Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch. This ensures even cooking and results in tender cutlets. Season both sides with kosher salt and freshly ground black pepper.
In three shallow bowls, prepare your breading station. In the first bowl, add the all-purpose flour and a pinch of salt and pepper. In the second bowl, whisk together the eggs, Dijon mustard, and hot sauce (if using). In the third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.
Coat each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it is fully coated. Repeat this process for each cutlet.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, it’s time to cook the chicken.
Carefully add the breaded chicken cutlets to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the cutlets are golden brown and cooked through. You can add more olive oil as needed to prevent sticking.
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. For an extra touch, sprinkle with flaky salt while they are still hot. Serve immediately with lemon wedges on the side for squeezing over the top.
