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Golden Parmesan-Crusted Chicken Cutlets are a culinary delight that brings together the irresistible combination of crispy texture and rich, cheesy flavor. This dish is a perfect example of how simple ingredients can transform into an extraordinary meal. Whether you are a seasoned cook or a novice in the kitchen, these chicken cutlets are sure to impress with their golden-brown crust and succulent meat. Their versatility makes them an ideal choice for various occasions, from casual family dinners to elegant gatherings.

Golden Parmesan-Crusted Chicken Cutlets

Discover the secret to flavorful dining with Golden Parmesan-Crusted Chicken Cutlets! This delightful recipe combines crispy panko and savory Parmesan cheese, creating a mouthwatering golden crust over tender chicken. Perfect for any occasion, these cutlets can be served alongside fresh salads, pasta dishes, or as a star sandwich filling. Whether it’s a family dinner or a gathering with friends, this dish is sure to impress. Easy to prepare and utterly delicious, your dinner table will never be the same!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for a hint of heat)

1/2 cup olive oil (for frying)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tender cutlets. Season both sides of each breast with salt and pepper.

    Set Up Dredging Station: In three shallow bowls, set up your dredging station. In the first bowl, add the flour seasoned with a bit of salt and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried Italian herbs, and red pepper flakes.

      Dredge the Chicken: Take one chicken breast at a time. Dredge it in the flour, making sure to shake off any excess. Next, dip it into the beaten eggs, coating it fully. Finally, press it into the breadcrumb and Parmesan mixture, making sure it’s fully coated. Repeat this for each chicken breast.

        Heat the Oil: In a large skillet, heat the olive oil over medium heat. You want enough oil to generously coat the bottom of the skillet, about 1/4 inch deep.

          Fry the Cutlets: Once the oil is hot (you can test it by dropping in a piece of the breadcrumb mixture; it should sizzle), add the coated chicken cutlets in batches, being careful not to overcrowd the pan. Fry each cutlet for 4-5 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

            Drain and Garnish: Once cooked, place the cutlets on a plate lined with paper towels to drain off excess oil. Garnish with freshly chopped parsley for a pop of color and freshness.

              Serve and Enjoy: Serve your Golden Parmesan-Crusted Chicken Cutlets with a side of lemon wedges, a fresh salad, or your favorite pasta. Enjoy the crispy, cheesy goodness!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4