Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (100g) panko breadcrumbs (Japanese breadcrumbs)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) olive oil (or vegetable oil)
  • Lemon wedges
  • Fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Pound to approximately 1/4 inch thickness. Season with salt and pepper.
  2. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs mixed with Parmesan cheese, Italian seasoning, and garlic powder in the third.
  3. Dredge each chicken cutlet in flour, shaking off excess. Dip in egg, allowing excess to drip off. Press into panko mixture, ensuring it's fully coated on both sides.
  4. Place breaded chicken on a plate and chill in the refrigerator for at least 10 minutes, up to 30 minutes. This helps the breading adhere better.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Carefully place chicken cutlets in the hot oil (do not overcrowd). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  7. Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and fresh parsley, if desired.