Crispy Chicken Cutlets

INGREDIENTS:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs

2 cups breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for a bit of heat)

1/4 cup vegetable oil for frying

DIRECTIONS:

Prepare the Chicken: Start by pounding the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.

Set Up Breading Station: Place the flour in a shallow dish. Beat the eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and cayenne pepper.

Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.

Fry the Cutlets: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets, cooking for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.

Serve and Enjoy: Serve the cutlets immediately while they’re still crispy and hot.