Ingredients
Equipment
Method
- Slice the chicken breasts in half horizontally to create thinner cutlets, then pat them dry with paper towels. Season lightly with salt and pepper on both sides.
- In a shallow dish, combine the freshly grated Parmesan cheese with the minced garlic and a pinch of black pepper. Mix well to create your crust mixture.
- Heat a large skillet over medium-high heat until shimmering. Add the neutral oil and let it heat until just about to smoke, indicating it's hot enough for searing.
- Place the chicken cutlets into the hot skillet, cooking for about 4-5 minutes per side until they turn golden brown and develop a crispy crust. Use tongs to flip gently and listen for that satisfying sizzle.
- Reduce the heat to medium. Add the butter to the skillet and let it melt, then spoon the bubbling butter over the chicken to coat it evenly. Continue basting for about 1-2 minutes, allowing the chicken to absorb the rich, garlicky flavor.
- Remove the chicken briefly from the skillet if needed, then press each piece into the Parmesan mixture, ensuring an even coating that will crisp up as it cooks. Return the chicken to the skillet and cook for another 2 minutes, pressing gently to help the crust set.
- Check the internal temperature of the thickest part of each piece with a meat thermometer. It should read 74°C (165°F). The crust should be golden and crispy, and the chicken juicy and firm.
- Transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute and keeps the crust crispy and flavorful.
- Garnish with chopped parsley or a bit of lemon zest if desired, then serve immediately while the crust is crispy and the chicken is tender and aromatic.
Notes
For extra flavor, sprinkle chopped parsley or lemon zest over the chicken before serving. To make this dish dairy-free, substitute Parmesan with nutritional yeast or a dairy-free cheese alternative. Use a meat thermometer to ensure perfect doneness and crispy crust every time.