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Crispy Parmesan Chicken Cutlets Recipe

Crispy Parmesan Chicken Cutlets Recipe
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★★★★★

5 from 7 reviews

Crispy Parmesan Chicken Cutlets are golden, crunchy, and packed with savory flavors. Thinly sliced chicken breasts are coated in a seasoned Parmesan breadcrumb mixture and pan-fried to perfection, making a delightful crispy, juicy entrée perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Coating

  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (panko or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)

Cooking

  • 3 tablespoons olive oil
  • 2 tablespoons butter

Garnish & Serving

  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the chicken cutlets: Slice each chicken breast horizontally to create thin cutlets. Pat them dry thoroughly using paper towels to ensure the coating sticks well.
  2. Set up your coating stations: Arrange three shallow bowls – one with all-purpose flour, one with eggs whisked together with milk, and the third with a mixture of grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper.
  3. Coat the chicken: Dredge each chicken cutlet first in the flour, shaking off the excess. Then dip into the egg mixture, ensuring full coverage. Finally, press the cutlets into the Parmesan breadcrumb mixture to coat evenly on all sides.
  4. Heat the skillet: Place olive oil and butter in a large skillet and heat over medium heat until the butter melts and the oil is shimmering but not smoking.
  5. Cook the cutlets: Carefully add the coated chicken cutlets to the skillet. Cook them for about 3 to 4 minutes on each side, or until they turn golden brown, develop a crispy crust, and are cooked through with an internal temperature of 165°F (74°C).
  6. Drain excess oil: Transfer the cooked chicken cutlets to a paper towel–lined plate to absorb any extra oil and keep them crispy.
  7. Serve: Garnish the cutlets with freshly chopped parsley and serve immediately with lemon wedges for a bright, zesty finish.

Notes

  • For extra crispiness, use panko breadcrumbs instead of regular ones.
  • Adjust seasoning and salt to taste, especially if using salted butter.
  • Make sure chicken cutlets are evenly thin for uniform cooking.
  • Can be paired nicely with a fresh salad, mashed potatoes, or steamed vegetables.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispiness.

Nutrition

Keywords: Parmesan chicken cutlets, crispy chicken cutlets, pan-fried chicken, quick chicken recipe, easy chicken dinner

Find it online: https://maicook.com/crispy-parmesan-chicken-cutlets-recipe/