If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
Ingredients
4 Servings
¾
2
1½
¼
1
4
8
1
Preparation
Step 1
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
Step 2
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
Step 3
Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.
Nutrition Per Serving
Leave a Review
Reviews (170)
Back to TopNo flaverage will not make again
Anonymous
10/3/2021
Crunchy, juicy and delicious. Easy to put together and cook.
Anonymous
Skagway, Alaska
10/14/2020
I loved this recipe, easy and full of flavor.
carolinemcdougal
Nashville, Tn
7/18/2019
My daughter thinks I'm a genius after making this recipe as written. It's easy and delicious and will be in the rotation from this day forward. Thank you bon appetit!
Boise, Idaho
2/5/2019
This was delicious! So crunchy and flavorful. This is a recipe that should be in everyone's repertoire. Next time I'm going to make a bigger batch and throw some in the freezer for easy weeknight dinners.
karenhansen
Kansas City, MO
10/11/2018