Chicken Cutlet Recipe

For the Chicken Cutlets

1. 1

   Prepare the chicken

   If breasts are thick, cut each breast horizontally to make 2 thinner pieces or butterfly and then pound between plastic wrap to an even 1/4-inch thickness. Pat pieces dry with paper towels.

2. 2

   Season the meat

   Lightly season both sides of the flattened chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

3. 3

   Set up breading station

   Place the flour in a shallow dish. In a second shallow bowl, whisk together 2 whole eggs and 2 tbsp milk until combined. In a third shallow dish, mix 1 cup breadcrumbs with 2 tbsp grated Parmesan (if using) and 1/2 tsp dried Italian seasoning.

4. 4

   Bread the cutlets

   Working one at a time: dredge a chicken piece in flour, shaking off excess; dip into the egg mixture, letting excess drip off; then press into the breadcrumb mixture until well coated. Set breaded cutlets on a plate and repeat with remaining pieces.

5. 5

   Cook the cutlets

   Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams and oil shimmers. Add cutlets in a single layer (do not overcrowd; cook in batches if necessary). Fry 3–4 minutes per side, until crust is golden-brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning.

6. 6

   Keep warm

   Transfer cooked cutlets to a wire rack set over a baking sheet or a plate lined with paper towels and tent loosely with foil to keep warm while you finish remaining cutlets.

7. 7

   Finish and serve

   If desired, squeeze lemon wedges over the cutlets and sprinkle with chopped parsley. Serve immediately.