Go Back
- 2 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably Panko) - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 1/4 cup olive oil (for frying) - Fresh parsley, chopped (for garnish) Crispy Parmesan chicken cutlets start with simple ingredients. The chicken breasts are the star of this dish. They should be boneless and skinless for best results. You need flour, eggs, and breadcrumbs to coat the chicken. I prefer Panko breadcrumbs. They give an extra crunch that you will love. The next part is the Parmesan cheese. You want it grated, as it sticks better to the chicken. For seasonings, garlic powder, onion powder, and Italian herbs add flavor. Don't forget salt and pepper to taste. Finally, olive oil is for frying. This will give the cutlets a nice golden color. Fresh parsley adds a pop of color when serving. Each ingredient plays a role in making the cutlets delicious. Together, they create a meal that is both crispy and flavorful. {{ingredient_image_1}} - Preheat your oven to 200°F (95°C). - Prepare a baking sheet lined with paper towels. Start by preheating the oven. This helps keep the chicken warm once cooked. The paper towels will soak up any extra oil, keeping your cutlets crispy. - Pound chicken to even thickness. - Set up dredging station. Next, you need to pound the chicken. Place each breast between plastic wrap. Use a meat mallet or rolling pin to flatten them to about 1/2 inch thick. This helps them cook evenly. Now, set up your dredging station. You will need three shallow bowls. Fill the first bowl with flour, the second with beaten eggs, and the third with a mix of breadcrumbs, Parmesan, garlic powder, onion powder, herbs, salt, and pepper. - Coat chicken cutlets. - Fry cutlets until golden brown. - Keep warm in the oven. Now, it’s time to coat the chicken. Dip each piece in flour, shaking off the excess. Then, dip it in the eggs. Lastly, coat it in the breadcrumb mix, pressing lightly to make sure the crumbs stick well. Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets. Fry them in batches so you don’t overcrowd the pan. Cook for about 4-5 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F (75°C). After frying, place the cutlets on the prepared baking sheet. Keep them warm in the oven while you finish the rest. This way, all cutlets stay hot and crispy. To make your chicken cutlets really crispy, use Panko breadcrumbs. They add great crunch. Panko is lighter than regular breadcrumbs, so it puffs up nicely when you fry. Also, do not overcrowd the pan while frying. If you add too many cutlets, the oil cools down. This can make your cutlets soggy instead of crispy. Always check the internal temperature of your cutlets. They should reach 165°F (75°C) to be safe. Use a meat thermometer for accuracy. After frying, let the cutlets rest for a few minutes. This helps keep them juicy and lets the crust set. Serve your crispy chicken cutlets on a wooden cutting board. It adds a rustic touch. You can garnish with lemon wedges and fresh parsley. The lemon gives a nice pop of color and flavor. Consider pairing your cutlets with a light salad or roasted veggies for a complete meal. Pro Tips Use Panko Breadcrumbs: For an extra crispy texture, opt for Panko breadcrumbs instead of regular ones. They create a light and crunchy coating that enhances the cutlets' overall crunchiness. Season the Flour: Don’t forget to season the flour with salt and pepper before dredging the chicken. This adds an extra layer of flavor directly to the chicken. Control the Heat: Keep the oil at a medium-high temperature for frying. If the oil is too hot, the outside will burn before the inside cooks through. Use a thermometer for best results. Rest Before Serving: Allow the cooked cutlets to rest for a few minutes before serving. This helps to retain their juices and ensures a moist and tender result. {{image_2}} You can spice things up! Add cayenne pepper for a bit of heat. A small amount goes a long way, so start with just a pinch. You can also mix in different herbs and spices. Try fresh thyme or rosemary for a nice twist. You can even add smoked paprika for a deeper flavor. This makes your chicken cutlets unique and fun! If you want a different taste, consider using chicken thighs instead of breasts. Thighs stay juicier and can add more flavor. You can also swap Parmesan with other cheeses. Try mozzarella for a gooey texture or cheddar for a sharper taste. This lets you customize your dish to your preference. Pair your crispy chicken cutlets with light salads or roasted vegetables. A fresh arugula salad balances the crunchiness. You can serve them with dipping sauces like marinara or aioli. This adds a fun element to the meal. You can also serve them on a wooden board with lemon wedges. This not only looks great but adds brightness to the dish! After enjoying your crispy Parmesan chicken cutlets, store any leftovers right away. Place them in an airtight container. This keeps them fresh for you. Consume the leftovers within 3-4 days for the best taste and quality. If you want to save some cutlets for later, freezing works well. You can freeze uncooked, breaded cutlets. This way, you can cook them fresh whenever you like. When you're ready to eat, just reheat them in an oven or air fryer. This keeps them crispy and delicious. To enjoy the cutlets again, use the oven or a skillet for reheating. This method helps the cutlets stay crispy. Avoid microwaving them, as it can make them soggy. By following these steps, your chicken cutlets will taste just as good as when you first made them. To make crispy chicken cutlets, follow these steps: 1. Pound the Chicken: First, place each chicken breast between plastic wrap. Use a meat mallet to pound them to about 1/2 inch thick. This helps them cook evenly. 2. Prepare Dredging Station: Set out three shallow bowls. Fill one with flour, the second with beaten eggs, and the third with a mix of breadcrumbs, Parmesan, garlic powder, onion powder, Italian herbs, salt, and pepper. 3. Coat the Chicken: Dip each chicken breast in the flour. Shake off the extra flour. Next, dip it in the egg, letting any excess drip off. Finally, dredge it in the breadcrumb mix. Press lightly to help the crumbs stick. 4. Fry the Cutlets: Heat olive oil in a large skillet over medium-high heat. Once hot, fry the breaded cutlets in batches. Cook for about 4-5 minutes on each side until golden brown. The inside should reach 165°F. 5. Keep Warm: Transfer the cutlets to a baking sheet lined with paper towels. Place it in a 200°F oven to keep them warm while cooking the rest. Yes, you can use other cheeses! Here are some great substitutes: - Mozzarella: This cheese melts well and adds a nice texture. - Parmesan Blend: Mix Parmesan with other hard cheeses like Pecorino for a different flavor. - Cheddar: Sharp cheddar gives a more robust taste to your cutlets. Feel free to experiment to find your favorite! Crispy chicken cutlets pair well with many sides. Here are some tasty options: - Light Salad: A fresh salad with vinaigrette balances the richness of the cutlets. - Roasted Vegetables: Carrots, zucchini, or bell peppers add color and nutrition. - Mashed Potatoes: Creamy mashed potatoes provide comfort and are always a hit. - Pasta: Serve with a light pasta dish, like spaghetti aglio e olio, for a filling meal. These sides complement the flavors and textures of the crispy chicken cutlets perfectly! You've learned to make crispy chicken cutlets with simple steps and tips. We covered main ingredients, seasonings, and cooking methods. I shared how to achieve perfect crispiness and presented different variations you can try. Remember, serve these cutlets warm with fresh sides for a great meal. Store leftovers correctly or freeze for later use. Keep experimenting with flavors to find your favorites. Enjoy your cooking journey, and make every bite count!

Crispy Parmesan Chicken Cutlets

Deliciously crispy chicken cutlets coated with Parmesan and herbs, perfect for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably Panko)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs (oregano, basil)
  • to taste Salt and pepper
  • 0.25 cup olive oil (for frying)
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 200°F (95°C). Prepare a baking sheet lined with paper towels to keep the cooked cutlets warm.
  • Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
  • In one shallow bowl, place the flour. In a second shallow bowl, add the beaten eggs. In a third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper.
  • Dip each chicken breast into the flour, shaking off any excess. Next, immerse it in the beaten eggs, allowing any excess to drip off. Lastly, dredge it in the breadcrumb mixture, pressing lightly to ensure it adheres well.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side, or until golden brown and cooked through.
  • Transfer the fried cutlets to the prepared baking sheet and keep them warm in the oven while frying the remaining pieces.
  • Once all cutlets are cooked, plate them up and garnish with fresh chopped parsley.

Notes

Serve with lemon wedges and a light salad for a complete meal.
Keyword chicken, crispy, cutlets, Parmesan