Parmesan Chicken Cutlets

Crispy, cheesy, and irresistibly golden, this recipe for chicken parmesan cutlets is about to become your most-requested dinner. Think: a shatteringly crisp layer of panko packed with nutty, salty parmesan and savory Italian herbs, giving way to chicken so impossibly juicy it practically melts in your mouth. Best yet, it's made with simple pantry staples and just 35 minutes.

📝 Ingredients

• 2 whole Boneless Skinless Chicken Breasts (– about 1 pound total (substitute: 6 chicken cutlets; skip step 1))
• As Needed Kosher Salt and Ground Black Pepper
• 3/4 Cup All Purpose Flour
• 3 Large Eggs
• 1 Cup Freshly Grated Parmesan Cheese (- DIVIDED (about 4.5 ounces))
• 1 Cup Panko Breadcrumbs
• 1/2 Cup Italian Seasoned Breadcrumbs
• 1 teaspoon EACH: Dried Oregano and Italian Seasoning
• 10-12 TBS Vegetable Oil (– DIVIDED & AS NEEDED)
• Optional for Serving: Marinara Sauce

👨‍🍳 Instructions

1. 1Cut Chicken into Cutlets: Place the chicken breasts on a clean work surface. Working with one chicken breast at a time, use a sharp knife to half the chicken crosswise to separate the tail end from the top half. Put the thin tail end aside and use the knife to cut and butterfly the thick side of the chicken breast in half, horizontally, to make 3 chicken cutlets from one chicken breast. Repeat the cutting process with the other chicken breast to make a total of 6 cutlets.
2. 2Pound and Season Cutlets: Pound and Season Chicken Cutlets: Arrange the chicken breasts in a single, evenly spaced on your cutting board and cover the chicken with a large piece of plastic wrap. Working with one cutlet at a time, use a meat mallet or rolling pin to lightly pound out all the chicken cutlets to a uniform ¼-inch thickness. Season both sides of the cutlets lightly with kosher salt and ground black pepper. Then, set the chicken cutlets aside.
3. 3Prepare Breading Station: Prepare Dredging Station: Grab 3 shallow bowls or pie plates to set up your dredging station.a. In the first bowl, add all the flour and season with a ½ teaspoon of salt and ¼ teaspoon black pepper. Then, whisk to combine.b. In the second bowl, add the eggs, season with a pinch of salt and pepper, then use a whisk to beat the eggs together.c. In the last bowl, add ¾ cup of the grated parmesan, both breadcrumbs, oregano, and Italian seasoning. Use a fork or whisk to thoroughly combine the ingredients.d. Set a piece of parchment paper on a rimmed baking sheet and set aside.
4. 4Coat Chicken with Parmesan and Panko: Bread and Crust Chicken Cutlets: Working with one cutlet at a time, use your right hand to pick up the chicken cutlet and add it to the bowl of flour. Switch to your left hand and add it to dredge the chicken in the flour to evenly coat the chicken. Switch hands again and use your right hand to pick up the chicken cutlet and shake off any excess flour. Then, add the cutlet to the bowl with the eggs. Using your left hand, turn the chicken over in the eggs until evenly coated in the eggs. Still using your left hand, add the cutlet to the bowl with the seasoned breadcrumbs. Using your right hand, grab a handful of breadcrumbs and scatter them on top of the cutlet. Then, using your right hand still, press the breadcrumbs into the chicken before turning the chicken over several times and pressing the chicken into the breadcrumbs to evenly coat. Transfer the breaded chicken cutlet to the parchment lined baking sheet before repeating the process with the remaining 3 cutlets. Before proceeding to cooking the parmesan cutlets, set a wire rack onto a baking sheet and cover half the rack with a layer of paper towels. (Why? After pan frying the cutlets, you'll blot excess grease with the paper towel and then place the chicken onto the wire rack.)
5. 5Pan Fry Parmesan Chicken Cutlets: Cook Parmesan Chicken Cutlets: Heat 1/3 cup of oil in a 12-inch cast-iron or non-stick skillet over medium to medium-high heat. Once the oil is hot (350 degrees F on an instant read thermometer if you have one), give the pan a swirl to evenly coat the bottom of the skillet in the oil. Then, working with 2 parmesan chicken cutlets at a time, carefully add them to the hot oil in the skillet. Cook the cutlets for 2 to 3 minutes, until the bottom side is golden brown. Using tongs, carefully flip the chicken and cook for 2-3 minutes longer, or until the chicken is golden brown all over and cooked throughout. Using tongs, carefully transfer the crispy parmesan chicken to the paper-towel-lined baking sheet and blot excess oil from the crispy cutlet before transferring it to the wire rack, make sure you arrange the cutlets in a single layer. Lightly season with salt and pepper. REPEAT the pan frying process: Add 2-3 tablespoons of oil to the same pan and repeat the cooking process two more times with the remaining four cutlets.
6. 6Serve Crispy Parmesan Chicken: Garnish and Serve: Sprinkle the fresh herbs, remaining parmesan cheese, and crushed red pepper flakes, if using, all over the pan-fried chicken cutlets. Serve with marinara and lemon wedges on the side, if using. Enjoy immediately, while still warm and perfectly crispy.