Lemony Parmesan Chicken Cutlets for dinner tonight!
Way before the chicken nugget, chicken finger and spicy chicken sandwich were trending, the chicken cutlet was a culinary star and now, I am presenting the Lemony Parmesan Chicken Cutlet.
The chicken cutlet, created from simply slicing a boneless chicken breast in half, can be pounded flatter and will cook more evenly. I prefer a thinner cutlet for quicker cooking time, especially when I am pan-frying.
I usually cook Lemony Parmesan Crusted Chicken ahead of time. If you do this, you have the choice to served it warm or cold. You can also make a big batch for cook once, eat twice options. I like to serve with mashed potatoes and garlicky broccoli for one meal and top with a favorite tomato sauce and mozzarella cheese for another. I also like to use leftovers for lunch, think Lemony Parmesan Crusted Chicken Cutlets sliced over a Caesar Salad or on ciabatta bread with some arugula and an aioli spread… and yes, you can bake them, but honestly these chicken cutlets are best shallow-fried.
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Lemony Parmesan Crusted Chicken Cutlets
4 boneless, skinless chicken breasts, cut in half, pounded into 8 thin cutlets
½ cup milk
3 large eggs, lightly beaten
¾ cup all-purpose flour
1½ cups Panko Bread Crumbs (You can use already seasoned but I prefer to season my own with salt, pepper, garlic powder, dried basil, dried parsley and a bit of paprika)
½ cup Parmesan, grated
Zest of 1 lemon
I start by setting up an assembly line with three pie plates. The first one with flour that has been seasoned with salt & pepper. The second with the egg and milk mixture. The third one with the seasoned breadcrumbs that have been mixed with the lemon zest and the Parmesan.
In a large heavy bottomed pan, just heat up approximately ½ inch of oil.
Begin by, patting dry the cutlets. Dip first in flour, then egg wash, then breadcrumbs. Place cutlets in hot pan and cook flipping once, until the breading is golden brown and the chicken is cooked. Approximately 2-3 minutes per side. (You may have to do in batches because you don’t want to overcrowd pan.)
Transfer cooked chicken to a paper towel lined plate and sprinkle with a bit of salt while still hot.
Serve warm or cold.
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