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Panko-Parmesan Chicken Cutlets with Homemade Ranch and Crispy Prosciutto

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Golden, crispy chicken cutlets coated in a panko-Parmesan crust, topped with salty shards of crispy prosciutto and drizzled with cool, herby homemade ranch—this dish is the ultimate comfort-meets-gourmet dinner.

Ingredients

  • Chicken Breasts: 2 large (butterflied and pounded thin) – Tender and juicy base.
  • Panko Breadcrumbs: 1 cup – For signature crunch.
  • Parmesan Cheese (grated): ½ cup – Adds nutty depth to crust.
  • All-Purpose Flour: ½ cup – Helps coating stick.
  • Eggs: 2 large (beaten) – Binds flour and crumbs.
  • Salt and Pepper: To taste – Seasons every layer.
  • Olive Oil: ¼ cup – For frying cutlets.
  • Butter: 2 tablespoons – Adds richness when frying.
  • Prosciutto Slices: 6 – Baked until crispy.
  • Mayonnaise: ½ cup – Base for creamy ranch.
  • Sour Cream: ½ cup – Tangy note for dressing.
  • Buttermilk: ¼ cup – Lightens and thins ranch.
  • Fresh Chives (chopped): 2 tablespoons – Herbaceous flavor.
  • Fresh Dill (chopped): 1 tablespoon – Bright herbal freshness.
  • Garlic Powder: ½ teaspoon – Subtle savory depth.
  • Onion Powder: ½ teaspoon – Balances ranch flavor.
  • Lemon Juice: 1 teaspoon – Adds freshness to ranch.

Instructions

  1. Preheat Your Equipment: Heat oven to 375°F (190°C) and line a baking sheet with parchment for prosciutto.
  2. Combine Ingredients: Mix panko and Parmesan in one bowl, flour in another, and beaten eggs in a third.
  3. Prepare Your Cooking Vessel: Season chicken with salt and pepper, dredge in flour, dip in egg, then coat in panko-Parmesan mix.
  4. Assemble the Dish: Bake prosciutto slices on prepared tray for 8–10 minutes until crisp. Heat olive oil and butter in skillet.
  5. Cook to Perfection: Fry cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to wire rack.
  6. Finishing Touches: Whisk mayo, sour cream, buttermilk, herbs, garlic powder, onion powder, and lemon juice into ranch.
  7. Serve and Enjoy: Plate cutlets with crispy prosciutto crumbled on top, drizzle with homemade ranch, and serve immediately.

Notes

  • Pound chicken evenly for consistent cooking.
  • Fry in batches to avoid overcrowding the skillet.
  • Rest fried cutlets on a wire rack instead of paper towels to keep them crispy.
  • Chill ranch for 30 minutes before serving to deepen flavor.

Nutrition

Find it online: https://tastyze.com/panko-parmesan-chicken-cutlets-with-homemade-ranch-and-crispy-prosciutto/