Extra Crispy Parmesan Crusted Chicken Cutlets
Chicken cutlets double dipped in parmesan breadcrumbs and shallow fried to crispy perfection.
Servings 4 people
Ingredients
- 2 large chicken breasts boneless, skinless.
- salt and pepper to taste
- 1 cup flour all purpose
- 4 eggs
- 2 cups panko breadcrumbs
- 1 tablespoon parsley flakes
- 1 cup parmesan cheese finely grated
- neutral oil for frying high smoke point oil such as avocado or peanut will work best
Instructions
- Slice each chicken breast in half so you end up with 4 thin cutlets total. Cover cutlets with plastic wrap and use a meat tenderizer or rolling pin to pound them into ¼ inch thick pieces.
- Generously season both sides of the cutlets with salt and pepper.
- Add flour to a wide, shallow bowl or plate. Whisk eggs in a separate shallow bowl. To a third shallow bowl, combine breadcrumbs, parsley flakes and parmesan cheese.
- Work with one cutlet at a time. Dip cutlets in the flour and make sure it is well coated. Next, drench cutlets in the eggs, shake off the excess, and coat both sides in the panko breadcrumbs mixture. Return the cutlet to the eggs and wet them again. Place them one last time in the breadcrumb mixture and make sure both sides are evenly coated.
- Optional step: Let the cutlets sit in the fridge for about 20 minutes. This will help the breadcrumb mixture stick while frying.
- Add oil to a thick-bottomed pot or skillet (about ¼ inch deep). Heat oil on medium-high. In small batches, add the breaded chicken and cook on each side until they're golden, crispy and have reached an internal temperature of 165°F (about 5 minutes per side).
- Place cooked chicken directly a plate lined with paper towel. Serve and enjoy!