Parmesan-Crusted Chicken Cutlets

$- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (or oregano) - Salt and pepper to taste - 1/4 cup all-purpose flour - Olive oil, for frying - Fresh parsley, finely chopped (for garnish) You can swap the Parmesan cheese with Pecorino for a stronger flavor. Instead of panko, regular breadcrumbs work, but they will be less crunchy. If you want a lighter option, use egg whites only for breading. You can also use almond flour for a gluten-free version. To save time, prep your ingredients before cooking. Pound the chicken breasts to even thickness and store them in the fridge. Mix the cheese and breadcrumbs ahead of time and keep them in an airtight container. You can also crack the eggs and whisk them in a bowl, then cover it with plastic wrap. This way, when you’re ready to cook, everything is set for quick assembly. {{ingredient_image_2}} Start by setting up your breading station. You need three shallow dishes. In the first dish, add 1/4 cup of all-purpose flour. Sprinkle in a pinch of salt and pepper. In the second dish, crack two large eggs and beat them well. In the third dish, mix 1 cup of grated Parmesan cheese, 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried Italian herbs, and a little salt and pepper. This setup makes breading easy and fun! Next, take your chicken breasts. Place each one between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound them gently. You want the chicken to be about 1/2 inch thick. This step helps the chicken cook evenly. Plus, it keeps the meat nice and tender. Now, let’s bread the chicken. First, coat each piece in the seasoned flour. Make sure to cover both sides. Shake off any extra flour. Next, dip the chicken into the beaten eggs. Ensure both sides are coated well so the crust sticks. Finally, press the chicken into the Parmesan-breadcrumb mixture. Cover both sides completely. This creates a crispy outer layer that you will love! Grab a large skillet and pour in enough olive oil to cover the bottom. You want about 1/4 inch of oil. Heat the skillet over medium heat until the oil shimmers. Carefully place the breaded chicken cutlets in the skillet. Make sure not to overcrowd the pan. Fry each cutlet for about 4-5 minutes on each side. You want them golden brown and cooked through, reaching an internal temperature of 165°F. Once done, place the cutlets on a plate lined with paper towels. This step helps absorb any extra oil. Let them rest for a few minutes before serving. To get that amazing crunch, use panko breadcrumbs. They are larger and crispier than regular breadcrumbs. Make sure to press the chicken well into the breadcrumb mix. This helps the coating stick better. Fry the chicken in hot oil, around 350°F. This temperature gives you a golden crust without burning the meat. One common mistake is overcrowding the pan. This lowers the oil temperature and can lead to soggy chicken. Fry in batches if needed. Another mistake is not seasoning enough. Make sure you season each layer: the flour, egg, and breadcrumbs. This adds depth of flavor. Lastly, don’t skip resting the chicken after frying. This helps keep it juicy inside. Garnishing adds a lovely touch to your dish. Chop fresh parsley and sprinkle it on top of the cutlets. This adds color and a fresh taste. You can also drizzle a bit of olive oil or squeeze lemon juice over them for extra flavor. Serve on a nice platter with a side of roasted veggies or salad. This makes your meal look inviting and tasty. Pro Tips Even Thickness: Ensure that chicken breasts are pounded to an even thickness for uniform cooking and tenderness. Chill Before Frying: Let the breaded chicken sit in the refrigerator for about 15 minutes before frying. This helps the coating adhere better. Oil Temperature: Make sure the oil is hot enough before adding chicken. A shimmering surface indicates it's ready; too cool oil can lead to soggy cutlets. Resting Time: Allow the cooked cutlets to rest for a few minutes after frying. This helps retain moisture and enhances flavor. {{image_4}} You can switch up the flavor by using different cheeses. Try using mozzarella for a gooey, stretchy bite. You can also add some sharp cheddar for a rich taste. Mixing cheeses can make your chicken even tastier. Just replace part of the Parmesan with your favorite cheese. Baking your chicken cutlets is a great way to make them healthier. Instead of frying, place the breaded cutlets on a baking sheet. Spray a light coat of olive oil on top for a crispy finish. Bake them at 400°F for about 20 minutes. This keeps the flavor but cuts down on oil. Adding spices can really take your chicken to the next level. Try adding smoked paprika for a smoky touch. A pinch of cayenne can give it some heat. You can also add fresh herbs like basil or thyme. These little tweaks can create new flavors in your dish. After you enjoy your Parmesan crusted chicken cutlets, store leftovers in an airtight container. Keep them in the fridge for up to three days. Make sure the cutlets are cool before sealing. This helps keep them fresh and tasty. To reheat, use an oven for best results. Preheat it to 350°F (175°C). Place the chicken cutlets on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method keeps the crust crispy. You can also use a skillet. Heat a bit of olive oil over medium heat and cook for 3-4 minutes on each side. If you have extra cutlets, freezing is a great option. First, let the chicken cool completely. Wrap each cutlet in plastic wrap, then place them in a freezer bag. Remove as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. You can check the chicken with a meat thermometer. The internal temperature should reach 165°F. If you do not have a thermometer, cut into the thickest part of the chicken. The meat should be white, not pink. Juices should run clear, not red. Yes, you can prepare the cutlets ahead of time. Bread the chicken cutlets and store them in the fridge for a few hours. This helps the coating stick better when you cook them. You can also freeze the breaded cutlets for longer storage. Just remember to cook them from frozen, adding a few extra minutes to the cooking time. Many sides go great with these cutlets. Here are some ideas: - Roasted vegetables, like carrots or broccoli - A crisp salad with mixed greens and vinaigrette - Mashed potatoes or creamy polenta - Pasta with marinara or garlic sauce Using panko breadcrumbs gives the cutlets extra crunch. They are lighter and airier than regular breadcrumbs. However, if you don't have panko, you can use regular breadcrumbs. Just know the texture may not be as crispy. In this blog post, we covered the best ingredients for chicken cutlets and tips for preparing them. You learned how to set up a solid breading station, pound chicken breasts, and achieve the perfect crunch. We also explored fun variations and storage tips. Remember, great chicken cutlets can turn any meal into a delight. Follow these steps, avoid common mistakes, and enjoy a crispy, tasty dish anytime. You can impress your friends and family with ease. Happy cooking!$

Parmesan-Crusted Chicken Cutlets

Crispy and flavorful chicken cutlets coated in a Parmesan and panko breadcrumb mixture.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

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

Instructions

Start by preparing your breading station: In one shallow dish, add the all-purpose flour along with a pinch of salt and pepper. In a second shallow dish, crack the eggs and beat them until well combined. In a third shallow dish, whisk together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried Italian herbs, and a sprinkle of salt and pepper.
For the chicken, place each breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness.
To bread the chicken, first lightly coat each breast in the seasoned flour, making sure to cover both sides. Shake off any excess flour.
Next, dip the flour-coated chicken into the beaten eggs, ensuring an even coating on both sides.
Finally, press the chicken into the Parmesan-breadcrumb mixture, covering both sides thoroughly.
In a large skillet, pour in enough olive oil to cover the bottom with about 1/4 inch depth. Heat the oil over medium heat until it shimmers.
Carefully add the breaded chicken cutlets to the skillet, ensuring not to overcrowd the pan. Fry the chicken for approximately 4-5 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F.
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. Allow them to rest for a few minutes.
Before serving, garnish the cutlets with finely chopped fresh parsley.

Notes

Serve with a drizzle of olive oil or a squeeze of lemon for brightness.

Keyword chicken, cutlets, fried, Parmesan