Chicken Cutlets

Name: Chicken Cutlets
Total time: 26
Yield: 4
Ingredients: 1 lb boneless skinless chicken breast; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 1 cup all purpose flour; 2 large eggs; 1 ½ cups panko breadcrumbs; 1 cup finely grated parmesan cheese; ¼ cup vegetable oil; ¼ cup fresh parsley, for serving; lemon wedge, for serving

Recipe by Tasty from tasty.co

Lunch 26 Mins.

Ingredients

4 servings

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1 lb boneless skinless chicken breast
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1 teaspoon kosher salt, plus more to taste
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1 teaspoon freshly ground black pepper, plus more to taste
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1 cup all purpose flour
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2 large eggs

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1 ½ cups panko breadcrumbs
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1 cup finely grated parmesan cheese
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¼ cup vegetable oil
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¼ cup fresh parsley, for serving
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lemon wedge, for serving

Instructions

On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2–3 minutes per side.
Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
Enjoy!