Description
A comfort‑food classic: juicy chicken breasts cut into cutlets, coated in a crispy Parmesan‑Panko crust and finished in the oven—ready in 30 minutes.
Ingredients
- 2 large chicken breasts
- ½ teaspoon garlic powder
- Salt & pepper to taste
- ¼ cup flour
- 2 eggs
- ⅔ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ heaping teaspoon Italian seasoning
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 400 °F (200 °C) and position the rack in the top third.
- Cut each chicken breast lengthwise to make 4 thinner cutlets. Pat dry, then season both sides with garlic powder, salt, and pepper.
- Set up three bowls: one with flour; one with beaten eggs; one with panko breadcrumbs mixed with Parmesan and Italian seasoning.
- Heat 2 tablespoons olive oil in an oven‑proof skillet over medium heat.
- Dredge each chicken cutlet in flour (shake off excess), dip in egg, then coat in the breadcrumb mixture (press gently to adhere).
- Working in batches, fry two cutlets at a time for about 2–3 minutes per side until golden brown. Use tongs to flip, and transfer browned pieces to a plate. Add remaining tablespoon of oil for the second batch if needed.
- Remove skillet from heat, arrange all four cutlets in the pan, then transfer to the oven and bake for 5 minutes, or until the internal temperature reaches 165 °F (74 °C).
Notes
- Use panko breadcrumbs for extra crispiness; if using Italian‑seasoned panko, omit the added Italian seasoning.
- Pat chicken dry before dredging and shake off excess at every coating step for best adhesion.
- Do not overcrowd the skillet—cook in batches to maintain crispiness.
- Resist moving the chicken while frying; wait until it’s golden before flipping.
