Ingredients
– 4 boneless, skinless chicken breasts
– 100g plain flour
– 2 large eggs
– 2 tbsp milk
– 150g breadcrumbs (Panko or regular)
– 50g grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– 4 slices of your favourite cheese (mozzarella, cheddar, or Swiss)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– Fresh parsley, finely chopped, for garnish
Instructions
1. Prepare the Chicken:
– Place the chicken breasts between two sheets of cling film or parchment paper.
– Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm) thick.
2. Bread the Chicken:
– Set up a breading station with three shallow bowls:
1. In the first bowl, place the plain flour.
2. In the second bowl, beat the eggs with the milk.
3. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip the floured chicken into the egg mixture, allowing any excess to drip off.
– Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated.
3. Cook the Chicken Cutlets:
– Heat the olive oil and butter in a large frying pan over medium heat.
– Once the oil is hot and the butter is melted, add the breaded chicken cutlets to the pan.
– Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
– Place a slice of cheese on top of each chicken cutlet during the last minute of cooking, allowing it to melt.
4. Serve:
– Once the cheese is melted, remove the chicken cutlets from the pan and place them on a serving platter.
– Sprinkle the chicken with freshly chopped parsley.
These Breaded Chicken Cutlets are crispy and golden on the outside, tender on the inside, and topped with melted cheese and fresh parsley for a delicious, comforting meal. Serve with a side of salad, mashed potatoes, or your favourite vegetables!