Crispy Chicken Cutlets
When you have a craving for crispy chicken, this recipe will hit the spot.
900g boneless, skinless chicken breasts
3 cups Panko
1/2tsp dried oregano
2 large finely chopped garlic cloves
3tbsp finely chopped flat-leaf parsley
¾ cup plus ½ cup grated parmesan cheese
1 cup plain flour
- In a shallow bowl, mix salt, pepper, parsley, garlic, oregano and Panko, and three-quarters of a cup of cheese. In another shallow bowl, whisk the eggs with half a cup of cheese, a pinch of salt and pepper, and a tablespoon of water. Put the flour into another shallow bowl and season with salt and pepper.
- Slice the chicken into thin pieces, place on chopping board and cover with plastic wrap. Use a meat mallet to pound out the chicken until all pieces are 1 cm in thickness. Season the chicken with salt and pepper.
- Arrange a breading station with the flour, egg and Panko, and a plate for the coated chicken. Dip one piece of chicken in the flour, tapping off the excess before coating it in the egg, then in the Panko. Place on the plate and repeat until all pieces are coated.
- In a heavy-bottomed saute pan, over medium-high heat, heat a generous amount of olive oil and cook chicken breasts until golden on each side. Remove and place on paper towel to drain. Serve with a squeeze of fresh lemon.