¾ cup all-purpose flour
2 large eggs
1½ cups panko
¼ cup grated Parmesan
1 tablespoon mustard powder
Kosher salt and freshly ground black pepper
1½ pounds boneless, skinless chicken breasts
8 tablespoon olive oil, divided
1 lemon, halved
You can buy chicken cutlets for this recipe, but we prefer to cut our own. It saves money and typically yields a more uniform cutlet.
Place flour in a shallow bowl. Use a fork to beat eggs in a second shallow bowl. Combine the panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper. Set aside.
To cut the chicken into cutlets, place one breast on a cutting board. Holding it with one hand, use a sharp knife to carefully slice horizontally. Open up the breast and, if needed, cut the two halves to separate. Repeat with remaining chicken. Pound each cutlet ¼-inch thick.
Season the chicken with salt and pepper. Dredge in flour, shaking off any excess. Transfer to the egg and turn to coat, then lift and let any excess egg drip back into the bowl. Coat with the panko mixture, pressing to adhere.
Heat 6 tablespoons of oil in a large skillet over medium-high heat. Working in two batches, cook the chicken until golden brown and cooked through, about 4 minutes per side. Transfer chicken to a paper towel-lined plate and season with salt. Add the remaining 2 tablespoons of oil to the skillet if needed, and cook remaining chicken. Serve with lemon halves.