Breaded chicken cutlets

The best breaded chicken cutlets recipe with grated Parmesan cheese, lemon zest, and parsley.

📝 Ingredients

• 1 lb (450g) chicken breast (2 medium/large chicken breasts or 4 large / 6 small chicken cutlets)
• 1/4 cup flour (1 oz/30g)
• 2 eggs
• 1/2 cup breadcrumbs (2oz/55g)
• 1/2 cup grated Parmesan cheese (1.6oz/45g, optional)
• 1 heaped teaspoon grated lemon zest (optional)
• 2 tablespoons chopped parsley (optional)
• salt and pepper (to taste)
• 6 tablespoons frying oil

👨‍🍳 Instructions

1. 1Prepare the chicken cutlets: Cut the chicken breast in half horizontally. Place a thick ziplock bag on top and pound the thickest part of each cutlet. The cutlets should be of even thickness, about 1/4-1/3 inch (1/2-3/4 cm).
2. 2Prepare the breading: Add the flour to the first shallow plate. In the second, deep plate beat the eggs with grated lemon zest and chopped parsley. Add the breadcrumbs and grated Parmesan to the third shallow plate (stir them together).
3. 3Bread the chicken: Pat the chicken fillets dry with paper towels. Season with salt and pepper on both sides. Dredge in flour on both sides (shake with the cutlets allowing excess flour to fall off), then dip in the egg mixture (allow the excess egg to drip back into the bowl), then coat in the breadcrumb-Parmesan mixture until coated on all sides. Place on a clean plate.
4. 4Fry the cutlets: Add the oil into a large frying pan, warm up until well heated, over medium-high or high heat. When the oil is hot cook the cutlets on both sides until golden in color and cooked through in the middle.
5. 5Enjoy!