When we want an extra crispy coating, we almost always go for panko.
The bread crumbs are so light and airy, not dry and crumbly. Here, we mix them with some Parmesan, lemon zest and a pinch of cayenne for extra flavor. They’re three simple ingredients that make a MAJOR impact overall. Though you technically could take the healthy approach and bake the breasts, we highly encourage frying them in a thin layer of oil. You’ll get more flavorful and crunchy golden bits that way.
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.
- 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
- Using a sharp knife, cut chicken breasts in half widthwise. 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” thick. Season chicken on both sides with salt and pepper.
- Place 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.
- Working one at a time dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
- In 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.
- Serve with lemon wedges.