Crispy Panko Chicken Cutlets

1. Prepare the chicken: Place the chicken breasts in the freezer for 20 minutes to firm them up slightly—this makes horizontal slicing cleaner and safer. Working on a steady cutting board, hold your knife parallel to the board and carefully cut each breast in half horizontally to make two thinner pieces. Place the pieces between sheets of plastic wrap or parchment and pound gently to an even 1/4‑inch thickness. Aim for consistent thickness from edge to edge so the cutlets cook evenly and stay juicy.
2. Bread the chicken: In a shallow dish, mix the panko bread crumbs, Parmesan, and garlic powder until the seasonings are evenly distributed. In a separate bowl, whisk the egg until fluid and homogenous. Pat the chicken dry, then season both sides lightly with salt and pepper. Working one piece at a time, dip the chicken into the egg, letting excess drip off so the coating adheres, then press firmly into the panko mixture, coating both sides and edges. Press to help the crumbs latch on; set the breaded pieces aside while you heat the oil so the coating adheres.
3. Cook the chicken: Heat the vegetable oil in a large skillet over medium heat until it looks thin and shimmery and a pinch of panko sizzles on contact. Lay in the cutlets without crowding (the oil should maintain a steady, gentle sizzle). Cook for 2–3 minutes per side, turning once with tongs or a spatula, until the crust is deep golden brown and the chicken is cooked through; the internal temperature should reach 165°F. Adjust the heat as needed to keep the crumbs from darkening too quickly while the centers finish.
4. Serve: Transfer the cutlets to a plate and let them rest briefly so the crust sets. Enjoy hot and crispy with your favorite sides.

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