The Kitchn: These crispy Parmesan chicken cutlets are ready in 30 minutes
Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. And what's not to love about thinly pounded chicken breasts breaded in a savory panko and Parmesan mixture, then pan-fried until golden-brown? They're also impossibly easy. Made with just a handful of pantry ingredients, this dinner winner comes together in less than 30 minutes, and only uses one pan.
Serve with just about anything you have on hand, whether that's pasta or dressed salad greens. You could even pile it into a toasted bun for a homemade crispy chicken sandwich.
Mastering the breading technique
Achieving perfectly crisp chicken cutlets is all about the breading technique, specifically this classic three-step breading technique that glues the breadcrumbs onto the chicken, creating a secure and super-crispy coating.
Set up your breading station in its entirety before you begin. This means readying three shallow bowls: one with flour, one with beaten eggs, and one with a panko and Parmesan mixture. Working with one piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. To minimize mess, reserve one hand as the "wet" hand (the one that goes into the egg mixture), and one as the "dry" hand (the one that dredges the chicken in the flour and breadcrumb mixture).
If you follow this three-step method, you'll end up with perfectly breaded, evenly coated chicken.
One-Pan Crispy Parmesan Chicken Cutlets
Serves 2 to 4
1 medium lemon
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