Ingredients
Equipment
Method
Directions:
- Start by placing the chicken breasts in a zip-top bag and using a meat mallet to pound them to an even thickness, about 1/2 inch. This ensures they cook evenly. Season both sides with salt and pepper.
- In three separate shallow bowls, prepare your breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs until they are frothy. In the third bowl, combine the panko breadcrumbs, grated Parmesan, and herbes de Provence.
- Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken to ensure a good coating.
- In a large skillet, heat the frying oil over medium heat. You’ll want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
- Once the oil is hot (you can test it by dropping a few breadcrumbs into the oil; if they sizzle, it's ready), add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. If needed, do this in batches to avoid overcrowding the pan.
- Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with fresh lemon wedges on the side.
Notes
- For a dairy-free option, substitute Parmesan cheese with a dairy-free cheese alternative or nutritional yeast.
- To make gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.