Breaded Chicken Cutlets

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Breaded Chicken Cutlets give you juicy pieces of chicken that are coated in a golden, crispy breading. Easy to make and ready in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

2 pounds chicken cutlets or 2 large chicken breast cut in half horizontally and evenly pounded to ¼" thickness
1 cup all purpose flour
1 tablespoon cornstarch
2 eggs beaten
1 ½ cups panko breadcrumbs
1/2 cup grated Parmesan cheese not shredded
2 teaspoons salt divided
1/2 teaspoon pepper
1 teaspoon dried Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
Oil for frying
Lemon slices and chopped fresh parsley for garnish

Season the chicken cutlets with 1 teaspoon salt and pepper.
Set up the dredging station: In a shallow bowl or plate combine the flour and cornstarch and set aside. In a second shallow bowl or plate place the beaten eggs, set aside. In a third bowl or plate combine the breadcrumbs, Parmesan and the remaining seasonings.
Fill a large cast iron or heavy skillet with ¼" of oil and heat oil over medium heat.
Cooking 2 cutlets at a time so as not to crowd the pan, dip the cutlet first in the flour mixture, shaking off any excess flour. Then dip the floured cutlet into the egg mixture, letting any excess drop off, and finally dredge the cutlet into the breadcrumbs mixture, pressing them in to firmly adhere the crumbs.
Fry in the hot skillet for 3-5 minutes per side until golden brown and cooked through to 165℉. Remove to a paper towel lined plate or a wire rack to drain off excess grease. Sprinkle with additional salt if desired. Repeat with remaining cutlets.
Top with fresh chopped parsley and thin lemon slices for garnish.

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