Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
🧂 Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1½ cups panko breadcrumbs (or plain breadcrumbs)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
- Vegetable oil or olive oil, for frying
- Lemon wedges, for serving
🧄 For the Arugula Salad (optional but classic)
- 3 cups baby arugula
- ½ cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Shaved Parmesan, for garnish
👩🍳 Instructions
- Prep the Chicken:
- Slice each chicken breast horizontally to create 2 thinner cutlets (you’ll have 4 pieces total).
- Place between sheets of plastic wrap or parchment paper.
- Pound gently with a meat mallet until about ¼ inch thick.
- Season: Sprinkle both sides with salt and pepper.
- Prepare the Breading Station:
- In one bowl: add flour.
- In the second: whisk eggs + 1 tablespoon water.
- In the third: mix panko, Parmesan, garlic powder, and Italian seasoning.
- Bread the Chicken:
- Dredge each cutlet in flour, shaking off excess.
- Dip into the egg wash.
- Coat thoroughly in the breadcrumb mixture, pressing gently to help it stick.
- Fry:
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- When hot (a breadcrumb should sizzle on contact), add chicken.
- Fry 2–3 minutes per side until golden brown and crispy.
- Transfer to a paper towel–lined plate.
- Make the Salad (optional):
- Toss arugula and tomatoes with olive oil, lemon juice, salt, and pepper.
- Top with shaved Parmesan.
- Serve:
- Plate the crispy chicken with a lemon wedge and salad on top or on the side.
- Squeeze fresh lemon over just before serving — it brightens up everything!
🍽️ Tips
- For extra crispiness, use panko breadcrumbs.
- You can bake instead of frying: 425°F (220°C) for 18–20 minutes, flipping halfway.
- Try it with a drizzle of balsamic glaze or topped with fresh mozzarella for a twist.
0 Comments