Breaded Chicken Cutlets with Melted Cheese and Parsley

Ingredients

• 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 ½ cups breadcrumbs (Italian-style or plain with added seasoning)

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil + 2 tbsp butter (for frying)

• 1 cup shredded mozzarella cheese (or provolone, fontina, or Swiss)

• 2 tbsp fresh parsley, finely chopped

• Lemon wedges, for serving

Instructions

1. Prep the Chicken

1. Pound chicken breasts evenly between plastic wrap for thin cutlets.

2. Season lightly with salt and pepper.

2. Bread the Cutlets

1. Place flour in one shallow dish.

2. Beat eggs in a second dish.

3. In a third dish, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.

4. Dredge each cutlet in flour, dip in egg, then coat thoroughly in breadcrumb mixture.

3. Pan-Fry

1. Heat olive oil and butter in a large skillet over medium heat.

2. Cook chicken cutlets 3–4 minutes per side, until golden brown and cooked through (165°F internal temp).

3. Reduce heat to low, sprinkle cheese evenly over each cutlet, and cover skillet with a lid for 1–2 minutes until cheese is melted.

4. Garnish & Serve

• Transfer to a platter, sprinkle generously with fresh parsley, and serve hot with lemon wedges on the side.