These chicken cutlets are pounded thin, coated with Parmesan-garlic panko, and cooked in a skillet until crisp and golden. Chilling the chicken briefly makes it easier to slice evenly.
Ingredients
- 2 large chicken breasts
- 1¼ cups panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 egg
- Salt and pepper, to taste
- ⅓ cup vegetable oil
Instructions
- Place the chicken breasts in the freezer for about 20 minutes.
- Cut each breast in half horizontally and pound each piece to ¼-inch thickness.
- Combine the panko, Parmesan, and garlic powder in a shallow dish.
- Whisk the egg in a separate shallow bowl.
- Season the chicken with salt and pepper. Dip each piece in the egg, then press it into the crumb mixture to coat.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken gently and cook for 2–3 minutes per side, until golden brown and 165°F (74°C) in the center.
Preparation Notes
Keep the cutlets close to the same thickness so they cook at a similar rate. Work in batches if needed rather than crowding the skillet.
