Description
Crispy, restaurant-quality chicken cutlets with a golden garlic-parmesan crust, perfectly juicy inside. A quick, easy Italian-American classic for weeknight dinners or entertaining.
Ingredients
4 (6 oz each) boneless chicken breasts
1 cup freshly grated Parmigiano-Reggiano cheese
1.5 cups panko breadcrumbs
4 cloves minced fresh garlic
6 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Thick chicken breasts: Pound to 1/4-inch thickness between plastic wrap
In a bowl, mix panko breadcrumbs, Parmesan, minced garlic, salt, and pepper
Coat each chicken cutlet in the breadcrumb mixture, pressing firmly to adhere
Heat butter in a large skillet over medium-high heat (avoid overcrowding the pan)
Cook cutlets 2-3 minutes per side until golden brown and internal temperature reaches 165°F
Rest on wire rack 5 minutes before serving
Notes
For extra crispiness, refrigerate coated cutlets 10 minutes before frying
Use a meat thermometer to ensure doneness without overcooking
Letting butter brown slightly in the pan enhances flavor
If using regular breadcrumbs, mix with 1/2 tsp Italian seasoning for extra flavor
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg