjust heat as needed so the crust browns but doesn’t burn.
  6. Drain and season: Transfer to a wire rack or paper towel–lined plate. Sprinkle with a little flaky salt while hot. Repeat with remaining cutlets.
  7. Serve: Squeeze lemon over the cutlets and serve right away. Great with a simple arugula salad, marinara for dipping, or buttered noodles.