Crunchy Pepita Chicken Cutlets

Pepitas—hulled pumpkin seeds—bring a toasty, nutty crunch that defines these American chicken cutlets. Coated in coarsely ground seeds, panko, and Parmesan, then pan-fried golden, they make a lively weeknight main.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 42g protein
• 16g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb (4 thin cutlets) boneless skinless chicken breasts
• 1 cup raw pumpkin seeds (pepitas)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup neutral oil for frying
• 4 lemon wedges
• 2 tbsp chopped fresh parsley

Instructions

1. 1Place each chicken breast between plastic wrap and pound gently with a meat mallet or rolling pin until evenly about 1/2-inch thick. Pat the cutlets completely dry with paper towels.
2. 2Season both sides of the chicken generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Let them sit at room temperature while you prep the coating.
3. 3In a food processor, pulse the pumpkin seeds until coarsely ground but still a little chunky for texture; tip them into a shallow dish and stir in the panko and Parmesan.
4. 4Set up a breading station: flour in one shallow dish, beaten eggs in a second, and the pepita-panko mixture in a third.
5. 5Dredge each cutlet first in flour, shaking off excess, then dip fully in egg, and finally press firmly into the pepita mixture so both sides are thickly coated.
6. 6Heat the oil in a large 12-inch skillet over medium heat until it shimmers. Working in batches if needed, cook the cutlets until the crust is deep golden and the chicken reaches 165°F inside, about 3 to 4 minutes per side.
7. 7Transfer finished cutlets to a wire rack set over a sheet pan so the crust stays crisp; tent loosely with foil while you finish the rest.
8. 8Squeeze fresh lemon over the hot cutlets, sprinkle with parsley, and serve right away with a simple salad or roasted vegetables so the nutty pepita crunch stays front and center.