Parmesan Crusted Chicken Cutlets

$To create the perfect Parmesan crusted chicken cutlets, you need a simple list of fresh ingredients. Here’s what you will gather: - 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 - Salt and freshly ground black pepper - 1/2 cup all-purpose flour - Olive oil (for frying) - Fresh parsley (for garnish) These ingredients blend together to form a tasty crust that will make your chicken cutlets shine. The combination of Parmesan cheese and panko breadcrumbs gives them that delightful crunch. Using fresh herbs adds great flavor. Always season your chicken well with salt and pepper to bring out its natural taste. Gather these items before you start, and you will be ready to cook! For the complete cooking guide, refer to the Full Recipe. First, I like to pound the chicken to an even thickness. This step helps the chicken cook perfectly. I place the chicken breasts between plastic wrap. Then, using a meat mallet, I gently pound them to about 1/2 inch thick. After that, I season both sides with salt and pepper. This brings out their natural flavor. Next, I prepare my dredging station. I take three shallow dishes and fill them as follows: - In the first dish, I add 1/2 cup of all-purpose flour. - In the second dish, I whisk together 2 large eggs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. - In the third dish, I mix 1 cup of grated Parmesan cheese, 1 cup of panko breadcrumbs, and 1 teaspoon of dried Italian herbs. This mixture gives the cutlets a great crunch. Now it’s time to coat the chicken. I take one breast and dip it into the flour first. I make sure to shake off any excess. Next, I dip it into the egg mixture, coating it fully. Finally, I press it into the Parmesan breadcrumb mixture, ensuring an even coat. I repeat this for all the chicken breasts. I heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. I let the oil heat until it shimmers. Then, I carefully add the breaded chicken cutlets, cooking them in batches. Each cutlet cooks for about 4-5 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. Once cooked, I transfer the chicken cutlets to a plate lined with paper towels. This helps absorb any extra oil. I let them rest for a few minutes, allowing the juices to redistribute. To serve, I arrange the crispy cutlets on a platter or individual plates. I garnish them with freshly chopped parsley for a pop of color. For the full recipe, check out the earlier instructions. To make your chicken cutlets crispy, choose the right oil. I recommend using olive oil for frying. It adds flavor and holds up well to heat. You can also use canola oil or vegetable oil. These oils can reach high temperatures without burning. Panko breadcrumbs are key to crispiness. They create a light and airy coating. Unlike regular breadcrumbs, panko has a larger flake size. This means more surface area for crunch. When you press the chicken into them, they stick well, giving you that perfect crunch you crave. To boost flavor, consider adding spices and herbs. Try paprika for a smoky taste or cayenne for heat. You can also mix in dried parsley or thyme for a fresh hint. These extras can elevate your dish. Before breading, marinate the chicken for extra flavor. A simple mix of olive oil, lemon juice, and garlic works wonders. Let the chicken soak for 30 minutes. This step makes the meat juicy and adds depth to each bite. If you want a healthier option, try baking or air frying. Preheat your oven to 400°F. Place the breaded cutlets on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through. For air frying, set your air fryer to 375°F. Cook the cutlets for about 12-15 minutes. This method ensures even cooking while keeping the cutlets crispy. Regardless of the method, ensure even cooking. Using a meat thermometer can help. Check that the internal temperature reaches 165°F. This guarantees your chicken is safe to eat and perfectly cooked. {{image_4}} You can easily change the cheese to fit your taste. Try using mozzarella for a milder flavor. Cheddar adds a sharp twist, which many people love. You can also add spices to ramp up the heat. A pinch of cayenne or red pepper flakes will do the trick. It’s fun to experiment with flavors to find your perfect mix. Pairing is key for a great meal. Serve your chicken cutlets with fresh vegetables. Roasted asparagus or a simple salad works well. You can also add sauces for extra flavor. Marinara sauce is a classic choice, great for dipping. Garlic aioli adds a creamy touch, balancing the crunch of the chicken. For a quick lunch, slice up the chicken cutlets. They work great in wraps with fresh veggies. You can also make a salad with the cutlet pieces on top. When meal prepping, cook a batch at once. Store them in the fridge for easy meals all week. Just reheat when you're ready to eat. To store your Parmesan crusted chicken cutlets, first let them cool. Place them in an airtight container. This keeps them fresh and prevents drying out. You can keep cutlets in the fridge for up to three days. For best taste, eat them within two days. If you want to save cutlets for later, freezing works great. Wrap each cutlet tightly in plastic wrap. Then, place them in a freezer-safe bag or container. You can freeze them for up to three months. When you’re ready to eat, thaw the cutlets in the fridge overnight. For the best flavor, reheat cutlets in the oven or on the stovetop. If using the oven, preheat it to 375°F. Place the cutlets on a baking sheet and bake for about 10-15 minutes. For stovetop, heat a little olive oil in a pan. Cook each side for about 3-4 minutes. This helps keep them crispy. Always check that they reach an internal temperature of 165°F. To make Parmesan crusted chicken cutlets crispy, use panko breadcrumbs. They add great texture. Ensure the oil is hot before adding the chicken. Fry in small batches so they stay crispy. Let them rest on paper towels after frying to absorb excess oil. This keeps them crunchy. Yes, you can bake these cutlets! Preheat your oven to 400°F. Place the breaded chicken on a baking sheet lined with parchment paper. Lightly spray the cutlets with cooking spray. Bake for about 20-25 minutes or until golden brown. This method is healthier and still tasty. Parmesan crusted chicken cutlets pair well with many sides. Try serving them with a fresh salad, roasted vegetables, or pasta. You can also serve them with a dipping sauce like marinara or garlic aioli. The options are endless! To check if your chicken cutlets are done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. You can make this recipe gluten-free by using gluten-free breadcrumbs and flour. Many brands offer great substitutes. Make sure to read labels to avoid hidden gluten. This way, everyone can enjoy the dish! Store leftover cutlets in an airtight container in the fridge. They should stay fresh for up to 3 days. To reheat, use the oven or stovetop for the best results. Avoid the microwave, as it can make them soggy. For longer storage, freeze them in a freezer-safe bag. We covered how to make delicious Parmesan crusted chicken cutlets. You learned about ingredients, cooking steps, and tips for success. Don't forget the variations and serving ideas to make each dish unique. Remember, the right frying technique and using panko are key to achieving that perfectly crispy texture. Whether you enjoy them right away or save some for later, this recipe is versatile and rewarding. Embrace your inner chef and make this dish your own!$

Parmesan Crusted Chicken Cutlets

Indulge in the ultimate comfort food with our Crispy Parmesan Crusted Chicken Cutlets! This easy recipe combines juicy chicken breasts with a crunchy, cheesy coating that will impress everyone at your dinner table. In just 30 minutes, you can create a delicious meal that's perfect for any occasion.

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup panko breadcrumbs (for extra crunch)

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, and thyme blend)

Salt and freshly ground black pepper to taste

1/2 cup all-purpose flour

Olive oil (for frying)

Fresh parsley, finely chopped (for garnish)

Instructions

Prep the Chicken:

- Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures they cook evenly.

- Season both sides of the chicken breasts generously with salt and pepper.

Set Up Dredging Station:

- Prepare three shallow dishes for the breading process:

- In the first dish, place the all-purpose flour.

- In the second dish, whisk together the eggs, garlic powder, onion powder, and a pinch of salt and pepper until smooth.

- In the third dish, combine the grated Parmesan cheese, panko breadcrumbs, and dried Italian herbs, mixing well.

Coat the Chicken:

- Take one chicken breast and dip it into the flour, making sure to shake off any excess flour.

- Next, dip the floured chicken into the egg mixture, ensuring it is fully coated.

- Finally, press the chicken into the Parmesan breadcrumb mixture, ensuring an even coating by gently pressing down to adhere the crumbs.

Fry the Cutlets:

- In a large skillet, pour in enough olive oil to create about 1/4 inch of oil at the bottom, then heat it over medium-high heat until shimmering.

- Carefully add the breaded chicken cutlets to the hot oil (you may need to do this in batches to avoid overcrowding). Cook each cutlet for approximately 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Rest the Cutlets:

- Once cooked, transfer the chicken cutlets onto a plate lined with paper towels to absorb excess oil. Allow them to rest for a few minutes, which helps the juices redistribute.

Serve:

- To serve, arrange the crispy chicken cutlets on a platter or individual plates. Garnish with freshly chopped parsley for a pop of color and added freshness.

- Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4