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Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (2 large breasts)
- ⅓ cup all-purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 2 large eggs
- 1 ½ cups panko crumbs
- 4 tablespoons olive oil or cooking oil
- flake salt
- lemon wedges, for serving
Instructions
- Slice through the chicken breasts to create two thinner pieces, then pound them to about 1/4 inch thick. Cut each piece in half, resulting in 8 cutlets.
- In a plate, mix 1/3 cup flour, 1 ½ teaspoons salt, 1 teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon pepper. In a separate bowl, whisk 2 eggs. In another plate, place 1 ½ cups panko crumbs. Dip each chicken cutlet in flour, then egg, and finally panko crumbs. Set aside.
- Heat 4 tablespoons of oil in a large cast iron or non-stick pan over medium heat. Once hot, add 4 cutlets to the pan and cook for 5 minutes on each side until the internal temperature reaches 165°F and the outside is crispy and golden. Remove and place on a paper towel-lined plate, sprinkling immediately with flake salt.
- Squeeze lemon juice over the chicken before serving.
Notes
Ensure the oil is hot before adding the cutlets for a crispy texture.
You can serve with an array of sides like salad or potatoes for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 180mg