Crispy Italian Breaded Chicken Cutlets by Coley Cooks

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups Panko breadcrumbs
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1 tablespoon water
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• to taste salt and freshly ground black pepper
• for frying olive oil

Instructions

1. Prepare the breading station: In a shallow bowl, combine Panko breadcrumbs, 3/4 cup grated Parmesan, garlic powder, parsley, Italian seasoning, salt, and pepper. Mix well. In a second shallow bowl, whisk together eggs, 1/2 cup Parmesan, salt, pepper, and 1 tablespoon water. In a third shallow bowl, season flour with salt and pepper.
2. Prepare the chicken: If using whole breasts, slice them horizontally into thirds. Place one slice between plastic wrap and pound to about 1/2 inch thickness. Season both sides of each chicken cutlet generously with salt and pepper. You can season them faster by seasoning one side, stacking, and repeating.
3. Bread the chicken: Set up your station with chicken, then flour, then egg wash, then breadcrumbs. Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press cutlets into breadcrumbs, ensuring full coverage, and place on a clean plate.
4. Rest the cutlets: Let the breaded chicken rest for at least 30 minutes at room temperature or in the refrigerator to help the breading adhere well before frying.
5. Fry the cutlets: Heat 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering. Carefully place 1-3 cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
6. Drain and serve: Remove the cooked cutlets to a wire rack set over a baking sheet. Repeat with remaining cutlets, adding more oil as needed. Serve immediately, or keep warm in a 250°F oven for up to an hour.