Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts
  • 1 cup flour (seasoned with ½ tsp salt and pepper)
  • 3 large eggs (beaten and seasoned with a pinch of salt)
  • 2 cups breadcrumbs ((Panko, Italian or fresh) )
  • 1 cup finely grated Parmesan cheese
  • 2 tsp dried herb mix
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 1 tsp salt

Instruction

  • Place boneless skinless chicken breasts on a cutting board.
  • Place your non-dominant hand on the chicken then carefully slice the chicken breast in half horizontally. This creates two even, thin chicken cutlets.
  • Set the chicken aside while you prepare the breading.
  • Set out three, deep and wide bowls (big enough to comfortably bread the chicken breasts).
  • In the first one, place the flour then season with salt and pepper.
  • Whisk the eggs into the second bowl and season with salt.
  • In the last bowl, combine the bread crumbs (you can use fresh, Italian or Panko bread crumbs) and add the grated Parmesan cheese and seasonings.
  • Coat the chicken cutlets first in the flour, then in the egg and finally in the seasoned breadcrumbs.
  • To create a thicker breading, you can repeat the egg and breadcrumb step, but you might need to prepare more breadcrumbs if you plan on doing that.
  • Preheat a large pan or skillet and add 1-2cm / ½-¾ inch of canola oil (or any neutral oil with a high-smoke point).
  • Carefully add 2-3 crusted chicken breasts at a time and cook for 2-3 minutes a side until the chicken is golden brown and cooked through.
  • Remove the chicken from the pan and allow to drain on paper towel before serving with lemon wedges and extra Parmesan (optional) and a sprinkling of fresh parsley.