Panko-Parmesan Chicken Cutlets with Homemade Ranch and Crispy Prosciutto

Adult chicken nuggets! Panko bread crumbs and Parm give these pan fried cutlets a super crispy, subtly cheesy exterior. I like to serve 'em over a salad with homemade ranch (or store bought works, too!) and crispy prosciutto bits, but the world is your oyster!

Panko-Parmesan Chicken Cutlets with Homemade Ranch and Crispy Prosciutto

Servings

4-6

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Equipment

Ingredients

For the chicken:

¾ cup all-purpose flour

3 large eggs, room temperature

1 ¼ cups panko (Japanese breadcrumbs)

¾ cup freshly grated Parmesan

4 small skinless, boneless chicken breasts, pounded ¼ inch thick

Vegetable or canola oil, for frying

For the ranch:

¾ cup sour cream or plain Greek yogurt

½ cup buttermilk

2 tablespoons fresh chopped chives

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped dill

1 teaspoon garlic powder

1 teaspoon onion powder

Kosher salt and black pepper

To assemble:

4-6 thin slices prosciutto (optional)

Fresh salad greens

Freshly grated Parmesan

Tomatoes, cucumbers, radishes, whatever you like!

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Instructions

Preheat oven to 400F. Arrange prosciutto slices on a foil-lined baking sheet and bake until crispy, 8-10 minutes. Remove and let cool.

Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko, Parm, and freshly ground black pepper in a third shallow bowl. Season chicken on both sides with salt and pepper. Dredge chicken in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with Panko, pressing to adhere.

Make the ranch. Combine all ingredients in a bowl and season with salt and pepper to taste. Thin with water too desired consistency.

Line a baking sheet with paper towels. Heat 1/4 inch oil in a large skillet over medium high heat. Working in batches, once oil is barely shimmering, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2-3 minutes per side. Transfer to prepared baking sheet; season with salt.

Drizzle cutlets with ranch sauce and serve over greens and veggies.