Parmesan-Crusted Chicken Cutlets
An Italian favorite, these Parmesan-crusted chicken cutlets are crispy on the outside and tender and juicy on the inside. So flavorful! The secret is in the breadcrumb mixture that creates the perfect flavor for these cutlets. An ideal meal for a busy weeknight dinner.
Parmesan Crusted Chicken Cutlets
These boneless, thin chicken cutlets are dipped in an egg wash and coated in a flavorful breadcrumb and cheese mixture. Then they are quickly shallow-fried to a golden, crispy texture. It’s the perfect meal to serve your family! 😉
And if you love these parmesan-crusted chicken cutlets? Then don’t miss our Parmesan-Crusted Turkey Cutlets and Filet of Flounder Cutlets.
With our step-by-step photos and video, you’ll learn how to make these chicken cutlets in minutes.
Ingredients for Parmesan-Crusted Chicken Cutlets
For our chicken cutlet recipe, you will need 6 staple ingredients, plus a package of chicken cutlets.
- 1 to 1.5 pounds of boneless, thin chicken cutlets (about 7 to 10 cutlets)
- 2 large eggs – lightly beaten
- 2 Tbsp. half & half (or milk)
- 1 cup plain breadcrumbs
- 3 Tbsp. grated pecorino cheese
- 1/3 cup grated parmesan cheese
- 2 Tbsp. freshly chopped parsley
- Optional: 1/4 tsp. garlic powder
- 3/4 cup olive oil, or vegetable oil, for frying
How To Pound Chicken Cutlets?
- Place a sheet of wax paper (or parchment) on your cutting board or granite counter.
- Next, place the chicken cutlets onto the paper.
- Then place another sheet of wax paper to cover the chicken.
- Use a meat tenderizer to pound each cutlet. Remove and discard the wax paper.
How to Make Parmesan-Crusted Chicken Cutlets?
Our full recipe card, plus video, is located at the bottom of this post. But first, here are our step-by-step instructions so you can see what’s involved before you start.
1. First, take out the 3 breading pans, or three mixing bowls.
2. Next, prepare the breadcrumb mixture in one pan and the egg mixture in another.
3. Take each chicken cutlet, one at a time, and dip it into the egg mixture. Allow the excess to drip back into the bowl.
4. Then dip into the breadcrumb mixture and lightly pat on both sides to coat evenly. Set each one onto a nearby plate.
5. Heat the oil in a large skillet. When the oil is ready, gently place a few cutlets into the skillet. Fry them for about 1 to 2 minutes per side, or longer if they are thicker. Drain on paper towels.
QUICK TIP: How can you tell when the oil is ready and hot? Just drop a few breadcrumbs into the oil. If it sizzles, the oil is ready. (see our notes below)
What to Serve with these Chicken Cutlets?
- Easy Italian Tomato Salad
- Asparagus Au Gratin – Lightened!
- Sweet Peas with Onions and Capers
- Oven-Fried Sweet Potatoes
- Oven Steak Fries – Restaurant Style
FAQ’s
1. Can we make them ahead? Yes, you can prepare these chicken cutlets ahead of time. Wrap them and refrigerate until you are ready to fry them. Then follow the instructions in our recipe at the bottom of this page.
2. How to tell when the oil is ready to fry? Usually, shallow oil in a skillet will heat up pretty quickly, about 1 to 2 minutes on moderate heat. Make sure the oil is hot before you add the cutlets. It’s best to drop a few small crumbs into the pan. If it starts to sizzle, then the oil is hot and ready.
3. How long does it take to fry cutlets? If the chicken cutlets are very thin, they will need about 1 to 2 minutes on both sides. If they are a little thicker, they will need 3 to 4 minutes per side. Don’t overcrowd the pan, or it will cool the oil.
4. Can we make these GLUTEN-FREE? Yes, you can! Use corn breadcrumbs or any gluten-free breadcrumbs you prefer.
5. How to reheat chicken cutlets? Place your already cooked cutlets onto a baking sheet (lined with parchment paper). Preheat your oven to 350F (180C). When the oven is ready, place the chicken cutlets on the middle rack for about 15 minutes. Remove and serve.
6. Can we freeze them? Yes, you can fry them first, cool them, then transfer them to an airtight container and freeze. They will freeze for up to 1 month.
WATCH VIDEO: How to Make These Chicken Cutlets? (1-minute)
A Delicious Meal
Parmesan-Crusted Chicken Cutlets are quick and easy to make. You can prepare them ahead of time, keep them chilled until you are ready to fry and serve. We love serving them with our best fresh Italian green salad to round out the meal. Your family and friends will enjoy these parmesan-crusted chicken cutlets as much as my family does. Try this recipe and let us know!
ENJOY!
If you try our parmesan-crusted chicken cutlets recipe, let us know and leave a comment with a star rating! Have fun, snap a photo, and hashtag it on Instagram @2sistersrecipes, and Pinterest. We’d love to see what you cook!
More Delicious Recipes You’ll Love!
- Perfect Veal Cutlet Milanese
- Parmesan Crusted Turkey Cutlets
- Flounder Filet Cutlets with a Twist!
- Fried Pork Chops Milanese
- Easy Chicken Pizzaiolo
Parmesan-Crusted Chicken Cutlets
Parmesan Crusted Chicken Cutlets are crispy on the outside, tender, and juicy on the inside. These delicious cutlets are ready in 30 minutes, which makes dinner a snap!
Ingredients
- 1 to 1.5 pounds of boneless, thin chicken cutlets (about 7 to 10 cutlets)
- 2 large eggs - lightly beaten
- 2 Tbsp. half & half (or milk)
- 1 cup plain bread crumbs
- 3 Tbsp. grated pecorino cheese
- 1/3 cup grated parmesan cheese
- 2 Tbsp. freshly chopped parsley
- Optional: 1/4 tsp. garlic powder
- 3/4 cup of olive oil, or canola or vegetable oil, for frying
Instructions
- In a large (10 or 12-inch) non-stick skillet, pour the oil and leave it. Do not heat the oil, until all the cutlets have been prepared and ready to go. Then prepare a plate with two sheets of paper towels nearby.
Next, Prepare the Chicken Cutlets:
- Use three breading pans or two plates and one bow. One to use for the beaten eggs mixture, and the other for the bread crumb mixture.
- In the first pan, blend eggs with the milk. Set it aside.
- Next, in the second pan or bowl, use a fork (or spoon) to blend bread crumbs with both kinds of cheese, and parsley. If you prefer, you can stir in the garlic powder.
- Take each chicken cutlet, one at a time and dip it into the egg mixture and allow the excess to drip off back into the bowl. Then dip into the bread crumb mixture and lightly pad on both sides to coat evenly. Set them onto a nearby plate.
To Fry Chicken Cutlets:
- Turn on moderate heat under the skillet with oil. Wait one minute, and drop a few crumbs into the oil to see if the oil is hot and ready. When the crumb sizzles up, then the oil is ready.
- Place a few chicken cutlets into the skillet.
- Fry chicken cutlets on moderate heat for about 1 to 2 minutes per side, until they are golden brown in color. Remove and allow them to drain on paper towels nearby.
- Continue until all the cutlets are done. Keep in mind, that if some cutlets are thicker than others, they will need to fry for an additional 2 to 3 minutes.
- Then transfer to a serving platter and serve.
- Yields: 4 to 6 servings
Notes
See our Video or Photos in post!
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 368Total Fat: 31.7gCarbohydrates: 14.5gFiber: .7gSugar: 1.5gProtein: 7.2g
Happy Cooking! 🙂
Thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
WOW These look fantastic I cant wait to try!
Thank you so much, Ben! This recipe is a good one, and easy to follow too! Enjoy!
Great idea Susan! I bet they will turn out delicious! Thanks so much 🙂
I’d love to try these in the air fryer! They look delicious!!