Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix together the breadcrumbs and Parmesan cheese.
- In another bowl, beat the eggs and season with salt and pepper.
- Dip each chicken breast first into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere.
Cooking
- Heat olive oil in a skillet over medium heat.
- Fry the chicken cutlets for about 4-5 minutes on each side, until golden brown and cooked through.
- Transfer to a baking sheet and bake in the oven for an additional 5-10 minutes if required.
- Serve hot.
Notes
For extra crispiness, consider double-dipping the chicken in the egg and then the breadcrumb mixture. Using panko breadcrumbs can give the cutlets an even crunchier texture. Let chicken rest after frying for juicier cutlets. To store leftovers, cool to room temperature, then refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
