Prep Time: 15 min Cook Time: 12 min Total Time: 27 min
Servings: 4
Ingredients
4 thin chicken cutlets (about 1 lb)
½ cup flour
2 eggs, beaten with 1 tbsp water
¾ cup panko + ¼ cup grated Parmesan
1 tsp lemon zest + lemon wedges
½ tsp garlic powder, ½ tsp paprika, salt & pepper
3 tbsp olive oil
Directions
1. Season cutlets. Dredge in flour, dip in eggs, coat in panko/Parm/spices.
2. Pan-fry in oil 3–4 min/side until golden and 165°F.
3. Squeeze lemon; serve with simple slaw or salad.