Ultra-crispy panko and aged parmesan crusted chicken cutlets pan-fried golden, served with fresh lemon wedges and wild arugula salad.
Ingredients
4 chicken cutlets (pounded thin)
1 cup Japanese panko breadcrumbs
1/2 cup finely grated Parmigiano-Reggiano
2 large eggs (beaten with garlic powder)
1/2 cup all-purpose flour
Extra virgin olive oil & butter for pan frying
Lemon wedges
Instructions
Dredge cutlets in flour, dip in beaten egg, then press firmly into panko and Parmesan mixture.
Heat olive oil and butter in a large skillet over medium-high heat.
Fry cutlets for 3-4 minutes per side until deeply golden and shatteringly crisp.
Transfer to a wire rack; sprinkle immediately with sea salt.
Serve with fresh lemon wedges and greens.
[ ADVERTISEMENT ]
Reserved banner container designed to adhere strictly to Google Publisher Policies. Non-deceptive, non-intrusive, and positioned cleanly between natural content breaks.
🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Dredge cutlets in flour, dip in beaten egg, then press firmly into panko and Parmesan mixture.
Heat olive oil and butter in a large skillet over medium-high heat.
Fry cutlets for 3-4 minutes per side until deeply golden and shatteringly crisp.
Transfer to a wire rack; sprinkle immediately with sea salt.
