If you’re craving a dish that’s both irresistibly crispy and packed with savory, cheesy flavor, look no further than these Crispy Parmesan Crusted Chicken Cutlets. They’re golden, crunchy on the outside, tender and juicy on the inside, and come together with simple ingredients you likely already have on hand. Whether you’re making a quick weeknight dinner or preparing a dish to impress guests, this recipe delivers that perfect balance of texture and taste. Plus, it’s versatile enough to pair with pasta, salad, or roasted veggies for a satisfying meal any night of the week.
Why This Recipe Is Reliable
This Crispy Parmesan Crusted Chicken Cutlets recipe is a crowd-pleaser every time because it combines tried-and-true techniques with quality ingredients. The secret to that perfect crust lies in the blend of Parmesan cheese and breadcrumbs, which crisps up beautifully when pan-fried in olive oil. The seasoning mix of garlic powder, onion powder, salt, and pepper elevates the flavor without overpowering the chicken. Using boneless, skinless chicken cutlets ensures quick cooking and consistent thickness, preventing dryness. The method is straightforward and perfect for cooks of all skill levels, guaranteeing a delicious outcome with minimal fuss.
What You’ll Gather
- 4 boneless, skinless chicken cutlets – thin and evenly sized for fast, even cooking
- 1 cup grated Parmesan cheese – adds sharp, salty flavor and crisp texture
- 1 cup breadcrumbs – use plain or Italian seasoned for extra flavor
- 2 large eggs – acts as the binding agent to hold the crust
- 1 teaspoon garlic powder – adds savory depth
- 1 teaspoon onion powder – enhances the overall taste
- 1/2 teaspoon black pepper – for a mild kick of heat
- 1/2 teaspoon salt – balances flavors perfectly
- 1/4 cup olive oil – for pan-frying to achieve a golden crust
Equipment & Tools
- Large shallow bowls or plates – for dredging the chicken in egg wash and coating mixture
- Meat mallet or rolling pin – optional, to pound chicken cutlets for even thickness
- Non-stick or stainless steel skillet – ideal for frying chicken evenly without sticking
- Tongs – for flipping the chicken cutlets carefully
- Paper towels – to drain excess oil after frying
- Instant-read thermometer – to check doneness (optional but helpful)
Crispy Parmesan Crusted Chicken Cutlets: Step-by-Step Guide
Step 1: Prep Your Chicken Cutlets
Start by ensuring your chicken cutlets are of even thickness to promote uniform cooking. If needed, place each cutlet between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. This helps the chicken cook quickly and stay tender.
Step 2: Mix the Coating Ingredients
In a large shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Stir well to evenly distribute all the seasonings.
Step 3: Prepare the Egg Wash
In a separate shallow bowl, crack the two large eggs and whisk until smooth. This egg wash will help the Parmesan breadcrumb mixture adhere to the chicken cutlets perfectly.
Step 4: Coat the Chicken Cutlets
Dip each chicken cutlet into the egg wash, allowing any excess to drip off. Then press the cutlet firmly into the Parmesan breadcrumb mixture, making sure it’s thoroughly coated on both sides. Place the coated cutlets on a clean plate or tray.
Step 5: Heat the Olive Oil
Pour the olive oil into a large skillet and heat over medium heat until shimmering but not smoking. The olive oil is key to achieving that crispy, golden crust without burning.
Step 6: Cook the Chicken Cutlets
Carefully place the coated chicken cutlets in the hot skillet. Cook for about 3-4 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Flip gently with tongs to avoid knocking off the coating.
Step 7: Drain and Serve
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Serve immediately while the crust is crispy and the chicken is juicy inside. These cutlets pair wonderfully with lemon wedges, a fresh green salad, or your favorite pasta.
What to Use Instead
- Breadcrumbs: Use panko breadcrumbs for an extra crunchy texture or crushed cornflakes for a gluten-free alternative.
- Parmesan cheese: Try Pecorino Romano for a sharper flavor or a mild Asiago cheese for a slightly different twist.
- Olive oil: Avocado oil or light vegetable oil can be used if you prefer a neutral oil with a high smoke point.
- Chicken cutlets: Thinly sliced turkey breasts or veal cutlets work well as substitutes.
Problems & Prevention
- Crust falling off: Make sure the chicken is dry before dipping in egg, and press the coating firmly onto the cutlets.
- Uneven cooking: Pound cutlets to an even thickness to ensure they cook all the way through without burning the crust.
- Burning crust: Monitor the heat carefully; medium heat is best. If the oil smokes or the crust browns too fast, reduce the heat slightly.
- Dry chicken: Avoid overcooking by checking internal temperature and remove from heat as soon as it reaches 165°F (74°C).
Store, Freeze & Reheat
Leftover Crispy Parmesan Crusted Chicken Cutlets store well in an airtight container in the refrigerator for up to 3 days. To maintain crispiness when reheating, place cutlets on a wire rack over a baking sheet and heat in a 375°F (190°C) oven for about 10 minutes.
For freezing, wrap each cutlet tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.
Top Questions & Answers
Can I bake the chicken cutlets instead of frying?
Yes! Preheat your oven to 425°F (220°C). Place the coated cutlets on a greased baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and cooked through. Baking is a lighter option with less oil.
What if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano or Asiago cheese for a similar sharpness. If no hard cheese is available, increase the garlic and onion powder slightly to boost flavor in the breadcrumb mix.
How can I make this recipe gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free cereal in place of regular breadcrumbs. Ensure all other ingredients are gluten-free. Panko-style gluten-free breadcrumbs work especially well for texture.
Can I prepare the chicken cutlets ahead of time?
Absolutely! You can coat the chicken cutlets in egg and breadcrumb mixture and refrigerate them on a tray for up to 4 hours before cooking. This helps the coating adhere even better during frying.
Let’s Eat
Now that you’ve mastered these Crispy Parmesan Crusted Chicken Cutlets, it’s time to dive in and enjoy! The crackling crust, cheesy aroma, and juicy interior make every bite a delight. Serve with your favorite sides, maybe a crisp salad or buttery mashed potatoes, and savor the crispy, cheesy magic you created right in your kitchen. Whether for a special occasion or a simple dinner, this recipe is sure to become a go-to favorite that satisfies every time.
With just a handful of ingredients and simple steps, you’ve got a dish that’s undeniably delicious and perfect for sharing. So grab your fork, dig in, and enjoy the crispy, flavorful goodness of these Crispy Parmesan Crusted Chicken Cutlets!
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Crispy Parmesan Crusted Chicken Cutlets
Ingredients
Equipment
Method
- Ensure chicken cutlets are of even thickness. Pound between plastic wrap or parchment paper to about 1/2 inch thick if needed.
- In a large shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Stir well.
- In a separate shallow bowl, whisk the two large eggs until smooth to prepare the egg wash.
- Dip each chicken cutlet into the egg wash, letting excess drip off, then press firmly into the Parmesan breadcrumb mixture to coat thoroughly on both sides.
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
- Carefully place coated chicken cutlets in hot skillet. Cook about 3-4 minutes per side until crust is golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked cutlets to paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides.
Notes
- Ensure chicken cutlets are dry before dipping in egg to help the crust stick better.
- Use a meat mallet to pound chicken evenly for uniform cooking and tenderness.
- To keep cutlets crispy when reheating, warm them on a wire rack in the oven at 375°F for about 10 minutes.
- Substitute panko breadcrumbs for extra crunch or gluten-free options if needed.
- Monitor heat carefully to avoid burning the crust; medium heat works best.
