Ingredients:

  • 1 lb chicken breast, sliced into cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 tsp paprika
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Place the sliced chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound the thickest parts until the entire piece is an even 1/2 inch (1.3cm) thickness.
  2. Season both sides of the chicken evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
  3. Prepare the breading station: place 1/2 cup all-purpose flour in the first bowl, whisk 2 beaten eggs in the second bowl, and combine 1 cup Panko breadcrumbs and 1/2 tsp paprika in the third bowl.
  4. Dredge each chicken piece in the flour, shaking off any excess, dip into the egg, and press firmly into the Panko mixture until fully coated.
  5. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat until it shimmers.
  6. Carefully place the cutlets in the pan without overlapping; cook in batches if they do not fit in one layer.
  7. Fry for 3–4 minutes per side until the crust is mahogany-colored and the chicken reaches a safe internal temperature of 165°F (74°C).
  8. Transfer the cutlets immediately to a wire rack to maintain crispness.