Crispy Parmesan Chicken Cutlets
Golden, crispy chicken cutlets coated in seasoned breadcrumbs and Parmesan cheese, pan-fried to perfection. A family-friendly main dish with 32g protein per serving.
20m
4
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Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/3 cup vegetable oil for frying
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- 1
Prepare the chicken
Place chicken breasts between plastic wrap and pound to 1/2-inch thickness using a meat mallet. Season both sides with 1/2 teaspoon salt and black pepper.
- 2
Set up breading station
Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, paprika, and remaining salt in the third.
- 3
Bread the chicken cutlets
Dredge each chicken cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- 4
Heat the oil
Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. The oil should be about 1/4-inch deep.
- 5
Cook the cutlets
Carefully place 2 cutlets in the hot oil, avoiding overcrowding. Cook for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until the other side is golden and internal temperature reaches 165°F.
- 6
Finish and serve
Transfer cooked cutlets to a paper towel-lined plate to drain briefly. Repeat with remaining cutlets. Sprinkle with fresh parsley and serve immediately with lemon wedges.
Chef's Tips
For extra crispy cutlets, let the breaded chicken rest for 10 minutes before frying. This helps the coating adhere better. Don't overcrowd the pan as this will lower the oil temperature and result in soggy breading.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this crispy parmesan chicken cutlets
How long does it take to make Crispy Parmesan Chicken Cutlets?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Crispy Parmesan Chicken Cutlets recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Crispy Parmesan Chicken Cutlets recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Crispy Parmesan Chicken Cutlets recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this crispy parmesan chicken cutlets ahead of time?
Yes! You can prepare this crispy parmesan chicken cutlets up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover crispy parmesan chicken cutlets?
Store leftover crispy parmesan chicken cutlets covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with crispy parmesan chicken cutlets?
This crispy parmesan chicken cutlets pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze crispy parmesan chicken cutlets?
Yes, this crispy parmesan chicken cutlets freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.