Go Back
Golden brown crispy lemon parmesan chicken cutlets on a plate with lemon wedges

Crispy Lemon Parmesan Chicken Cutlets

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/4 inch thickness
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 fresh lemon , cut into wedges
  • 2 tablespoons fresh parsley, finely chopped

Method
 

  1. Set up a dredging station with three shallow bowls: flour in the first; beaten eggs in the second; and a mixture of Panko, Parmesan, oregano, salt, and pepper in the third.
  2. Dredge each chicken cutlet in the flour, shaking off any excess.
  3. Submerge the floured chicken into the egg wash, allowing any excess to drip off.
  4. Press the chicken firmly into the Panko-Parmesan mixture on both sides until evenly coated.
  5. In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted and foaming.
  6. Working in batches, place the cutlets in the skillet and fry for 3 to 4 minutes per side until the breading is golden brown and the internal temperature reaches 165°F (74°C).
  7. Transfer the cutlets to a wire rack or paper-towel-lined plate to drain briefly.
  8. Serve immediately garnished with fresh parsley and lemon wedges for squeezing over the top.