Farma Johnny Chicken Cutlet Recipe

Prepare and flatten breasts

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Use a meat mallet or heavy skillet to gently pound to an even thickness of about 1/4 to 1/2 inch. This ensures even cooking and tender cutlets.

Season both sides of the flattened breasts evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Drizzle 2 tablespoons lemon juice and 1 tablespoon olive oil over the breasts and rub to coat. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) while you prepare the breading stations.

Set up dredging stations

Arrange three shallow wide bowls or plates. Put 1 cup all-purpose flour in the first. In the second, whisk together 2 large eggs and 1/4 cup whole milk until smooth. In the third, combine 1 cup panko (or fine dry breadcrumbs), 1/2 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/2 tsp freshly ground black pepper; mix thoroughly.

Working with one breast at a time, coat in flour, shaking off excess; dip into the egg mixture, allowing excess to drip off; then press into the breadcrumb mixture until fully coated. Place breaded cutlets on a wire rack set over a baking sheet. Repeat with remaining cutlets. For extra-crispy results, let the breaded cutlets rest on the rack for 10–15 minutes to allow coating to adhere.

Heat pan

In a large skillet (10–12 inches), add 1/2 cup vegetable oil and heat over medium-high heat until shimmering and a small breadcrumb sizzles immediately (about 350°F if using a thermometer). Reduce heat to medium to maintain a steady sizzle without burning.

Add 1 tablespoon unsalted butter to the oil and swirl to melt. Carefully place 2 breaded cutlets (do not overcrowd) into the skillet. Fry 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. If cutlets are thicker (over 1/2 inch), cook 4–5 minutes per side and adjust as needed.

As each pair finishes, transfer cutlets to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Add remaining 1 tablespoon butter to the pan between batches if needed and repeat frying for remaining cutlets.

Once all cutlets are cooked, briefly (30 seconds) spoon any hot butter/oil from the pan over each cutlet to gloss the surface, then sprinkle with 2 tablespoons chopped fresh parsley and season with a pinch of salt if needed. Serve immediately with lemon wedges on the side for squeezing over the cutlets.