Ingredients

For the Chicken

2 large boneless, skinless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon Italian seasoning

½ teaspoon dried parsley

1 tablespoon lemon juice

1 tablespoon olive oil

For the Coating

½ cup all-purpose flour

2 large eggs

1 tablespoon milk or water

1 cup seasoned breadcrumbs

½ cup panko breadcrumbs

¼ cup grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon black pepper

¼ teaspoon salt

For Cooking

2–3 tablespoons olive oil, for pan-frying

Lemon wedges, for serving

Fresh parsley, optional

Instructions

1. Prepare the Chicken

Place each chicken breast on a sturdy cutting board. Carefully slice each breast horizontally through the middle to create thinner pieces.

You should end up with approximately 4 thin chicken cutlets.

Place the chicken between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until each piece is about ¼ inch thick.

Try to make the thickness as even as possible. This is important because thin, evenly sized cutlets cook quickly and evenly.

2. Season the Chicken

Place the chicken cutlets on a plate.

Season both sides with salt, black pepper, garlic powder, paprika, onion powder, Italian seasoning, dried parsley, lemon juice, and olive oil.

Rub the seasonings gently into the chicken so every piece is well coated.

For the best flavor, let the chicken rest for 10–15 minutes before breading.

3. Prepare the Breading Station

Set out three shallow bowls.

In the first bowl, add the flour.

In the second bowl, whisk together the eggs and milk until smooth.

In the third bowl, combine the breadcrumbs, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.

Mix thoroughly.

The combination of regular breadcrumbs and panko gives the chicken a particularly crispy coating, while Parmesan adds extra flavor.

4. Coat the Chicken

Take one chicken cutlet and lightly coat it in flour.

Shake off any excess flour.

Dip it into the egg mixture, making sure both sides are covered.

Allow excess egg to drip back into the bowl.

Finally, place the chicken into the breadcrumb mixture.

Press the breadcrumbs firmly onto both sides of the chicken. This helps create a thick, crunchy coating.

Repeat with the remaining chicken cutlets.

For an extra-crispy crust, you can gently press the chicken into the breadcrumbs several times rather than simply turning it over.

5. Heat the Pan

Place a large skillet over medium heat.

Add 2–3 tablespoons of olive oil.

Allow the oil to heat for about 1–2 minutes.

To test whether it is ready, drop a tiny amount of breadcrumbs into the oil. If they sizzle immediately, the pan is ready.

Avoid making the oil excessively hot. If the coating browns too quickly, the outside may burn before the chicken is fully cooked.

6. Cook the Chicken Cutlets

Carefully place the breaded chicken into the hot skillet.

Do not overcrowd the pan. Cook in batches if necessary.

Cook for approximately 3–4 minutes on the first side, or until golden brown and crispy.

Carefully flip the chicken and cook for another 3–4 minutes.

The exact cooking time depends on the thickness of the chicken.

The chicken should reach an internal temperature of 165°F (74°C).

Once cooked, transfer the cutlets to a wire rack or paper towel-lined plate.

Allow them to rest for a few minutes before serving.