Recipes > Poultry Recipes > Crispy Chicken Cutlets

Poultry Recipes | Main Dishes

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2 large boneless, skinless chicken breasts (sliced in half lengthwise to create 4 thin cutlets)
Allegro Garlic & Herb Seasoning (to taste)
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups Panko breadcrumbs
Avocado oil (enough to coat the bottom of a large skillet)
3–4 cups fresh baby arugula
½ cup shaved Parmesan cheese
Olive oil (preferably lemon-infused)
Fresh lemon wedges (optional, for extra zest)

Place the chicken cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound them to an even ¼-inch thickness. This ensures the chicken cooks quickly and remains tender.
Dust both sides of the chicken cutlets generously with the Allegro Garlic & Herb Seasoning.
Set up three shallow bowls. Place the flour in the first, the beaten eggs in the second, and the Panko in the third. Dip each cutlet into the flour (shake off excess), then the egg wash, and finally press firmly into the Panko until fully coated.
Heat about ¼ inch of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking), add the cutlets. Do not crowd the pan; work in batches if necessary.
Fry for 3 minutes per side until the breading is a deep golden brown and the chicken is cooked through.
Transfer to a wire rack or paper-towel-lined plate to drain.
In a medium bowl, toss the fresh arugula with a generous drizzle of olive oil. Add the shaved Parmesan and toss lightly.
Place a warm chicken cutlet on each plate and top with a handful of the dressed arugula and Parmesan.