Instructions:
Step 1: In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
Step 2: In a separate bowl, whisk the eggs and water until well combined.
Step 3: Dip each chicken cutlet into the egg mixture, letting the excess drip off, then coat evenly in the breadcrumb-Parmesan mixture. Press gently to help the coating adhere.
Step 4: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets and cook for 4–5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
Step 5: Remove the chicken and let rest for a few minutes. Garnish with freshly chopped parsley before serving.
Storage Information:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for best crispiness. Avoid microwaving, as it may make the coating soggy.
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