The double breading ensures an ultra-juicy chicken on the inside, and a delicious, crispy crust on the outside. Once you try them, it will be your go-to chicken recipe. You can use any types of chicken from chicken cutlets or just chicken parts with bone-in. For the chicken cutlets, pound the chicken breasts until they are an even thickness. This can be done with a proper meat mallet or a rolling pin works really well to about a 1/4-inch thickness works best.
- 1 cup breadcrumbs
- ½ cup grated Parmesan Cheese
- 1 cup seasoned breadcrumbs
- 2 large eggs
- ¼ cup milk
- 1½ pounds chicken breasts, sliced into cutlets pounded to ¼ inch thickness
- vegetable oil
- 1 lemon, for serving
- In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
- Place seasoned bread crumbs into a second shallow bowl.
- Beat eggs and milk in a third shallow bowl and season with salt and pepper
- Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
- Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
- Working in 2 batches, cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more.
- Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
- Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.