Ingredients:

  • 1.5 lbs chicken breast cutlets, pounded to 1/2 inch thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 cup neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place chicken cutlets between two sheets of plastic wrap and pound to a uniform 1/2 inch thickness using a meat mallet.
  2. Season both sides of the chicken with salt, pepper, and garlic powder, then pat dry with a paper towel.
  3. Prepare a three-stage dredging station: lightly coat chicken in flour, dip into beaten eggs, and firmly press into the mixture of Parmesan cheese, Panko, oregano, and paprika.
  4. Heat neutral oil in a skillet over medium-high heat. Add butter and wait until it foams and smells nutty.
  5. Sear chicken for 3–5 minutes per side until a deep golden mahogany crust forms.
  6. Transfer immediately to a wire cooling rack to maintain crispiness.