Crispy Parmesan Crusted Chicken (Home Chef Style)

Ingredients

Instructions

1. 1Butterfly the chickenSlice each chicken breast in half horizontally to make two thin cutlets, giving you eight total. Thin cutlets cook fast and evenly and give you more of that crispy crust per bite. Pat them dry and season both sides with salt and pepper.
2. 2Set up your breading stationLine up three shallow dishes. Put the flour in the first, the beaten eggs in the second, and the panko mixed with the grated parmesan, garlic powder, and Italian herbs in the third. This assembly line keeps one hand for wet and one for dry so your fingers do not turn into breaded mitts.
3. 3Bread the cutletsWorking one at a time, dredge each cutlet in the flour and shake off the excess, dip it fully in the egg, then press it firmly into the parmesan panko so the crumbs really stick. Set the breaded cutlets on a plate as you go.
4. 4Pan fry until goldenHeat the olive oil in a large skillet over medium high until it shimmers. Fry the cutlets in batches for about 3 to 4 minutes per side until deeply golden and cooked through to 165 degrees Fahrenheit. Do not crowd the pan or the crust will steam instead of crisp.
5. 5Drain and restMove the finished cutlets to a wire rack or a paper towel lined plate. A rack is better because it keeps the underside crisp instead of going soggy from trapped steam. Add a little more oil to the pan between batches if it runs dry.
6. 6Garnish and serveScatter the chopped fresh parsley over the top and serve with lemon wedges for squeezing. A squeeze of lemon cuts through the richness beautifully. This is great alongside a simple green salad or buttered pasta.