Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless, skinless)
  • 3/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt (or to taste)
  • 3/4 teaspoon pepper (or to taste)
  • 2 large eggs
  • 1 tablespoon dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1 lemon (cut into wedges, for serving)

Instruction

  • Prep the Chicken: With your knife parallel to the cutting board and one hand firm on top of a chicken breast, carefully slice it in half. Repeat with the other breast.
  • Pound the Chicken: Place a chicken cutlet between 2 sheets of plastic wrap and gently pound until its about 1/4" thick. Repeat with the remaining chicken.
  • Make the Dredges: Grab 3 shallow plates or bowls. In the first, mix the flour with the garlic powder and 1/4 tsp each salt and pepper. Whisk the eggs with the dijon mustard and 1/4 tsp each salt and pepper in the second bowl. Finally, mix the breadcrumbs, parmesan, and remaining salt and pepper in the third bowl.
  • Coat the Cutlets: Grab a chicken cutlet and dredge it in flour to coat fully, then the egg mixture, then the breadcrumb mixture. Set it aside on a plate and repeat with the remaining cutlets.
  • Cook: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the cutlets. If you can't fit them all, do this in batches. Cook for 3-4 minutes per side or until golden brown.
  • Serve: Serve the cutlets with fresh lemon wedges for squeezing.