Ingredients 1x2x3x

• 2 large boneless, skinless chicken breasts (about 1.5 lb), halved horizontally into 4 thin cutlets
• 1/2 cup finely grated Parmesan cheese (use the real stuff for best flavor)
• 1/2 cup plain breadcrumbs or panko
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional but recommended)
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk or water
• 1/3 cup all-purpose flour
• 3 tablespoons olive oil, plus more as needed
• 1 tablespoon butter (optional, for extra browning)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional, for garnish)

Method

1. Prep the chicken: Slice each chicken breast in half horizontally to make thin cutlets. Pat dry with paper towels. If needed, pound gently to an even thickness (about 1/2 inch) for even cooking.
2. Season lightly: Sprinkle both sides of the chicken with a pinch of salt and pepper. This helps season the meat itself, not just the crust.
3. Set up your coating stations: In one shallow bowl, add the flour. In a second bowl, whisk the eggs with the milk. In a third bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and pepper.
4. Coat the chicken: Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the Parmesan-breadcrumb mix so it adheres well. Place on a plate.
5. Heat the pan: In a large nonstick or stainless skillet, heat olive oil over medium to medium-high heat. Add butter if using. The oil should shimmer but not smoke.
6. Cook in batches: Add 2 cutlets to the pan without crowding. Cook 3–4 minutes per side until deep golden and crisp and the internal temperature reaches 165°F. Adjust heat if browning too quickly. Repeat with remaining cutlets, adding a splash more oil as needed.
7. Rest and garnish: Transfer to a wire rack or paper towel–lined plate for 2–3 minutes. Squeeze with fresh lemon and sprinkle with parsley.
8. Serve: Enjoy hot with a simple salad, pasta, steamed greens, or roasted potatoes.

Notes

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: For best crispness, warm in a 375°F oven or air fryer for 6–10 minutes. Avoid the microwave if possible—it softens the crust.