Ingredients
4 thin chicken cutlets
1 tsp salt
1 tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ c flour
3 eggs
2 c panko breadcrumbs
2 tbsp fresh parsley, chopped
3 tbsp olive oil
2 tbsp canola or veggie oil
sea salt (optional)
parmesan (optional)
Tools
frying pan
Directions
Step 1
Assemble set up for the chicken dredge. Add flour to a plate. Beat eggs in a bowl. Mix parsley and breadcrumbs on another plate.
Step 2
Evenly season chicken cutlets with salt, pepper, and garlic powder.
Step 3
One by one, coat chicken in flour, egg, then breadcrumbs.
Step 4
Add oil to a large frying pan on medium-high heat (let the pan heat up for a couple minutes). Add two pieces of chicken to the pan. Cook each side until golden brown (about 3-4 minutes per side) and internal temperature is 165 degrees. Remove, place on a towel lined plate, and repeat with the second batch.
Step 5
Sprinkle cutlets with sea salt and parmesan cheese. Enjoy!