Ingredients
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 large eggs, beaten
1 c. all-purpose flour
2 1/4 c. panko
3/4 c. freshly grated Parmesan
2 tsp. lemon zest
1/2 tsp. cayenne pepper
Vegetable oil
Lemon wedges, for serving
Preparation
Step 1Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper. Step 2Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. Step 3Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. Step 4In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. Step 5Serve with lemon wedges.
You can eat these cutlets on their own, like we do often, and be extremely happy. But it would be remiss of us not to to tell you that they taste damn good in a sandwich (with some melty mozz and sliced pepperoncini), or in a salad—be it simple spinach or loaded Cobb. For more easy dinner ideas, check out all of our skillet chicken recipes. And when you try this recipe (which is bound to be soon enough!), please tell us how you like it below. We love to hear from you.
