They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich–the options are endless!

Quick Info

⏱️ 26 min • 🍽️ 4 servings • ⭐ 95%

Nutrition

610 cal • 47g protein • 45g carbs • 25g fat

Tags

[North American] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1½ cups panko bread crumbs
• 1 cup finely grated Parmesan cheese
• ¼ cup vegetable oil
• ¼ cup finely chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions Preview

1. On a cutting board, slice the chicken brea…
2. In a shallow bowl, whisk together the flou…
3. Coat the chicken in the flour, shaking off…

…and 3 more steps

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