Ingredients:

  • 1.5 lbs chicken breast, sliced into cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2 inch thickness. Note: This ensures the chicken cooks in 10 minutes without drying out.
  2. Season both sides generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  3. Set up your station: Bowl 1 has 1/2 cup all purpose flour; Bowl 2 has 2 beaten large eggs; Bowl 3 has 1 cup Panko, 1/2 cup finely grated Parmesan, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
  4. Dip each chicken cutlet into the flour, shaking off the excess until it's just a light dusting.
  5. Submerge the floured chicken in the beaten eggs, making sure every nook is covered.
  6. Press the chicken firmly into the Parmesan mixture. Note: Use your palm to push the crumbs into the meat so they pack tight.
  7. Heat 3 tbsp unsalted butter and 2 tbsp olive oil in your skillet over medium high heat until the butter foams and the oil shimmers.
  8. Lay the chicken in the pan without crowding. Cook for 3–5 minutes per side until the crust is a deep mahogany brown and the meat feels firm.