Chicken cutlets cook quickly making them a great weeknight dinner. These cutlets are coated with crumbs and Parmesan cheese and pan fried until crisp and golden
Fry chicken cutlets up in a skillet with panko and parmesan for a crispy entree that goes with everything.
If using chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 4 thinner cutlets.
Pound the chicken to ¼ inch thickness.
Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
Whisk the egg in a separate bowl. Dip chicken in egg and then in the crumb mixture, pressing to adhere.
Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.
Leftover chicken can be stored in a covered container in the fridge for up to 3 days. Reheat in a skillet on the stovetop.
Calories: 471 | Carbohydrates: 14g | Protein: 42g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 451mg | Potassium: 696mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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