Crispy Parmesan Chicken Cutlets

Instructions

PREP THE CHICKEN BREASTS:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing around 1.4 pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.

With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets. Then either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch. Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

PREPARE THE BREADING STATION:

Grab three dishes. In the past, I've use pie plates shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I'm looking into swapping them with stainless. I've link the stainless ones I'm eyeing in the recipe printable.dish one: add unbleached all-purpose flour.dish two: beat eggs with water.dish three: combine panko, Italian breadcrumbs, Italian seasoning and garlic powder.

MAKE THE CHICKEN CUTLETS:

First pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.

Preheat your oven to its lowest temperature (mine is 170 or 76). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.

Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish. Next place the coated chicken cutlet into the parmesan breadcrumb mixture, flipping and pressing the crumb mixture into the chicken. Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

COOK THE CHICKEN CUTLETS:

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.Once the oil is hot, place 2 breaded cutlets into the oil at a time it should sizzle and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1½ minute mark so the outer edges are now in the middle, this helps for even cooking and browning. After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning). Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven. Repeat with the remaining cutlets.

Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that easy!

See blog post for serving suggestions and instructions for storing and for making in advance.

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