Crispy Parmesan Chicken Cutlets

I did it! I cracked the code on frying chicken cutlets and having the breading stick to it. To be fair, the Internet helped. 

The key is prepping the chicken with the coating 30 minutes before you plan on frying. The chicken is at room temp and helps the coating stick. I'm sure there's an official name for it, but there it is. 

This is a good recipe. The cutlets needed more salt, or more parmesan that is salty. Regardless, it was delicious. Left overs tomorrow are going into a salad. 

Crispy Parmesan Chicken Cutlets

Recipe from Abrightmoment.com

Serves 4

• 1 1/2 lbs. Chicken Breasts, boneless and skinless, sliced in half lengthwise
• 1 cup Flour
• 1 tsp. EACH: Salt, Black Pepper, Garlic Powder, & Onion Powder
• 3 large Eggs, beaten
• 2 1/2 cups Panko Breadcrumbs
• 1/2 cup Grated Parmesan
• 1 tbsp. Fresh or Dried Oregano
• 1 tbsp. Fresh or Dried Thyme
• 2 cups Cooking Olive Oil

Slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).

Use a meat hammer to tenderize the chicken and pound to about 1/4" thick.

Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs, herbs, and grated parmesan.

Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.

Heat up the cooking olive oil in a large skillet over medium high heat to 350F.

Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.

Keep warm in the oven at 250F for up to 1 hour before serving.