Crispy Parmesan Chicken Cutlets

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 20 oz boneless, skinless chicken breast
• 12 tbsp all-purpose flour
• 4 large egg, beaten
• 1⅓ cup panko breadcrumbs
• 8 tbsp grated Parmigiano-Reggiano
• 1 tsp garlic powder
• 12 tbsp vegetable oilfor frying
• Kosher salt, lemon wedges and parsleyto serve

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Pound the cutletsSlice 20 oz chicken breast horizontally into two thin pieces, then pound between parchment to an even 1/4 inch. Season with 1 tsp salt.
2. 02Step 2 — Set up the breadingLine up three shallow dishes: ¾ cup flour, 4 beaten egg, and 1⅓ cup panko mixed with ½ cup Parmigiano and 1 tsp garlic powder.
3. 03Step 3 — Bread themCoat each cutlet in flour, shake off the excess, dip in egg, then press firmly into the panko on both sides. Let them sit 5 minutes so the crust sets and stays on in the pan.
4. 04Step 4 — FryHeat ¾ cup oil in a skillet to 350°F — a crumb should sizzle at once. Fry the cutlets 2 minutes a side, until deep gold and 165°F at the center.
5. 05Step 5 — Drain and serveDrain on a wire rack, not paper towels, so the underside stays crisp. Salt right away and serve with lemon wedges and parsley.