When we wish AN extra-crispy coating, we have a tendency to nearly always choose panko. The bread crumbs square measure thus lightweight and ethereal, not dry and breakable. Here, we have a tendency to combine them with some cheese, lemon zest, and a pinch of cayenne for further flavor. they are 3 straightforward ingredients that build a significant impact overall. tho’ you technically might take the healthy approach and bake the breasts, we have a tendency to extremely encourage cookery them during a skinny layer of oil. you will get a lot of tasteful and crisp golden bits that method.
You can eat these cutlets on their own like we have a tendency to do usually, and be very happy. however it’d be negligent folks to not tell you that they style damn smart during a sandwich (with some melty mozz and sliced pepperoncini), or during a salad—be it straightforward spinach or loaded Cobb.
For easier dinner concepts, look at all of our pan chicken recipes. And after you do this direction (which is absolute to be short
enough!), please tell North American country however you prefer it below. we have a tendency to like to hear from you.
Freshly ground black pepper
Lemon wedges, for serving
- Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼” thickness. Season chicken on both sides with salt and pepper.
- Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.
- Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
- In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
- Serve with lemon wedges.