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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. In a small bowl, mix the salt, garlic powder, onion powder, smoked paprika, black pepper, and lemon zest. Sprinkle this mixture evenly over both sides of the chicken.
- Prepare your breading station: Place the flour in one shallow bowl, whisk together the eggs and Dijon mustard in another shallow bowl, and mix the panko and Parmesan in a third bowl.
- Bread the chicken: Dredge each piece of chicken in flour, shake off the excess, dip in the egg mixture, allow extra to drip off, and press into the panko-Parmesan mixture until evenly coated. Place breaded cutlets on a wire rack over a baking sheet and let rest for 10–15 minutes.
- Heat enough oil in a large skillet over medium heat until it reaches about 350°F. Fry the chicken in batches for 3–4 minutes on each side until golden and cooked through. Transfer to a wire rack to drain excess oil.
- Sprinkle the fried chicken lightly with flaky sea salt. Serve hot with lemon wedges on the side.
Notes
Letting the breaded chicken rest helps the coating stick better and creates a crispier texture.
Frying in batches prevents overcrowding and ensures even cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 540
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 170mg