Ingredients
-
2 boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
-
½ cup grated Parmesan cheese
-
½ cup panko breadcrumbs
-
1 tsp garlic powder
-
½ tsp smoked paprika
-
½ tsp salt
-
¼ tsp black pepper
-
1 egg (beaten)
-
2 tbsp butter (melted)
-
2 tbsp olive oil (for frying)
-
1 tbsp chopped parsley (for garnish)
Instructions
-
Prepare the Chicken:
-
Pat the chicken dry and season lightly with salt and pepper.
-
In a shallow bowl, mix Parmesan, panko, garlic powder, paprika, salt, and black pepper.
-
In another bowl, beat the egg with melted butter.
-
-
Coat the Chicken:
-
Dip each chicken cutlet into the egg mixture, then press into the Parmesan-panko mixture, coating evenly.
-
-
Cook the Chicken:
-
Heat olive oil in a large skillet over medium heat.
-
Cook the chicken for 4-5 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 165°F (75°C).
-
-
Serve:
-
Garnish with fresh parsley and serve with a side of vegetables, salad, or pasta.
-