Crispy Parmesan Chicken Cutlets Recipe

When you’re craving something crispy, savory, and downright satisfying, Crispy Parmesan Chicken Cutlets are the perfect choice. These chicken cutlets are coated in a seasoned blend of Parmesan cheese, breadcrumbs, and herbs, then fried to perfection for a golden, crispy crust. The result is a tender, juicy chicken inside, complemented by a perfectly crisp exterior that’s bursting with flavor.

Instructions:

Step 1: Preparing the Chicken

Start by preparing the chicken breasts. If they are large, you may want to cut them in half horizontally to create thinner cutlets, which will cook more quickly and evenly. To do this, place each chicken breast on a cutting board and slice it horizontally with a sharp knife. You want each piece to be about 1/2 inch thick.

Once your chicken breasts are thinner, use a meat mallet or rolling pin to gently pound them to an even thickness. Cover the chicken with plastic wrap before pounding it out to avoid splattering. Gently tap the meat until it’s uniform in thickness. This helps the chicken cook more evenly.

Pat the chicken dry with paper towels to remove any excess moisture. This step is crucial because moisture on the surface of the chicken will prevent the breading from sticking properly.

Next, season the chicken with salt and freshly ground black pepper on both sides. These basic seasonings will enhance the natural flavor of the chicken before you coat it.

Step 2: Prepare the Breading Station

You’ll need three separate dishes for the breading process:

1. Flour Dish: In one shallow dish, place 1 cup of all-purpose flour. Add a pinch of salt and pepper to season the flour. You can also add a little garlic powder to this mix if you like, but it’s not necessary.

2. Egg Wash Dish: In a second shallow dish, beat 2 large eggs with 1 tablespoon of water. This will create an egg wash that helps the breading stick to the chicken.

3. Breadcrumb and Parmesan Mixture: In a third shallow dish, combine 1 ½ cups of seasoned breadcrumbs (preferably panko for extra crunch), 1 cup of freshly grated Parmesan cheese, 2 teaspoons of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried basil (if using), ½ teaspoon of crushed red pepper flakes (optional for some heat), and ¼ teaspoon of onion powder. Stir everything together until well mixed. The Parmesan cheese in this mixture gives the chicken its signature crispy, cheesy crust.

Step 3: Coat the Chicken

Now, it’s time to bread the chicken. Take one piece of chicken and dredge it in the flour mixture, making sure it’s fully coated. Shake off any excess flour. This step helps the egg wash adhere better to the chicken.

Next, dip the floured chicken into the egg wash, making sure it’s fully coated, then transfer it to the breadcrumb mixture. Press gently on the breadcrumbs to ensure the chicken is well-coated, creating a nice, even layer of crispy crumbs. Repeat this process with all the pieces of chicken.

• Tip: For extra crispy cutlets, you can double-bread the chicken. Simply dip the floured, egg-washed chicken back into the breadcrumbs for a second coating.

Step 4: Fry the Chicken Cutlets

In a large skillet, heat 1 cup of vegetable oil and 1 tablespoon of butter over medium-high heat. The oil should be hot, but not smoking. To test if it’s ready, drop a small piece of breadcrumb into the pan. If it sizzles, the oil is hot enough.

Once the oil is ready, carefully add the breaded chicken cutlets to the pan. Make sure not to overcrowd the pan; you may need to cook the chicken in batches. Fry the chicken for about 3-4 minutes per side, or until the crust is golden brown and the chicken is fully cooked through. The internal temperature of the chicken should reach 165°F (75°C).

• Tip: Don’t flip the chicken too often. Let each side cook until golden brown and crispy before flipping.

Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. This will keep the chicken crispy and prevent it from becoming greasy.

Step 5: Serve the Crispy Parmesan Chicken Cutlets

After the chicken has rested for a few minutes, you’re ready to serve it! Garnish the cutlets with a sprinkle of fresh parsley and lemon zest (if using) for an extra burst of freshness. You can serve these crispy Parmesan chicken cutlets with a variety of side dishes.

• Serving Suggestion 1: Serve the cutlets with a side of roasted vegetables like broccoli, carrots, and bell peppers for a healthy and well-rounded meal.
• Serving Suggestion 2: Place the cutlets on top of a bed of pasta (like spaghetti or linguine) and drizzle with marinara sauce for a crispy, cheesy twist on the classic chicken Parmesan.
• Serving Suggestion 3: Pair the cutlets with a simple green salad and a light vinaigrette for a balanced, refreshing side.

Additional Tips for Perfect Crispy Chicken Cutlets:

1. Use Panko Breadcrumbs for Extra Crunch: Panko breadcrumbs are ideal for crispy cutlets because they’re lighter and airier than traditional breadcrumbs. They absorb less oil, which leads to a crunchier, less greasy result.

2. Double-Breading for Extra Crispiness: For an even crispier cutlet, double-bread your chicken. After dipping the chicken in the egg wash, coat it in the breadcrumb mixture again for a second layer of crispy breading. This extra layer creates a satisfying crunch and holds up better against sauces or toppings.

3. Don’t Skip the Resting Time: After frying, let the chicken rest for a few minutes before serving. This allows the juices to redistribute inside the meat, keeping the chicken tender and moist. If you serve it immediately after frying, the juices can escape, resulting in a drier cutlet.

4. Pan Frying vs. Deep Frying: While deep frying can give you an even crispier result, pan-frying the cutlets in a small amount of oil will give you the same crispy exterior with less mess and fewer calories. If you’re looking to minimize oil, pan-frying is the way to go.

5. Make It Healthier: If you prefer a healthier option, you can bake these cutlets instead of frying. Preheat the oven to 400°F (200°C), place the breaded chicken cutlets on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. This method will produce a slightly less crispy exterior but still delicious results.

Storage and Reheating Tips:

• Storage: If you have any leftover crispy Parmesan chicken cutlets, store them in an airtight container in the refrigerator for up to 3 days. The breading may lose some of its crunch, but the chicken will still be tender and flavorful.

• Reheating: To reheat, place the cutlets on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until they are heated through and the coating becomes crispy again. You can also reheat them in a skillet over medium heat with a small amount of oil.

Conclusion:

Crispy Parmesan Chicken Cutlets are a fantastic, versatile dish that’s perfect for nearly any occasion. The crispy, golden-brown crust, loaded with Parmesan cheese, provides the perfect contrast to the tender, juicy chicken inside. Whether you’re serving these cutlets with pasta, on a sandwich, or with a side of roasted vegetables, they’re sure to be a hit with family and friends.

Yield: 4

Crispy Parmesan Chicken Cutlets Recipe

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When you’re craving something crispy, savory, and downright satisfying, Crispy Parmesan Chicken Cutlets are the perfect choice. These chicken cutlets are coated in a seasoned blend of Parmesan cheese, breadcrumbs, and herbs, then fried to perfection for a golden, crispy crust. The result is a tender, juicy chicken inside, complemented by a perfectly crisp exterior that’s bursting with flavor.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts (pounded thin)
• 1 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 cup grated Parmesan cheese (freshly grated for the best flavor)
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning (or basil and oregano)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 2 tbsp unsalted butter (optional, for extra flavor)
• Lemon wedges (for serving)
• Fresh parsley (optional, for garnish)

Instructions

1. Prep the chicken:
   If your chicken breasts are thick, place them between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet to an even thickness, about 1/2 inch thick. This ensures even cooking.
   
2. Set up the breading station:
   In one shallow dish, place the flour. In a second dish, whisk the eggs and water together. In a third dish, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
   
3. Bread the chicken:
   Dredge each chicken breast in the flour, coating it evenly and shaking off any excess.
   Dip it into the egg mixture, making sure it’s fully coated.
   Finally, press it into the breadcrumb-Parmesan mixture, coating both sides generously.
   
4. Cook the chicken:
   Heat the olive oil (and butter, if using) in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken cutlets to the skillet, cooking in batches if necessary to avoid overcrowding.
   Fry the chicken for 3-4 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C). You may need to lower the heat slightly if the breading browns too quickly.
   
5. Drain and serve:
   Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
   Serve the crispy Parmesan chicken cutlets with lemon wedges for a fresh burst of flavor. Garnish with fresh parsley if desired.

Notes

• Panko breadcrumbs: Panko breadcrumbs give the cutlets an extra crispy texture, but regular breadcrumbs will work too.
• Butter: Adding butter to the oil while frying will give the cutlets a rich, golden finish.
• Side suggestions: Serve these crispy chicken cutlets with mashed potatoes, a side salad, or roasted vegetables for a complete meal.