Made with thinly flattened, tender chicken breasts, a light seasoning, a simple breading and pan fried in a hot skillet to achieve a beautifully golden brown, super crisp finish. Serve with fresh herbs and lemon or your favorite dipping sauce.
Place chicken on a large cutting board, cover chicken with plastic wrap. Using a meat mallet pound pieces very thin to an even 1/6-inch thickness.
Pour panko breadcrumbs into a shallow dish (such as a pie dish), pour flour into a second shallow dish.
In a third shallow dish whisk together eggs with dijon and garlic powder until very well blended.
Season both sides of chicken pieces with salt and pepper then working with one at a time beginning breading.
To do so first dredge both sides in flour to coat, shake excess off. Transfer to egg mixture coat both sides and slide or shake excess off.
Transfer to panko bread crumbs and cover both sides while pressing to get panko to stick well. Return to cutting board.
Heat 3 Tbsp of oil in each of two 12-inch skillets slightly over medium heat (or use just one skillet and work in two batches, wiping skillet clean with damp paper towels held by tongs between batches).
Cook two pieces of chicken in each skillet about 3 minutes per side until golden brown on each side and chicken registers 165 degrees in center. If needed you can add a little more oil when turning to second side.
Serve warm garnished with parsley, chives and served with lemon wedges for spritzing over.
*This also works with 2 (10 oz each) chicken breasts. Just butterfly and halve the two pieces equally to create 4 chicken cutlet portions.
Nutrition estimate based on 2.5 Tbsp flour being used, you'll have some remaining after dredging.