Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon lemon zest
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon dijon mustard
- 1 cup panko breadcrumbs
- 2/3 cup finely grated parmesan
- 1/2–3/4 cup neutral oil (grapeseed, avocado, or vegetable) for shallow frying
- Flaky sea salt and lemon wedges for serving
Instructions
- Pat the chicken cutlets dry with paper towels. Mix salt, garlic powder, onion powder, smoked paprika, black pepper, and lemon zest in a bowl and sprinkle on both sides of the chicken.
- Put the flour in a shallow bowl. In a second bowl, whisk the eggs and Dijon mustard until smooth. In a third bowl, combine panko and Parmesan.
- Dredge each chicken piece in flour, shake off excess, dip in the egg mixture, letting the extra drip off, and then press into the panko-Parmesan mixture until fully coated. Place on a wire rack set over a baking sheet and let rest for 10-15 minutes.
- Heat enough oil in a large skillet over medium heat until it reaches 350°F. It should shimmer, and breadcrumbs should sizzle when added. Fry the chicken in batches for 3-4 minutes per side until golden and cooked through.
- Transfer cooked cutlets back to the wire rack to drain, sprinkle lightly with flaky sea salt, and serve immediately with lemon wedges.
Notes
Letting the breaded cutlets rest before frying creates a crunchier crust.
Use a thermometer to ensure the oil is at the right temperature for frying.
Nutrition
- Serving Size: 1 cutlet
- Calories: 465
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.