Crispy Parmesan Chicken Cutlets

Ingredients

• 1.5 pounds boneless skinless chicken breasts (2 large breasts)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Zest of 1 fresh lemon
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1/3 cup neutral cooking oil (avocado, canola, or vegetable oil)
• 2 tablespoons unsalted butter
• Fresh lemon wedges and baby arugula, for serving

• 700g skinless chicken breast fillets
• 65g plain flour
• 2 large eggs, beaten with 15ml water
• 60g panko breadcrumbs
• 50g freshly grated Parmigiano-Reggiano
• 3g garlic powder
• 3g onion powder
• Zest of 1 unwaxed lemon
• 9g kosher salt, divided
• 2g cracked black pepper
• 80ml neutral cooking oil
• 30g unsalted butter
• Lemon wedges and rocket leaves, for serving

Instructions

1. Slice and Pound the Cutlets

   Halve each chicken breast horizontally into two thin cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or heavy rolling pin to an even 1/4-inch thickness. Season both sides with 1 teaspoon salt and pepper.

   Visual Cue Cutlets should be flat, uniform in thickness, and roughly palm-sized.

2. Set Up the Breading Station

   Arrange three shallow dishes in a row. Dish 1: flour whisked with 1/2 teaspoon salt. Dish 2: eggs beaten with water. Dish 3: panko, grated parmesan, garlic powder, onion powder, and lemon zest tossed together.

   Visual Cue Clean workflow prevents cross-contamination and breading clumps.

3. Dredge, Dip, and Coat

   Dredge each cutlet in flour, shaking off excess. Dip completely into the beaten egg, allowing drips to fall back. Press firmly into the panko-parmesan mixture on both sides so crumbs adhere tightly.

   Texture Cue Every square inch should be covered with dry, textured panko.

4. Heat the Skillet

   Heat oil and butter in a large 12-inch heavy-bottomed skillet over medium heat until the fat shimmers and a breadcrumb dropped in sizzles immediately (around 350°F / 175°C).

   Visual Cue Shimmering oil without smoke; butter foams and subsides.

5. Fry in Batches

   Lay two cutlets carefully into the hot oil away from you. Fry for 3 to 4 minutes without moving until deeply golden brown underneath. Flip and fry for another 2 to 3 minutes until crisp and cooked through to 165°F (74°C).

   Visual Cue Audible sizzle and rich golden-amber crust.

6. Drain on Wire Rack

   Transfer fried cutlets to a wire cooling rack set over a baking sheet (do not place directly on paper towels, which creates steam). Sprinkle immediately with flaky sea salt. Repeat with remaining cutlets.

   Texture Cue Crust remains crisp and dry; does not turn soggy.