Crispy, golden chicken cutlets—thin, tender breasts breaded with Italian-seasoned crumbs and Parmesan, then pan-fried and finished with lemon. Perfect for sandwiches, pasta nights, salads, or meal prep.
2largeboneless skinless chicken breasts, sliced in half to make 4 thin cutlets
salt and black pepper, to taste
1/2cupall-purpose flour
2largeeggs
1tablespoonmilk or water
1cupItalian-style breadcrumbs
1/2cupgrated Parmesan cheese
1teaspoongarlic powder
1teaspoondried oregano
1/4teaspoonblack pepper (additional for crumb mix)
1/4teaspoonkosher salt (for crumb mix)
1/2cuplight olive oil or neutral oil, for shallow frying (as needed)
lemon wedges, for serving
chopped fresh parsley, for garnish (optional)
Instructions
Place chicken cutlets between parchment or plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
Set up a dredging station with 3 shallow bowls: (1) flour; (2) beaten eggs mixed with milk or water; (3) breadcrumbs combined with Parmesan, garlic powder, dried oregano, a pinch of salt, and black pepper.
Dredge each cutlet in flour and shake off excess. Dip in the egg mixture, letting extra drip off. Press firmly into the breadcrumb mixture to coat on both sides.
Transfer breaded cutlets to a wire rack and let rest 10 minutes to help the coating adhere.
Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat until shimmering. A breadcrumb should sizzle on contact.
Fry cutlets in batches 3–4 minutes per side, until deep golden brown and cooked through (165°F internal). Do not crowd the pan.
Transfer to a clean rack or paper towels to drain. Sprinkle with a tiny pinch of salt while hot.
Serve immediately with lemon wedges and parsley, or hold on a wire rack in a 200°F oven until serving.