Chicken Cutlets Emeril Style
Bring bold flavors to your dinner table with this irresistible recipe for Chicken Cutlets Emeril Style. Featuring tender, juicy chicken breasts coated in a crispy Parmesan-panko crust and seasoned with Emeril's Essence or Cajun seasoning, this dish delivers the perfect balance of crunch and spice. The key to its mouthwatering success lies in pounding the chicken to an even thickness for quick, uniform cooking and layering the cutlets with rich, zesty ingredients. Pan-fried to golden perfection in olive oil and butter, these cutlets are a versatile delight, perfect for weeknight dinners or entertaining guests. Serve with fresh lemon wedges and a sprinkle of parsley for a bright, flavorful finish. Ready in just 35 minutes, this recipe is a quick and delicious crowd-pleaser that's destined to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Emeril's Essence or Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces Lemon wedges
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of approximately 1/2 inch.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In the second bowl, beat the eggs with 2 tablespoons of water. In the third bowl, mix the panko breadcrumbs, Parmesan cheese, and Emeril's Essence or Cajun seasoning.
Dredge each chicken cutlet in the flour mixture, shaking off any excess. Dip into the egg wash, ensuring an even coat, and then press firmly into the breadcrumb mixture, covering both sides completely. Place the breaded cutlets on a plate and let them rest for 5 minutes to allow the coating to set.
Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, add two chicken cutlets to the pan. Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining cutlets, adding the remaining olive oil and butter to the skillet as needed.
Serve the chicken cutlets hot, garnished with lemon wedges and chopped fresh parsley if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
