Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 lb)
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1.5 cups panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp dried Italian seasoning
  • 0.25 cup grapeseed or avocado oil
  • 2 tbsp clarified butter (ghee)

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use the flat side of a meat mallet to gently pound the chicken, starting from the center and working outward, until it is a uniform 1/4-inch thickness.
  2. Slice each breast in half horizontally or vertically to create four even cutlets. Season both sides generously with salt and pepper.
  3. Organize three shallow wide bowls in an assembly line. In the first bowl, combine flour, garlic powder, and onion powder.
  4. In the second bowl, whisk together the eggs and Dijon mustard until well combined.
  5. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, and Italian seasoning.
  6. Dredge each cutlet first in the flour (shaking off excess), then dip into the egg wash, and finally coat thoroughly with the panko mixture, pressing firmly to adhere.
  7. Heat the oil and clarified butter in a heavy-bottomed skillet over medium-high heat. Once shimmering, fry cutlets for 3-4 minutes per side until mahogany brown and internal temperature reaches 165°F.
  8. Transfer cutlets to a wire cooling rack set over a baking sheet to maintain crispness before serving.