Parmesan Chicken Cutlets

INGREDIENTS

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 3 large eggs, beaten
• 1 c. all-purpose flour
• 2 1/4 c. panko 
• 3/4 c. freshly grated Parmesan
• 2 tsp. lemon zest
• 1/2 tsp. cayenne pepper
• Vegetable oil
• Lemon wedges, for serving

DIRECTIONS

Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼” thickness. Season chicken on both sides with salt and pepper. 

Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. 

Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. 

In a large skillet over medium heat, heat 2 tablespoons of oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. 

Serve with lemon wedges.