Name: Crispy Herb & Mozzarella Chicken Cutlet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 thin-cut chicken breasts (or 2 large breasts, halved horizontally and pounded thin); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; Salt and freshly cracked black pepper to taste; Vegetable or olive oil for shallow frying; 4 thick slices of fresh mozzarella cheese; 1 lemon, thinly sliced into wheels; Fresh basil leaves for garnish; Red pepper flakes for heat; 1 cup fresh Italian parsley and/or basil, finely chopped; 2 cloves garlic, minced; 1 tbsp red wine vinegar or lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup balsamic glaze; 2 tbsp extra virgin olive oil; 1/2 tsp red pepper flakes for dipping sauce

Description

Savor the rich flavors of crispy chicken cutlets encrusted in Panko breadcrumbs and topped with melting mozzarella cheese, served with a vibrant herb sauce.

Ingredients

Scale

4 thin-cut chicken breasts (or 2 large breasts, halved horizontally and pounded thin)
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
Salt and freshly cracked black pepper to taste
Vegetable or olive oil for shallow frying
4 thick slices of fresh mozzarella cheese
1 lemon, thinly sliced into wheels
Fresh basil leaves for garnish
Red pepper flakes for heat
1 cup fresh Italian parsley and/or basil, finely chopped
2 cloves garlic, minced
1 tbsp red wine vinegar or lemon juice
1/4 cup extra virgin olive oil
1/4 cup balsamic glaze
2 tbsp extra virgin olive oil
1/2 tsp red pepper flakes for dipping sauce

Instructions

Start by creating the herb sauce. Mix together the finely chopped herbs, minced garlic, vinegar or lemon juice, and extra virgin olive oil in a small bowl. Season with salt and red pepper flakes.
Prepare a dredging station with three shallow dishes: one for flour, one for beaten eggs, and the last for a Panko-Parmesan mix.
Dredge each chicken breast lightly in flour, dip it in egg, and then coat thoroughly with the Panko-Parmesan mixture, pressing firmly.
Heat about a quarter inch of vegetable or olive oil in a large frying pan over medium heat.
Fry the breaded cutlets for 3–4 minutes per side until golden-brown.
Lay thick slices of mozzarella cheese on top of the cutlets and cover the pan to melt.
Serve on a platter, topped with lemon wheels, herb sauce, fresh basil, and extra red pepper flakes, alongside balsamic dipping sauce.

Notes

You can prepare the herb sauce and bread the chicken a day in advance. Consider air-frying for a healthier version.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 550mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 32g
Cholesterol: 150mg

Keywords: chicken cutlet, crispy chicken, mozzarella, herb sauce