If you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.
Ingredients
Serves 4
Step 1
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
Step 2
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD:Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
Step 3
Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
Leave a Review
Reviews (72)
Back to TopWe made this recipe 'as written' except that we bought chicken breasts and cut our own cutlets, about 3/8" thick. We used liberal salt and pepper in all the phases and found the chicken crispy on the outside, moist on the inside and plenty flavourful, especially with the 'squeeze' of lemon. Served with roasted brussels sprouts and pasta with simple tomato sauce. Really, an easy and very tasty weeknight dinner!
moorloughmary
Edmonton, AB
2/13/2018
But I asume it be good
Paulll
Asia
5/2/2017
I have not tryed yet.
Paulll
asia
5/2/2017
Excellent
Anonymous
Perrysburg, Ohio
2/17/2017
I used this recipe before and it lacked flavor, so this time I added 1 cup + of cheese and used Dijon mustard in the egg mix. Much better taste then before, now you can call it Parmesan chicken, before it was panko crusted chicken
james_trez
New jersey
2/16/2017
Too funny! This is almost exactly like my dad's famous (among friends and family) flattened chicken! And it's fantastic!! If starting with chicken breasts, be sure to flatten uniformly. Also, add in some other herbs if you want to kick the flavor up a notch. As with any meat, particularly chicken breasts or cutlets, be sure not to over cook!
chelseabrixn
2/11/2017
This was rather plain and without much taste. Wouldn't bother making it again.
foodlover1948
Brisbane, Australia
2/11/2017
This was very easy and very tasty. My young daughter who is not normally a fan of breading really enjoyed it as it's just so crispy from the panko and parmesan. Will definitely make this more often.
tochefs
Toronto
2/10/2017
Great recipe, loved it and my family loved it, will make this a regular part of the menu.
rob51
Los Altos, CA
2/9/2017
Love, Love, Love the recipe. Not too much breading, the right amount of seasoning. This is for sure a go to chicken recipe.
susancorpman
IowaIIowaCCedar rapids, iACCeda rapids, IA
2/8/2017
I've been making this for years and it's the best.
janettelda35
Southfield, Ma
2/8/2017
Say no more. Basic and yummy. Served this tonight with some brussels sprouts roasted with garlic and bacon and some (gasp!) Uncle Ben's broccoli cheese rice (so some things out of a box are OK when you work a ten hour day!). This was a really nice homey meal which ook very little time to throw together with ingredients that were in my pantry. Will do again for sure.
kittypro
Housotn, TX
2/8/2017
Go-to recipe..perfect every time..i use kosher salt to add a bit of flavor enhancement
iccells
bucks county, pa
2/7/2017
Such a simple, yet great recipe. I wouldn't change a thing.
shogan1998
Tampa, FL
8/12/2016
Excellent taste crispy beading --
livi1703
Toms River, NJ
7/1/2016
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