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Steakhouse Crispy Parmesan Chicken Cutlets

Two golden brown, crispy steakhouse parmesan chicken cutlets topped with melted cheese, resting in pan juices.
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Make restaurant-style parmesan chicken with an extra crispy crust. This recipe focuses on technique to give you the crunch you expect from a steakhouse dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, finely grated
  • 1/4 cup grated Parmesan cheese, for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 2 tablespoons unsalted butter, for frying
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prepare the chicken: Pound each chicken breast between two sheets of plastic wrap until they reach an even 1/2-inch thickness. Season both sides lightly with salt and pepper.
  2. Set up the dredging station: Place the flour in a shallow dish. In a second dish, whisk the eggs and water together. In a third dish, combine the panko breadcrumbs, 1/2 cup of grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Dredge the chicken: Coat each cutlet first in the flour, shaking off the excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the panko mixture to create a thick, even coating. Press the breading onto the chicken to help it adhere.
  4. Cook the chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Carefully place two cutlets in the hot oil. Fry for 3 to 4 minutes per side until golden brown and crispy. Do not overcrowd the pan. Remove the first batch and place on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
  5. Make the pan sauce: Reduce the heat to medium. Pour off any excess oil from the skillet, leaving about 1 tablespoon. Add the chicken broth and lemon juice to the skillet. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer and reduce slightly for 1 minute.
  6. Finish the dish: Return the crispy chicken to the skillet. Spoon the pan sauce over the chicken. Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the tops of the cutlets. Cook for 1 minute until the cheese melts slightly.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For the crispiest coating, use panko breadcrumbs instead of standard breadcrumbs.
  • To prevent sogginess, place the fried chicken on a wire rack, not paper towels, after frying.
  • If you prefer baking over frying, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, after breading.

Nutrition

Find it online: https://cookingzenith.com/crispy-steakhouse-parmesan-chicken/