Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about 4 breasts
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • 1 tablespoon (15ml) olive oil
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ cups (150g) panko breadcrumbs (Japanese breadcrumbs)
  • ¼ cup (30g) grated Parmesan cheese (optional)
  • 1 teaspoon (5g) dried Italian herbs (oregano, basil, thyme)
  • ½ teaspoon (2.5g) garlic powder
  • ¼ teaspoon (1.25g) paprika
  • ¼ cup (60ml) vegetable oil, for pan-frying

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet until about ¼ inch (6mm) thick. Season both sides with salt and pepper and drizzle with olive oil.
  2. Place flour in the first shallow dish, beaten eggs in the second, and combine panko breadcrumbs, Parmesan (if using), Italian herbs, garlic powder, and paprika in the third.
  3. Dredge each cutlet in the flour, shaking off excess. Dip in the beaten eggs, allowing excess to drip off. Then, press firmly into the breadcrumb mixture, ensuring an even coating on both sides.
  4. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded cutlets in the skillet, being careful not to overcrowd the pan.
  5. Cook for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the cutlets from the skillet and place them on a wire rack or paper towels to drain excess oil. Serve immediately.