Pumpkin Seed Crusted Chicken Cutlets

Pepitas, the hulled green pumpkin seeds, star in this crispy American cutlet. Blended with panko and Parmesan for a toasty crust, then pan-fried, they turn everyday chicken into a textured weeknight dinner.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 42g protein
• 14g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1 1/2 lb (2 large) boneless skinless chicken breasts
• 1 1/4 cups raw hulled pumpkin seeds (pepitas)
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/4 tsp divided kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1/3 cup olive oil or avocado oil for pan-frying
• 4 lemon wedges for serving
• 2 tbsp chopped parsley for finish

Instructions

1. 1Slice each chicken breast horizontally into two thinner cutlets and pound gently between plastic wrap to an even 1/2-inch thickness.
2. 2Season both sides of the cutlets lightly with part of the salt and the black pepper; set aside on a plate.
3. 3Pulse the pepitas in a food processor until mostly coarse crumbs with some whole pieces left for texture; do not turn them into powder.
4. 4Tip the ground pepitas into a shallow dish and mix with panko, Parmesan, garlic powder, smoked paprika, and remaining salt.
5. 5Set up a breading station: flour in one dish, beaten eggs whisked with Dijon in a second, and the pepita mixture in a third.
6. 6Dredge each cutlet in flour, shake off excess, dip fully in the egg wash, then press firmly into the pepita crust so both sides are thickly coated.
7. 7Heat a large skillet over medium heat and add enough oil to coat the bottom generously; the oil should shimmer but not smoke.
8. 8Cook the cutlets in batches without crowding for 3 to 4 minutes per side until the crust is deep golden and the chicken reaches 165°F inside.
9. 9Transfer finished cutlets to a wire rack set over a sheet pan so the underside stays crisp while you cook the rest.
10. 10Rest two minutes, then plate with lemon wedges and a sprinkle of parsley; the pepita crust should crackle when cut.