Go Back
To make crispy Parmesan crusted chicken cutlets, you need: - 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup all-purpose flour - Olive oil or cooking spray (for frying) You can add more fun to your cutlets with these extras: - 1/4 cup fresh parsley, chopped (for garnish) - Lemon wedges (for serving) - Balsamic vinegar (for drizzling) These ingredients enhance taste and look. The parsley adds color and freshness, while lemon gives a zesty kick. To cook these delicious cutlets, gather these tools: - Meat mallet or rolling pin - Three shallow dishes (for breading) - Large skillet - Tongs (for flipping chicken) - Paper towels (for draining) Having the right tools makes the process smooth. You will enjoy cooking and serving this dish more when you are prepared! Start by prepping the chicken. Place the chicken breasts between two pieces of plastic wrap. You can also use a large zip-top bag. Next, grab a meat mallet or a rolling pin. Pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly. Now, let’s set up the breading station. You will need three shallow dishes. In the first dish, add 1/4 cup of all-purpose flour. In the second dish, whisk together two large eggs. In the third dish, mix 1 cup of grated Parmesan, 1 cup of breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. This mix will give the chicken a tasty crust. It’s time to cook the chicken. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Wait until the oil shimmers. This means it’s hot enough. Carefully add the breaded chicken cutlets in batches. Don’t overcrowd the pan. Fry each cutlet for about 4-5 minutes on each side. You want them golden brown and cooked through. The internal temperature should reach 165°F. Once cooked, transfer the cutlets to a plate lined with paper towels. This helps drain any excess oil. Enjoy your crispy chicken cutlets! To get that perfect crunch, use panko breadcrumbs. They add extra texture that regular breadcrumbs lack. Make sure to press the breading firmly onto the chicken. This helps it stick better when frying. Fry in hot oil; it should shimmer. Do not overcrowd the pan. This keeps the oil hot and gives a nice golden color. Feel free to tweak the seasoning mix. If you love garlic, add more garlic powder. You can also try adding a pinch of cayenne for heat. Fresh herbs like thyme or oregano can add more flavor. Adjust salt and pepper based on your taste. Taste your egg mixture for a hint of seasoning before breading. One mistake is not pounding the chicken evenly. This will lead to uneven cooking. Another common error is skipping the chilling step after breading. Chill the cutlets for about 10 minutes. This helps the breading set. Lastly, don’t rush the frying. Cook each side until golden brown. Rushing can lead to soggy cutlets. {{image_2}} You can change the cheese to fit your taste. Try using mozzarella for a melty bite. It adds a nice stretch and flavor. Cheddar also works well, giving a sharp taste. You can even mix cheeses for a unique flavor. Just remember to keep the same amount of cheese. Want some heat? Add red pepper flakes to the breadcrumb mix. Start with half a teaspoon and taste. You can always add more! Another option is to use pepper jack cheese. This gives a creamy texture with a spicy kick. You can also try hot sauce in the egg wash for extra flavor. To make these cutlets gluten-free, swap the breadcrumbs. Use gluten-free breadcrumbs or crushed rice cereal. You can also use ground almonds for a nutty flavor. Just ensure the flour is gluten-free too. The cooking method stays the same, so you still get that crunch! After cooking your crispy Parmesan crusted chicken cutlets, let them cool down. Place them on a wire rack. This keeps air circulating and helps prevent sogginess. If you stack them, they may steam and lose their crunch. Store any leftovers in an airtight container. Make sure they cool completely before sealing. You can keep them in the fridge for up to three days. For longer storage, freeze them in a freezer-safe bag. They can last up to three months in the freezer. To reheat, use an oven for the best crunch. Preheat the oven to 375°F. Place the chicken cutlets on a baking sheet and bake for about 10-15 minutes. If you are short on time, you can use a microwave, but this may make them soft. If you want to use the microwave, heat in short bursts and check often. To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the cutlet. The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the chicken. The meat should be white and juices should run clear, not pink. Yes, you can freeze chicken cutlets. Allow them to cool completely after cooking. Place them in a single layer on a baking sheet. Freeze for about 1 hour, then transfer them to a freezer-safe bag. They can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat in the oven. Many sides work well with these chicken cutlets. Here are some great options: - Mixed greens salad: A fresh salad adds crunch and color. - Roasted vegetables: Try carrots, broccoli, or zucchini for a tasty side. - Mashed potatoes: Creamy potatoes balance the crunch of the chicken. - Pasta: A light pasta dish with olive oil and garlic complements the meal. - Rice pilaf: Fluffy rice adds a nice texture and flavor contrast. Feel free to mix and match these sides to create your perfect meal! You learned the key steps to make crispy Parmesan chicken cutlets. We covered the essential and optional ingredients, along with the best cooking tools. I shared tips for achieving that perfect crunch and avoiding mistakes. You also discovered tasty variations for different diets. In conclusion, with these instructions and tips, you can easily create a delicious dish. Enjoy experimenting in the kitchen and delight in sharing your tasty meals with others. Happy cooking!

Crispy Parmesan Crusted Chicken Cutlets

Savor the irresistible crunch of Crispy Parmesan Crusted Chicken Cutlets with this quick and easy recipe! Perfectly seasoned and perfectly fried, these cutlets are a delicious dinner option that the whole family will love. In just 30 minutes, learn how to achieve that golden brown crust and tender chicken inside.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup all-purpose flour

1/4 cup fresh parsley, chopped (for garnish)

Olive oil or cooking spray (for frying)

Instructions
 

Prep the Chicken: Place chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or a rolling pin, pound the chicken to an even thickness (about 1/2 inch thick) to ensure even cooking.

    Set Up Breading Station: In three shallow dishes, set up your breading station. In the first dish, add the flour. In the second dish, whisk together the eggs. In the third dish, combine the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

      Bread the Chicken: Dredge each chicken cutlet first in flour, shaking off any excess. Then dip it in the whisked egg, allowing the excess to drip off. Finally, coat the chicken in the Parmesan-breadcrumb mixture, pressing lightly to adhere the coating well.

        Heat the Pan: In a large skillet, heat about 1/4 inch of olive oil over medium heat. Once the oil is hot enough (it should shimmer), add the breaded chicken cutlets in batches (don’t overcrowd the pan).

          Cook the Chicken: Fry the cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.

            Garnish and Serve: Once all cutlets are cooked, sprinkle with chopped fresh parsley for a pop of color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the chicken cutlets on a bed of mixed greens with lemon wedges on the side for a bright touch. Drizzle with a little olive oil and balsamic vinegar for extra flavor. Enjoy!