Ingredients
Method
- Prep the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the thickest part until the entire piece is an even ½-inch thickness. Season both sides generously with salt and pepper. Pat them completely dry with paper towels; this step is crucial for breading adhesion.
- Set up stations: Arrange three shallow dishes in a row. Place the flour in the first dish, seasoned with a pinch of salt. In the second dish, whisk the eggs and water (or milk) until smooth. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and paprika; mix well with your fingers to ensure even distribution.
- Bread the cutlets: Dredge each chicken piece in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated. Finally, press it firmly into the breadcrumb mixture, flipping once to coat both sides. Press down gently with your hand to help the crumbs adhere. Place finished cutlets on a wire rack or plate lined with parchment paper.
- Cook: Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add two cutlets to the pan (work in batches if necessary). Cook for 3-4 minutes per side, without moving them, until deep golden brown and crispy.
- Check doneness: Remove from heat and check the internal temperature with an instant-read thermometer. The chicken is done when it reaches 165°F (74°C) at the thickest part. Transfer to a clean plate or wire rack to rest for 2 minutes before serving. Serve immediately while hot and crispy.
Nutrition
Notes
I keep this recipe on rotation because it feels special but takes less time than ordering takeout. The key is pounding them thin so they cook fast and crisp up evenly. Serve with lemon wedges to cut through the richness, and you have a meal that satisfies cravings instantly.