Parmesan Chicken Cutlets
Parmesan Chicken Cutlets are flavorful crispy chicken that are seasoned to perfection. This quick and easy dinner is a crowd pleaser!
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CHICKEN CUTLET RECIPE
Is this an adult version of a chicken nugget? Do I dare say yes? Yes! All I know is that a thin crispy, yet moist, flavorful chicken is really hard not to like.
These are very similar to Chicken Milanese but Chicken Milanese is usually served with a squeeze of lemon and topped with arugula.
TIPS TO MAKING THIS SUCCESSFULLY
- Pound your chicken thin. 1/4 inch to be precise.
- Make sure your oil is hot enough when you first put it in the pan or your crust will be soggy.
- Use a wire rack after cooking so the bottom doesn’t get soggy!
HOW TO MAKE THIS
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Pound the chicken breasts flat until 1/4 inch thick. I like to lay a piece of saran wrap over the chicken so pieces don’t fly everywhere. Season both sides of the chicken with salt and pepper.
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Prepare three bowls for the breading: One for the flour. The second one whisk the eggs in. For the third bowl, add the Panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings. Season all of the bowls with salt and pepper. Note: I add about 1/4 teaspoon salt to the eggs and flour bowls, and about 1/2 teaspoon to the breadcrumbs bowl.
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Take each chicken breast and dredge it in the flour, then the eggs, then the breadcrumb mixture. Place on a plate. Repeat with remaining chicken. Let the breaded chicken sit while you heat the skillet.
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Add about 2-3 tablespoons olive oil to a large skillet and heat over medium-high heat. Once oil is hot (test this by adding a breadcrumb to the pan and see if it sizzles), add the chicken breasts and cook for about 2-3 minutes per side or until chicken is no longer pink. If your breadcrumbs are burning your heat is too high. Do this in batches if your pan is small. Cool chicken on a wire rack so the bottom doesn’t get soggy. I like to add a little flaked salt on top. Serve immediately. If not serving immediately keep warm at 200℉ in the oven on a wire rack.
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OTHER ITALIAN RECIPES:
- Chicken Parmesan Meatballs
- Easy Baked Ziti
- Chicken Parmesan Roll-Ups
- Chicken Parmesan Meatball Sliders
- Lasagna Soup
- Easy Baked Chicken Parmesan Recipe
- Baked Spaghetti
- Baked Parmesan Chicken Caesar
Chicken Cutlets
Parmesan Chicken Cutlets are flavorful crispy chicken that are seasoned to perfection. This quick and easy dinner is a crowd pleaser!
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasonings
- 2-3 tablespoons olive oil
Instructions
- Pound the chicken breasts flat until 1/4 inch thick. I like to lay a piece of saran wrap over the chicken so pieces don't fly everywhere. Season both sides of the chicken with salt and pepper.
- Prepare three bowls for the breading: One for the flour. The second one whisk the eggs in. For the third bowl, add the Panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings. Season all of the bowls with salt and pepper. Note: I add about 1/4 teaspoon salt to the eggs and flour bowls, and about 1/2 teaspoon to the breadcrumbs bowl.
- Take each chicken breast and dredge it in the flour, then the eggs, then the breadcrumb mixture. Place on a plate. Repeat with remaining chicken. Let the breaded chicken sit while you heat the skillet.
- Add about 2-3 tablespoons olive oil to a large skillet and heat over medium-high heat. Once oil is hot (test this by adding a breadcrumb to the pan and see if it sizzles), add the chicken breasts and cook for about 2-3 minutes per side or until chicken is no longer pink. If your breadcrumbs are burning your heat is too high. Do this in batches if your pan is small. Cool chicken on a wire rack so the bottom doesn't get soggy. I like to add a little flaked salt on top. Serve immediately. If not serving immediately keep warm at 200℉ in the oven on a wire rack.
