📋 Instructions

1. 1Pound the cutlets — Place each chicken cutlet between two sheets of plastic wrap and pound to an even 1/4 inch (6mm) thickness. Even thickness is what lets the chicken cook through in the same time the crust turns golden.
2. 2Set up the dredge — Set out three shallow dishes: flour mixed with 1/2 teaspoon salt in one, beaten eggs in the second, and panko, Parmesan, lemon zest, garlic powder, thyme, and the remaining salt in the third. Keep one hand for dry and one for wet to avoid cement fingers.
3. 3Coat each cutlet — Dredge chicken in flour, shake off the excess, dip in egg, then press firmly into the panko mixture on both sides. Set coated cutlets on a rack and let them sit 5 minutes so the coating sets.
4. 4Heat the oil — Pour 1/2 inch of oil into a large skillet and heat over medium-high to 350F (175C). Test with a panko crumb: it should sizzle and bubble immediately at the edges.
5. 5Fry the first side — Fry two cutlets at a time for 3 to 4 minutes until the edges are bubbling and the underside is deep golden brown. Do not move them around; let the crust set.
6. 6Flip and finish — Flip and fry 3 to 4 minutes more, until golden and the internal temperature reads 165F (74C) on an instant-read thermometer. Transfer to a wire rack and sprinkle with a pinch of salt.
7. 7Whip the spoon sauce — Stir together Greek yogurt, grated garlic, lemon juice, a pinch of salt, and half the parsley. Taste and add more lemon if it needs brightness; it should be spoonable, not stiff.
8. 8Plate and serve — Spoon a swoosh of yogurt sauce onto each plate, top with a cutlet, and scatter the remaining parsley over the top. Serve right away while the crust is still loud and crisp.