Hot, crispy breaded chicken cutlets are excellent! Italian-style cutlets are thin-sliced chicken breasts coated in panko, herbs, and Parmesan. They make a nutritious, popular dinner in minutes.
– ▢1½ cups (90 g) panko crumb– ▢2 tablespoons chopped parsley– ▢2 tablespoons (30 g) grated Parmesan cheese– ▢2 egg– ▢½ teaspoon granulated garlic or garlic powder– ▢1 teaspoon kosher salt– ▢¼ teaspoon cayenne pepper, or ground black pepper– ▢2 large boneless, skinless chicken breasts, about 1½ pounds total, sliced into cutlet– ▢¼ cup extra virgin olive oilTo serve– ▢Hunk of Parmesan cheese, for shaving– ▢Handful of arugula or baby green– ▢½ lemon sliced into wedge
INGREDIENTS
Pre-heat the oven to 350.Place two shallow bowls or pie plates on your work surface. Stir together panko, parsley, and Parmesan in a plate.
INSTRUCTIONS
STEP 1
Crack eggs onto the other plate, add garlic powder, salt, and cayenne, and whisk until mixed.
STEP 2
Turn the chicken in the egg mixture to cover both sides. To keep your hands clean, use tongs or a fork to handle the chicken.
STEP 3
Turn the chicken over in the panko mixture to cover both sides. Gently press more crumbs onto bare places.
STEP 4
Cook the chicken immediately or cover and chill it for up to 4 hours in one layer on a sheet pan.
STEP 5
Heat a 12-inch nonstick skillet over medium-high heat until a drop of water sizzles and evaporates. Spread 2-3 teaspoons of olive oil.
STEP 6
Add chicken breasts and heat for 3 minutes until golden brown on one side. Flip the chicken with a spatula and cook for 2 more minutes.
STEP 7
Please fry two breasts at a time in two batches, adding olive oil as needed, if your pan is too small.
STEP 8
Place chicken on rimmed baking sheet. Bake 10 minutes in the preheated oven until chicken is done.
STEP 9
Place heated chicken on a dish. Add the greens and shave Parmesan with a vegetable peeler (or use extra grated cheese). Sprinkle lemon wedges on chicken and serve.