Crispy Breaded Chicken Breast Cutlets (Pan-Seared, No Pounding)
Thin-cut chicken breasts in a panko-Parmesan crust, pan-seared until golden and finished in the oven. Serve hot and shatteringly crisp — no deep-frying, ready in 30 minutes.
Ingredients
- 1½ cups (90 g) panko crumbs
- 2 tablespoons chopped parsley
- 2 tablespoons (30 g) grated Parmesan cheese
- 2 lightly beaten eggs
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper or ground black pepper
- 2 large boneless, skinless chicken breasts about 1½ pounds total, sliced into cutlets
- ¼ cup extra virgin olive oil
To serve
- Hunk of Parmesan cheese for shaving
- Handful of arugula or baby greens
- ½ lemon sliced into wedges
Instructions
- Preheat the oven to 375 degrees.
- Put two shallow bowls or pie plates on your work surface. Put 1½ cups panko crumbs, 2 tablespoons chopped parsleyand 2 tablespoons grated Parmesan cheesein one plate and stir to combine. To the other plate, add 2 lightly beaten eggs, 1 teaspoon granulated garlic or garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon cayenne pepper and whisk until blended.
- Dip the chicken cutlets into the egg mixture, turning to coat on both sides. Tip: To keep your hands clean, use a pair of tongs or a fork to handle the chicken.
- Transfer the chicken to the panko mixture, turning it over to coat both sides with the crumbs. Nudge and press additional crumbs onto any bare spots. Put them on in one layer on a sheet pan as you go. At this point, cook the chicken immediately, or cover them and refrigerate up to 4 hours ahead.
- Heat a large (preferably 12-inch) nonstick skillet over medium-high heat until a drop of water sizzles and immediately evaporates. Add a generous layer of olive oil (start with 2-3 tablespoons). Add the chicken breasts and cook until golden brown on one side, about 3 minutes. Gently turn the chicken over with a spatula and cook another 2 minutes. Note: If your pan isn't large enough to hold all the chicken without crowding, fry in two batches, two breasts at a time, adding more olive oil as needed.
- Transfer the chicken to a rimmed baking sheet. Place in the preheated oven and bake 10 minutes, until the chicken is cooked through.
- Place the hot chicken on a platter. Top with the arugula and shave some Parmesan over with a vegetable peeler (or just use more grated cheese). Squeeze the lemon wedges over the chicken and serve.
Video
Notes
- Keep the chicken cutlets warm in a low oven (175-200 degrees) up to an hour before serving.
- Use chicken tenders instead of cutlets (cook time and method is the same).
Nutrition
Calories: 468kcalCarbohydrates: 47gProtein: 18gFat: 23gSodium: 564mgFiber: 2gSugar: 0.1g
