Filetes de pollo crujientes y jugosos

Ingredientes

• 2 large boneless, skinless chicken breasts (about 1 lb / 450g total)
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt, divided (plus more for finishing)
• 1/2 teaspoon freshly ground black pepper, divided
• 1.5 cups neutral oil for frying (such as canola, vegetable, or avocado oil)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Preparación

1. 1

   Place a chicken breast on a cutting board. Holding your knife parallel to the board, carefully slice horizontally through the thickest part, stopping before you cut all the way through. Open it like a book to butterfly it. Repeat with the second breast.

2. 2

   Place one butterflied chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken to an even ¼-inch thickness. Repeat with the other breast. Season both sides of all four cutlets generously with salt and pepper.

3. 3

   Set up a three-stage breading station. In the first shallow dish, combine the flour with 1/2 tsp salt and 1/4 tsp pepper. In the second dish, whisk the eggs until smooth. In the third dish, combine the Panko breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, and the remaining 1/2 tsp salt and 1/4 tsp pepper.

4. 4

   Working one at a time, dredge a chicken cutlet in the seasoned flour, shaking off the excess. Next, dip it completely in the egg wash, letting the excess drip off. Finally, press the cutlet firmly into the Panko mixture, ensuring a thick, even coating on both sides. Place the breaded cutlet on a wire rack and repeat with the remaining chicken.

5. 5

   Pour about ½ inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until it shimmers (about 350°F / 175°C). Carefully place two cutlets in the pan, being sure not to overcrowd it.

6. 6

   Fry for 2-3 minutes per side, until deep golden brown and cooked through. Transfer the cooked cutlets to a wire rack to drain (this keeps them crispy).

7. 7

   Sprinkle the hot cutlets with a pinch of salt and fresh parsley. Repeat the frying process with the remaining two cutlets. Serve immediately with fresh lemon wedges for squeezing.