Ingredients

2 large boneless skinless chicken breasts (about 1 ½ lbs.)

Salt and pepper, to taste

⅔ cup all-purpose flour

½ teaspoon onion powder

½ teaspoon paprika

2 large eggs, whisked well

1 teaspoon Dijon mustard

1 tablespoon heavy cream (optional)

1 ½ cups Panko breadcrumbs

⅔ cup grated Parmesan cheese

2 tablespoons freshly chopped parsley

½ teaspoon garlic salt

5 tablespoons olive or vegetable oil (plus more as needed)

2 tablespoons butter

Arugula, tomatoes, shaved Parmesan cheese, lemon slices, fresh parsley for serving

Instructions

Step 1: Combine the flour, egg, and breadcrumb mixtures in three separate shallow bowls. Beat the eggs until very frothy to keep them light and airy.

Step 2: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound each piece to ¼ inch thickness using a meat tenderizer. Use two layers of plastic wrap if needed.

Step 3: Pat the chicken dry and season both sides with salt and pepper. Thoroughly dredge each piece in the flour mixture, tapping off any excess.

Step 4: Dip the floured chicken in the egg mixture until just coated, then gently slide off excess egg with your fingers to avoid sogginess.

Step 5: Generously coat the chicken on all sides with the breadcrumb mixture, pressing lightly to ensure it sticks well.

Step 6: Heat the oil and butter in a large skillet over medium-high heat until shimmering. Fry the chicken in batches without overcrowding, browning each side for 3-4 minutes until golden and crispy. Adjust heat as needed and add small splashes of oil throughout frying.

Step 7: Remove the cooked chicken with a slotted spatula and place on a cooling rack set over a baking sheet for maximum crispiness, or transfer to a paper towel-lined plate.

Step 8: Repeat frying with the remaining chicken. Serve alongside arugula, tomatoes, shaved Parmesan, and lemon slices. Finish with a squeeze of lemon and freshly cracked pepper.

Tips & Variations

For extra flavor, mix fresh herbs like thyme or oregano into the breadcrumb mixture.

Adding a small amount of Dijon mustard and heavy cream to the egg wash improves coating adhesion and adds richness.

Use Panko breadcrumbs for a lighter, crispier crust compared to regular breadcrumbs.

Serve with a simple lemon vinaigrette tossed with the arugula for a fresh, tangy contrast.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used, but they may be more tender and juicier. Adjust cooking time slightly to ensure they are cooked through.

How do I keep the breading from falling off?

Make sure to thoroughly coat the chicken in each step: flour first, then egg, then breadcrumbs. Press the breadcrumbs firmly onto the chicken and avoid excess egg, which can cause sogginess. Letting the breaded chicken rest briefly before frying also helps adhesion.