An Italian favorite, these Parmesan Crusted Chicken Cutlets are crispy on the outside, tender, and juicy on the inside. So flavorful! The secret is in our bread crumb mixture and it creates the perfect meal for a busy weeknight dinner.
What is Parmesan Crusted Chicken Cutlets…
These are boneless thin, chicken cutlets dipped into an egg wash and coated with a flavorful bread crumb and cheese mixture. Then they are quickly shallow fried to a golden, crispy texture.
This recipe is similar to our delicious Parmesan Crusted Turkey Cutlets and our Filet of Flounder Cutlets, which everyone adores! So be sure to them out.
With our step-by-step photos and video, you’ll learn how to make these chicken cutlets in a matter of minutes.
It’s the perfect meal to serve your family! 😉
This is our mom’s recipe, and she uses the finest ingredients to make these parmesan crusted chicken cutlets taste their best! ... and they are the best!
HOW TO MAKE PARMESAN CRUSTED CHICKEN CUTLETS:
With our photos and tutorial, you’ll learn how to make these parmesan crusted chicken cutlets in just 5 easy steps!
First, you will need the basics. Six simple ingredients plus the chicken cutlets are required to make them very flavorful.
skinless chicken cutlets
plain bread crumbs
grated parmesan cheese
grated pecorino cheese
How To Pound Chicken Cutlets?
Place a sheet of wax paper on your cutting board or granite counter. Place the chicken cutlets onto the wax 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.
1. Now, grab 3 breading pans, or three mixing bowls.
2. Next, prepare the bread crumb 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 and allow the excess to drip off back into the bowl.
4. Then dip into the bread crumb mixture and lightly pad on both sides to coat evenly. Set each one onto a nearby plate.
5. Heat up 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. (*full recipe card below!)
Do We Need To Pound The Chicken Cutlets?
Well, that depends. If they don’t come already “thin” from supermarket packages, or from the butcher, then yes it’s best to pound them before dredging.
How To Tell When Oil Is Ready To Fry?
Usually, shallow oil in a skillet will heat up pretty quickly, about 1 to 2 minutes on moderate heat.
It’s best to take a small crumb from the cutlets dish and drop it into the oil. If it starts to sizzle, then the oil is ready.
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 little on the thicker side, they will need 3 to 4 minutes per side.
Can We Make These GLUTEN-FREE?
Yes, you can! Use corn bread crumbs or any gluten-free bread crumbs you prefer.
What To Do With Leftover Bread Crumb Mixture?
Most of the time, I place the leftover bread crumb mixture in a small container, label it, and keep it chilled.
Then use it for another chicken cutlet dinner the following week.
What Sides To Serve?
… Now you can Save, Tag, or Pin it to your Dinner Board!
These Parmesan Crusted Chicken Cutlets are delicious!!
We bet your family will enjoy them as much as we do. Try them and let us know how they turned out.
Thanks for stopping by.
Finally, additional delicious recipes for cutlets!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 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 canola or vegetable oil, for frying
- 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 Shallow 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, if some cutlets are thicker than others, they will need to fry for an additional 2 to 3 minutes more.
- Then transfer to a serving platter and serve.
- Yields: 4 to 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 368Total Fat: 31.7gCarbohydrates: 14.5gFiber: .7gSugar: 1.5gProtein: 7.2g