Now, heat a good amount of olive oil in your skillet over medium heat. You’ll want enough oil to cover the bottom of the pan generously. While the oil heats up, take each chicken breast and dip it first into the flour, shaking off any excess, then into the egg, and finally into the breadcrumb mixture. Press down gently to make sure the coating adheres well. The enticing aroma of garlic will start to waft through your kitchen, making it hard to resist the temptation to dig right in!
Once the oil is hot (it should shimmer a bit but not smoke), place the breaded chicken cutlets into the skillet, being careful not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until they achieve a beautiful golden-brown color. As they cook, I recommend resisting the urge to flip them too often—they need that time to develop a nice, crunchy crust. After cooking, transfer the cutlets to the plate lined with paper towels to drain any excess oil.
Once they’re all done, let them rest for a minute or two. This is the perfect time to prepare a quick side salad or perhaps some roasted veggies to go along with your crispy garlic Parmesan chicken cutlets. The combination of flavors and textures will surely impress anyone at your dinner table!
Pro Tips for Best Results
I’ve made these cutlets several times, and I have found that using Panko breadcrumbs results in a much crispier texture than regular breadcrumbs. If you can find them, definitely use those! Additionally, don’t be shy with the seasoning in your breadcrumb mixture. A touch more garlic powder or Italian seasoning can really elevate the flavor profile. Honestly, I sometimes toss in some crushed red pepper flakes for a subtle kick!
Another tip I swear by: make sure your oil is hot enough before adding the chicken. A good test is to drop a small piece of breadcrumb into the oil—if it bubbles and sizzles, you’re ready to go. On the other hand, if the oil isn’t hot enough, your cutlets will absorb extra oil, and nobody wants greasy chicken!
Finally, after the cutlets are cooked, I like to sprinkle a little more freshly grated Parmesan on top while they’re still hot. It melts slightly, adding an extra layer of deliciousness that’s hard to resist.
Common Mistakes to Avoid
One common mistake I made in the beginning was not pounding the chicken thin enough. If the pieces are too thick, they won’t cook through by the time the crust is browned. Trust me; you want even thickness for perfect, juicy chicken. Make sure to take the time needed for this step—it’s well worth it! (See the next page below to continue…)