Description

A quick and easy weeknight dinner featuring chicken cutlets coated in a golden, crunchy parmesan-panko crust, served with a creamy, tangy homemade garlic aioli.

Ingredients

Scale

2 large boneless, skinless chicken breasts (680g)
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water or milk
1 cup grated parmesan cheese (100g)
1 cup panko breadcrumbs (80g)
1 teaspoon garlic powder
1/2 teaspoon salt (for chicken)
1/4 teaspoon black pepper (for chicken)
2 tablespoons olive oil
1/2 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch of salt and black pepper (for aioli)

Instructions

Prepare the chicken: Pound chicken breasts to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
Set up the dredging station: In three shallow bowls, place flour, whisked eggs with water/milk, and a mixture of parmesan, panko, garlic powder, salt, and pepper.
Coat the chicken: Dredge each cutlet in flour, dip in egg wash, then press firmly into the parmesan-panko mixture to ensure a thick, even coating.
Make the aioli: Whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Set aside.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Rest and serve: Transfer cooked chicken to a wire rack to rest for 2-3 minutes. Serve immediately with garlic aioli on the side.

Notes

Use freshly grated parmesan for best results; pre-grated cheese contains anti-caking agents that prevent proper melting. Always use a wire rack to rest the chicken to maintain crispness. Do not overcrowd the pan to ensure even browning. The aioli can be made ahead and stored in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 cutlets with 2 tbs
Calories: 450
Sugar: 2
Sodium: 600
Fat: 28
Saturated Fat: 10
Carbohydrates: 20
Fiber: 1
Protein: 35

Keywords: crispy parmesan chicken, garlic aioli, chicken tenders, weeknight dinner, easy recipe, parmesan crust, pan-fried chicken