Description

Golden, crunchy chicken cutlets coated in a light panko breadcrumb crust, pan-fried to perfection and garnished with fresh chives and lemon wedges for a zesty finish.

Ingredients

Units Scale

4 boneless, skinless chicken breasts, pounded thin
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons chopped fresh chives
3 tablespoons olive oil or vegetable oil
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Season chicken breasts with salt and pepper on both sides.
Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and panko mixed with garlic powder and paprika in a third.
Dredge each chicken breast in flour, shaking off excess, then dip into eggs, and coat thoroughly with the panko mixture.
Heat oil in a large skillet over medium-high heat.
Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through.
Drain on paper towels.
Sprinkle with fresh chives and serve immediately with lemon wedges.

Notes

For even cooking, pound chicken breasts to an even thickness.
Use fresh panko for extra crispiness.
Serve with a simple side salad or steamed vegetables for a complete meal.
Lemon wedges add a bright, fresh contrast to the crunchy cutlets.

Nutrition

Serving Size: 1 chicken cutlet
Calories: Approx. 300
Sugar: 0g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 85mg