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To make Parmesan crusted chicken cutlets, you need a few simple ingredients. Each one plays a key role in making this dish juicy and flavorful. Here’s what you need: - 4 boneless, skinless chicken breasts - 1 cup of grated Parmesan cheese - 1 cup of breadcrumbs (preferably panko for extra crunch) - 1/4 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (or oregano) - Salt and pepper to taste - Olive oil for frying - Fresh parsley, chopped (for garnish) These ingredients come together to form a delicious crust and tender chicken. The Parmesan cheese adds a rich, nutty flavor. The breadcrumbs help create a nice crunch. The spices bring warmth and depth, making every bite a delight. You can easily find these ingredients at your local grocery store. If you want to switch things up, try different herbs or spices. This recipe is flexible, so feel free to add your twist! {{ingredient_image_1}} To make the best Parmesan crusted chicken cutlets, you need a good breading station. Start with three shallow dishes. In the first dish, mix flour with salt and pepper. This adds a nice base for the chicken. In the second dish, beat two large eggs. This will help the breading stick. In the third dish, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried herbs, salt, and pepper. This mixture creates a flavorful crust. Next, take your four boneless, skinless chicken breasts. Place each breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/2-inch thick. This step is key for even cooking and tenderness. Make sure they are all about the same thickness. This helps them cook at the same rate. Now it’s time to coat the chicken. Start by dredging each chicken breast in the flour. Make sure to cover both sides lightly. Shake off any extra flour. Next, dip the floured chicken into the beaten eggs. Ensure the chicken is fully coated in the egg. After that, press it into the Parmesan-breadcrumb mixture. Cover both sides well for a crispy crust. The mixture will stick nicely because of the egg. You are now ready to fry! To get that perfect crispy crust, use panko breadcrumbs. They make a big difference. Mix the breadcrumbs with grated Parmesan cheese, garlic powder, onion powder, and herbs. This adds flavor and crunch. Press the chicken firmly into the mixture. This helps it stick well. Pound the chicken breasts to about 1/2-inch thick. This helps them cook evenly. If they are uneven, some parts may cook too fast. Use a meat mallet or rolling pin for this step. It is key for juicy cutlets. Heat the olive oil over medium heat. You want about 1/4 inch of oil in the pan. Test the oil by dropping in a small piece of bread. If it sizzles right away, it's ready. Cook the cutlets for 4-5 minutes on each side. This ensures a golden brown color and keeps them juicy. Check the internal temperature. It should reach 165°F. Pro Tips Use Panko Breadcrumbs: For an extra crunchy texture, opt for panko breadcrumbs instead of regular ones. They create a light and crispy crust that elevates the dish. Rest the Chicken: After frying, let the chicken cutlets rest for a few minutes. This helps the juices redistribute, ensuring a moist and tender cutlet. Check Oil Temperature: Make sure the oil is hot enough before adding the chicken. A temperature of 350°F is ideal for achieving a golden crust without absorbing too much oil. Experiment with Seasonings: Feel free to customize the breadcrumb mixture by adding your favorite spices or herbs. This will give your chicken cutlets a unique flavor profile. {{image_2}} You can make this dish in the oven for a healthier twist. Preheat your oven to 400°F. Prepare the chicken as usual, then place the breaded cutlets on a baking sheet lined with parchment paper. Spray or brush them lightly with olive oil. Bake for about 20-25 minutes until golden and cooked through. This method gives you a crispy crust without frying. Want to spice things up? Add lemon zest for a bright flavor. It gives a fresh taste that pairs well with chicken. You can also mix in chili flakes for a bit of heat. Just a pinch can elevate your dish without overwhelming it. Feel free to experiment with your favorite spices, too. If you need a gluten-free option, swap the breadcrumbs with crushed gluten-free crackers or almond flour. Use cornstarch instead of flour for coating. These changes will keep the dish crispy and tasty. You won’t miss the gluten at all! After cooking, let the chicken cool to room temperature. Store the chicken cutlets in an airtight container. They will last in the fridge for up to three days. Place a paper towel in the container to absorb moisture. This helps keep the chicken crispy. If you want to save some cutlets for later, freezing is a great option. First, let the chicken cool completely. Wrap each cutlet in plastic wrap tightly. Then, place them in a freezer bag or container. They can be frozen for up to three months. Label the bag with the date for easy tracking. To reheat, avoid the microwave if you want to keep the crust crispy. Instead, place the cutlets in a preheated oven at 350°F. Heat for about 10-15 minutes, or until warmed through. You can also reheat them in a skillet over medium heat. Add a little olive oil to keep them crispy. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. You can also cut into the thickest part. The meat should be white and juices should run clear. If you see any pink, cook it a bit longer. Yes, you can prep the chicken ahead of time. Bread the chicken cutlets and store them in the fridge for a few hours. This helps the breading stick better. You can also freeze the breaded cutlets for later. Just remember to thaw them before cooking. These cutlets pair well with many sides. Try serving them with a fresh salad or steamed veggies. Mashed potatoes or pasta also make great choices. Don't forget a squeeze of lemon for extra flavor. Consider a light sauce for a tasty finish too. You learned how to make crispy Parmesan-crusted chicken cutlets. We walked through the ingredients, from chicken breasts to tasty seasonings. Then, I shared the step-by-step process, so you can coat and fry them perfectly. I also gave you tips for a crunchy crust and even cooking. You can try fun variations like oven-baked options or gluten-free swaps. Now, you’re ready to impress with this delicious dish. Enjoy cooking and sharing this delightful meal!

Parmesan-Crusted Chicken Cutlets

Crispy and flavorful chicken cutlets coated in Parmesan and breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably panko)
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • 0.25 cup all-purpose flour
  • for frying amount olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by setting up your breading station. In one shallow dish, combine the flour with a pinch of salt and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried herbs, salt, and pepper.
  • Place each chicken breast between two sheets of plastic wrap and pound them to about 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
  • Dredge each chicken breast first in the flour, coating both sides lightly. Shake off any excess.
  • Next, dip the floured chicken into the beaten eggs, ensuring an even coat.
  • Finally, press the chicken into the Parmesan-breadcrumb mixture, covering both sides thoroughly for a crispy crust.
  • In a large skillet, heat 1/4 inch of olive oil over medium heat. Once hot, carefully add the breaded chicken cutlets to the skillet, cooking in batches if necessary.
  • Fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
  • Once cooked, place the cutlets on a paper towel-lined plate to absorb excess oil. Let them rest for a few minutes before serving.
  • Garnish with chopped fresh parsley before serving.

Notes

Serve with a side salad or pasta for a complete meal.
Keyword chicken, cutlets, dinner, fried, Parmesan