CRISPY PARMESAN CRUSTED CHICKEN | ready in 25 minutes!

Pound out the chicken cutlets to about a quarter inch thickness using a meat mallet or rolling pin, covering with plastic wrap.

Create a dredging station with a layer of all-purpose flour, a layer of lightly whisked eggs, and a layer of panko bread crumbs mixed with grated Parmigiano-Reggiano and Italian style seasoned bread crumbs, seasoning each layer with salt.

Take a chicken cutlet, dust it lightly in flour, then dip it in the egg, letting excess drip off.

Coat the cutlet in the panko parmesan mixture, using a dry hand to sprinkle and pat it on.

Repeat the breading process for all chicken cutlets, ensuring they are fully coated.

Preheat a pan and add olive oil, ensuring it gets warm and shimmery.

Gently place the breaded chicken cutlet in the pan, setting it down away from you to avoid splashes.

Pan fry the chicken for about 90 seconds to 2 minutes per side, shaking the pan occasionally for even cooking.

Flip the chicken cutlet when golden brown and cook the second side for another minute or two until golden brown.

Transfer the cooked cutlets to a baking sheet, preferably fitted with a rack, and sprinkle with Maldon finishing salt.

Slice the chicken cutlets into thick pieces for serving.

Optionally, garnish with fresh chives or parsley, grated Parmigiano-Reggiano, and a squeeze of lemon.

Serve alongside a simple arugula salad drizzled with extra virgin olive oil and topped with Parmesan shavings.

Equipment Needed

Spice Level: