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- Chicken cutlets - Parmesan cheese - Breadcrumbs - Eggs - Dijon mustard - Garlic powder - Italian seasoning - Salt and pepper - Fresh parsley - Olive oil or cooking spray For this dish, you need simple and fresh ingredients. First, grab four boneless, skinless chicken cutlets. Choose the best quality you can find. Next, get one cup of grated Parmesan cheese. This cheese gives a rich, nutty flavor. You will also need one cup of breadcrumbs. I suggest whole-wheat breadcrumbs for an extra crunch. Then, take two eggs. They help the coating stick to the chicken. Add one tablespoon of Dijon mustard. This adds a nice tangy taste. Next, include two teaspoons of garlic powder. This spice gives the chicken a warm flavor. You will also need one teaspoon of Italian seasoning. This mix of herbs brings great depth to your cutlets. Don't forget to add salt and pepper to taste. For garnish, chop two tablespoons of fresh parsley. This adds color and brightness. Lastly, have some olive oil or cooking spray for frying. This keeps the chicken from sticking and helps it crisp up. With these ingredients ready, you are set to make delicious Parmesan crusted chicken cutlets. Enjoy the cooking process! {{ingredient_image_1}} To start, you need to pound the chicken cutlets. This step is key for even cooking. If the cutlets are thick, use a meat mallet to pound them gently. Aim for about a ½ inch thickness. This helps them cook evenly and stay juicy. Next, you will set up your breading stations. In one bowl, mix the eggs with a tablespoon of Dijon mustard. Whisk them well until smooth. In another bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix these dry ingredients well to ensure even flavor. Now, it’s time to bread the chicken. First, dip each cutlet into the egg mixture. Let the excess egg drip off. Then, coat the cutlet in the Parmesan-breadcrumb mixture. Press down slightly so the coating sticks well. This creates a nice, crunchy layer when you cook them. You need to preheat your pan for frying. Choose a large skillet that fits all cutlets without crowding. Heat it over medium heat. Add enough olive oil to coat the bottom. If you prefer a lighter option, use cooking spray instead. Wait until the oil shimmers before adding the chicken. When the pan is ready, add the breaded cutlets. Cook them in batches to avoid overcrowding. Each side will need about 4-5 minutes. Look for a golden brown color. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This ensures your chicken is safe to eat. Once cooked, remove the cutlets from the skillet. Place them on a paper towel-lined plate. This helps drain any excess oil. For garnishing, sprinkle fresh parsley over the cutlets. It adds a nice touch of color and flavor. Serve them on a bed of arugula or with a fresh salad for a complete meal. To get that perfect crunch, use the right breadcrumbs. Whole-wheat breadcrumbs add nice texture and flavor. They stay crispy longer than regular ones. For frying, make sure your oil is hot. If the oil isn’t hot enough, the chicken will soak up too much oil. Use enough oil to cover the bottom of the pan. This helps create a golden crust. Cook in batches to avoid overcrowding the pan. If you add too many cutlets at once, they won't crisp up. They will steam instead. To maintain heat, keep the first batch warm in a low oven. Set it to around 200°F (93°C) while you cook more cutlets. This way, your chicken stays hot and crunchy. To boost flavor, add spices and herbs. I like to use paprika, onion powder, or even a bit of cayenne for heat. Fresh herbs like thyme or rosemary can also elevate the taste. For serving, pair these cutlets with a fresh salad or on a bed of arugula. They also taste great with a side of roasted vegetables or pasta. A squeeze of lemon adds a nice touch too! Pro Tips Even Thickness: Ensure your chicken cutlets are pounded to an even thickness of about ½ inch. This helps them cook more evenly and prevents drying out. Coating Adherence: After dipping the cutlets in the egg mixture, press them firmly into the Parmesan-breadcrumb mixture. This ensures a robust coating that won’t fall off while cooking. Oil Temperature: Make sure your oil is hot enough before adding the cutlets. A shimmering surface indicates the right temperature, helping to achieve a crispy exterior. Resting Time: Allow the cooked cutlets to rest on a paper towel-lined plate. This helps absorb excess oil, keeping them crispy and delicious. {{image_2}} If you want to switch up the cheese, try using Pecorino Romano instead of Parmesan. It gives a nice salty kick. You can also use nutritional yeast for a dairy-free option that still tastes great. For a gluten-free version, swap regular breadcrumbs with crushed gluten-free crackers or panko. This keeps the crunch without the gluten. Want some heat? Add a pinch of chili flakes to the breading mix. This gives your cutlets a nice spicy twist. You can also mix in herbs like fresh basil or thyme for extra flavor. They make the dish taste fresh and bright. These cutlets shine with marinara sauce on top. The sauce adds moisture and a burst of flavor. You can also serve them with a fresh salad. A simple arugula salad with lemon dressing pairs perfectly. It balances the richness of the cutlets. After you enjoy your Parmesan crusted chicken cutlets, store any leftovers in the fridge. Place them in an airtight container. This helps keep them fresh. It’s best to eat them within three days. To freeze cooked cutlets, wrap them tightly in plastic wrap. Then, put them in a freezer bag. Mark the date on the bag. They can last up to three months in the freezer. For the best results, reheat your cutlets in the oven. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes, or until warm. This keeps the crust crispy. If you're short on time, use the microwave. Place one cutlet on a microwave-safe plate. Heat for 1-2 minutes. This method is quick but may soften the crust. Leftover cutlets last about three days in the fridge. Always check for signs of spoilage. If the chicken smells off or has a slimy texture, it’s best to throw it away. When frozen, the cutlets can stay good for three months. Always label your bags to avoid confusion later. You can serve many sides with Parmesan crusted chicken cutlets. Here are some great options: - Salad: A fresh green salad adds crunch. Try arugula or mixed greens. - Vegetables: Roasted or steamed veggies like broccoli or green beans work well. - Potatoes: Mashed, baked, or roasted potatoes pair nicely with the chicken. - Pasta: A light pasta dish with olive oil and herbs complements the cutlets. Yes, you can make these cutlets ahead of time. Here are some tips: - Prep: Bread the chicken cutlets and store them in the fridge. - Cook Later: Fry or bake them when you're ready to eat. - Store: Keep cooked cutlets in an airtight container for up to three days. To check if the chicken is done, use these methods: - Internal Temperature: The chicken should reach 165°F (75°C) for safety. - Visual Cues: The cutlets should be golden brown. The juices should run clear. Yes, baking is a great option. Follow these tips for the best results: - Preheat Oven: Set your oven to 400°F (200°C). - Prepare Cutlets: Place the breaded cutlets on a baking sheet. - Spray: Lightly mist the cutlets with cooking spray for a crispier texture. - Bake: Cook for 20-25 minutes, flipping halfway, until golden and cooked through. The blog post covered key ingredients and steps for making Parmesan crusted chicken cutlets. You learned how to prep, coat, and cook them for crispy perfection. Tips for enhancing flavor and storage help make this dish even better. Final thoughts: Mastering this recipe opens up tasty options. Try variations to match your taste. Enjoy the cooking journey and share your amazing results!

Crunchy Parmesan Crusted Chicken Cutlets

Deliciously crispy chicken cutlets coated in a flavorful Parmesan and breadcrumb mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken cutlets
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably whole-wheat for added crunch)
  • 2 pieces eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • as needed Olive oil or cooking spray for frying

Instructions
 

  • Prepare the Chicken: If the chicken cutlets are thick, gently pound them to an even thickness of about ½ inch using a meat mallet. This helps them cook evenly.
  • Set Up Breading Stations: In one bowl, mix the eggs with Dijon mustard until well combined. In another bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
  • Bread the Chicken: Dip each chicken cutlet into the egg mixture, allowing any excess to drip off. Then, coat the cutlet in the Parmesan-breadcrumb mixture until fully covered. Press down slightly to ensure the coating adheres well.
  • Preheat the Pan: Heat a large skillet over medium heat and add enough olive oil to coat the bottom, or use cooking spray for a lighter option. Allow the oil to shimmer before adding the chicken.
  • Cook the Cutlets: Add the breaded chicken cutlets to the skillet in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C).
  • Drain and Serve: Once cooked, remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  • Garnish and Serve: Sprinkle with fresh parsley for a pop of color and flavor before serving.

Notes

These cutlets go great on a bed of arugula or alongside a fresh salad!
Keyword chicken, crispy, cutlets, dinner, Parmesan