Breaded Chicken Cutlets

Slice each chicken breast in half into two thinner cutlets. Pat all sides of the chicken dry.

Grab 3 shallow bowls for your breading station.

In the first bowl, whisk together the flour and a big pinch of salt and pepper.

To the second bowl, add the eggs, dijon, a few dashes of hot sauce and whisk until well combined.

In the third bowl, stir together the panko, parmesan, Italian seasoning, garlic powder, and another big pinch of salt and pepper.

Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere.

Heat a large nonstick skillet over medium heat. Add in the oil.

Once the oil is hot, add in the chicken, cooking in batches if needed. You want it to start sizzling right when you add the first piece of chicken. If your oil isn't hot enough, remove the chicken and wait. Cook on each side until golden brown and cooked through, about 4 minutes per side.

Transfer the chicken to a paper towel lined plate to absorb any excess oil. Serve with lemon wedges and a pinch of flaky salt.

Equipment Needed

Spice Level: