A delightful twist on classic breaded chicken, these cutlets are crispy, flavorful, and perfect for any meal.
Trim any visible fat from the chicken breasts and pound them to an even thickness of about 1/4 inch using a meat mallet.
Pounding the chicken ensures even cooking and tenderizes the meat.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, and chopped parsley.
Mix thoroughly to evenly distribute the cheese and herbs.
In another bowl, mix the flour with garlic powder, salt, and pepper.
Seasoning the flour adds an extra layer of flavor to the chicken.
Beat the eggs with water in a separate bowl.
Adding water to the eggs helps thin the mixture for better coating.
Dredge each chicken piece in the flour mixture, then dip it into the egg wash, and finally coat it with the breadcrumb mixture. Place the breaded chicken on wax paper and let it rest for 5 minutes.
Letting the breaded chicken rest helps the coating adhere better.
Heat olive oil in a frying pan over medium heat. Add the chicken and cook for about 4 minutes on each side until golden brown and cooked through.
Ensure the oil is hot enough before adding the chicken to achieve a crispy crust.
Serve the chicken cutlets warm with your choice of sides, such as a fresh salad or roasted vegetables.
Garnish with a sprinkle of fresh parsley for a vibrant touch.
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