Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil or vegetable oil for frying
- Lemon wedges for serving (optional)
If you’re looking to mix things up, you can substitute the Parmesan with Pecorino Romano for a sharper flavor, or add a pinch of paprika for a smoky kick.
Instructions
- Start by pounding the chicken breasts to an even thickness, about 1/2 inch, to ensure they cook evenly. This is a step my abuela always emphasized for perfect texture.
- Set up your breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper.
- Dredge each chicken breast in flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture until well coated.
- In a large skillet, heat the oil over medium-high heat. Once hot, add the chicken cutlets, cooking for 3-4 minutes on each side or until golden brown and cooked through. Remember, patience is key here — let them cook undisturbed to achieve that perfect crust.
- Transfer the cooked cutlets to a plate lined with paper towels to drain off any excess oil. Serve with lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International