Ingredients
Equipment
Method
Step 1: Prepare the Chicken
- Begin by trimming any excess fat from your chicken breasts. Place each breast between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/2 inch thick. This ensures even cooking and tender cutlets.
Step 2: Set Up Your Breading Station
- In one shallow bowl, combine the flour, salt, black pepper, lemon zest, and garlic powder. In a second bowl, beat the eggs until smooth. In the third bowl, mix together the breadcrumbs and grated Parmesan cheese.
Step 3: Dredge the Chicken
- Coat each chicken cutlet in the seasoned flour mixture, shaking off any excess. Next, dip the cutlet into the beaten eggs, ensuring it’s fully coated. Finally, press the cutlet into the breadcrumb and Parmesan mixture, coating it evenly on all sides. Set aside on a plate.
Step 4: Fry to Golden Perfection
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken cutlets carefully, working in batches if needed to avoid overcrowding. Cook each cutlet for 3-4 minutes per side or until golden brown and cooked through. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
Step 5: Drain and Serve
- Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil. Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley for a pop of color and flavor.
Notes
- For extra fiber, use whole wheat flour and whole-grain breadcrumbs instead of all-purpose flour and regular breadcrumbs.
- To reduce fat, swap some or all of the olive oil with a non-stick cooking spray or bake the cutlets at 400°F for 20 minutes, flipping halfway.
- Ensure chicken is pounded to an even thickness for quick and uniform cooking.
- Use freshly grated Parmesan cheese and fresh lemon zest for the best flavor.
- Fry in batches to avoid overcrowding the pan and maintain crispiness.