Golden, crispy, and perfectly cheesy, these Parmesan Chicken Cutlets are ready to enjoy in just 20 minutes from start to finish and pair effortlessly with your favorite sides for an easy and delicious family dinner.
Table of Contents
Chicken cutlets, much like chicken tenders, are the type of food that goes with almost anything! They’re great for slicing and loading onto a bed of greens for a light meal, piled onto soft bread buns, or served alongside roasted vegetables, rice, or atop creamy pasta or risotto with your favorite sauces.
These Italian-style Parmesan chicken cutlets call for a seasoned breadcrumb mixture with freshly grated parmesan, but the recipe is easy enough to adapt with different spices and herbs to suit varying flavor preferences.
When dinner inspiration runs dry, these crispy, juicy chicken cutlets transform ordinary chicken breasts into something your family will actually get excited about!
Ingredient notes
- Chicken breasts – Use skinless, boneless chicken breasts, cut horizontally into 4 equally thin pieces of chicken. You can also use chicken tenders.
- Flour – For dredging the chicken pieces. I’ve used all-purpose flour, but almond flour is also suitable. I like to add a big pinch of salt and pepper to the flour for additional flavor enhancement.
- Eggs – The egg mixture helps to bind the Parmesan breading to the chicken.
- Dijon mustard – Whisked together with the eggs, adding a lovely bite to the egg mixture.
- Panko breadcrumb mixture – This delicious combination of Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt and pepper make the crispy breading. Always grate the cheese from a block of cheese for the best flavor.
- Oil: I’ve mixed grapeseed oil with olive oil for frying the chicken cutlets. Use more as needed. Canola oil or vegetable oil can also be used.
- Flaky salt – For sprinkling over the freshly fried chicken cutlets.
- Lemon – Cut into wedges, for serving.
How to make it
Step 1
Prepare the chicken
- Slice 2 boneless, skinless chicken breasts in half horizontally to create 4 thin cutlets.
- Place one piece at a time inside a large zip-loc bag and pound with a meat mallet or heavy skillet until ¼-inch thick.
- Repeat with the remaining pieces, then set aside.
Step 2
Set up the dredging station
- Arrange three shallow bowls for breading.
- In the first bowl, whisk together the flour with a generous pinch of salt and pepper.
- In the second, combine the eggs and Dijon mustard, whisking until smooth.
- In the third, mix the panko, grated Parmesan, Italian seasoning, garlic powder, and another generous pinch of salt and pepper.
Step 3
Dredge and fry
- Dredge each chicken cutlet in the flour, then the egg mixture, and the panko mixture.
- Heat the oil in a large skillet until shimmering.
- Working in batches to avoid overcrowding, add the cutlets in a single layer and cook until golden brown and cooked through, about 4 to 5 minutes per side.
Step 4
Season and serve
- Transfer the chicken to a paper towel-lined baking sheet and immediately sprinkle with flaky salt.
- Serve hot with fresh lemon wedges.
How to ensure the best breading
A perfect, crispy coating that stays put comes down to a few simple but essential steps. Here’s how to get that golden, crunchy crust on your chicken cutlets every time!
- Pat dry: Before you begin, pat the chicken dry with paper towels to remove any excess moisture. This will ensure that the breading sticks well to the chicken pieces.
- Shake off excess: At each stage of the breading process, make sure the chicken is completely coated and gently shake off any excess.
- Don’t overcrowd: Avoid overcrowding the skillet. Depending on the size of your skillet, it may be best to cook the chicken in batches so each piece has enough space. Be sure the pan is hot before adding the chicken.
- Leave the chicken to cook: Once the chicken goes into the pan, leave it alone. Resist the temptation to move it until you’re ready to flip.
Tips and tricks
- Pound the chicken cutlets to an even thickness so they cook uniformly and stay juicy.
- Season the chicken cutlets generously with salt and pepper before cooking, or customize with your favorite herbs and spices. Check out this BEST Chicken Dry Rub Recipe made with simple ingredients.
- Cook the chicken cutlets over medium-high heat just until cooked through, being careful not to overcook or they will turn out dry and tough.
- Serve the chicken cutlets immediately alongside your favorite sides for the best texture and flavor.
- I prefer panko breadcrumbs for the extra crunch. If you happen to have Italian-seasoned panko, you can skip the additional Italian seasoning. Regular breadcrumbs work just fine if that’s what you have available.
- Check the chicken for doneness. Insert a meat thermometer into the thickest section of the cutlet which should read 165 degrees F for the chicken to be safe to eat. If you don’t have a meat thermometer, test the chicken for doneness by cutting into it and ensure that it’s no longer pink inside.
- Allow the oil to reheat in between cooking batches of breaded chicken pieces as the oil will naturally drop in temperature when food is added. If the temperature isn’t high enough, the coating will soak up oil instead of turning golden and crispy.
Variations
Make this recipe your own with these simple twists. Each option delivers a whole new flavor for these crispy chicken cutlets:
- Buttermilk Chicken Cutlets – Marinate the cutlets in buttermilk for at least 4 hours or overnight in the fridge. Drain well before dredging, then proceed with the recipe as written.
- Spicy Chicken Cutlets – Stir 3 tablespoons of hot sauce into the egg mixture and add 1 teaspoon of cayenne pepper to the breadcrumb mixture. Continue with the recipe as directed.
- Ranch Chicken Cutlets – Mix 2 tablespoons of homemade Ranch Seasoning (or one packet of Hidden Valley ranch seasoning) into the breadcrumb mixture before dredging.
- Keto Chicken Cutlets – Replace the panko breadcrumbs with almond flour and combine with the Parmesan cheese as usual. Alternatively, crushed pork rinds make an excellent low-carb substitute.
- Pretzel Crusted Chicken Cutlets– Swap out the panko breadcrumbs for finely crushed pretzels, then follow the recipe as written.
- Tortilla Crusted Chicken Cutlets– Swap out the panko breadcrumbs for finely crushed tortilla chips, then follow the recipe as written.
Serving suggestions
Pair these crispy, golden cutlets with something light and refreshing, or go all-in on rich and cozy options. Either way, you can’t go wrong! Here are some perfect sides to turn these Parmesan chicken cutlets into a satisfying main meal:
Storing
- Store leftover Parmesan chicken cutlets in an airtight container, between layers of paper towels, in the fridge for 3-4 days, keeping in mind that the Parmesan breading will start to soften. I don’t recommend freezing Parmesan chicken cutlets as the freezing and thawing will affect the crispy texture of the breading.
- For the crispiest results, reheat the cutlets in an air fryer at 350 degrees F for a couple of minutes per side. Alternatively, warm them in a skillet over low heat or microwave in 30-second bursts until heated through.
Erin’s wine pairings
Elevate these crispy, cheesy cutlets with the perfect pour! Here’s what to uncork:
- Reach for a Viognier or an unoaked Chardonnay. Their bright fruit and crisp acidity complement the savory Parmesan without overpowering it.
- A light-bodied Pinot Noir is the way to go. Steer clear of bold, oaky, or tannic reds, which can easily overwhelm the delicate chicken cutlets.
- Don’t overlook sparkling options like Prosecco or Cava. Their effervescence cuts through the richness and makes every bite feel celebratory.
More irresistibly crispy chicken recipes
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Full Recipe
Parmesan Chicken Cutlets
Golden, crispy, and perfectly cheesy, these Parmesan Chicken Cutlets are ready to enjoy in just 20 minutes from start to finish and pair effortlessly with your favorite sides for an easy and delicious family dinner.
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Serves 4 people
Equipment
Ingredients
- 2 chicken breasts (boneless and skinless (about 1 pound total))
- 1 cup flour (all-purpose )
- 2 large eggs
- 1 teaspoon dijon mustard
- 1 1/2 cups panko breadcrumbs
- 2/3 cup parmesan cheese (finely grated)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
- Flaky salt (for sprinkling)
- 2 Tablespoons grapeseed oil (plus more as needed (or canola or vegetable oil))
- 2 Tablespoons olive oil (plus more as needed)
- 1 lemon (cut into wedges, for serving)
Instructions
- Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a meat mallet or cast iron skillet until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
- Grab 3 shallow bowls for your breading station.
- In the first bowl, whisk together the 1 cup flour, and a big pinch of salt and pepper.
- To the second bowl, add the 2 large eggs and 1 teaspoon dijon mustard, and whisk until well combined.
- In the third bowl, stir together the 1 1/2 cups panko breadcrumbs, 2/3 cup parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and another big pinch of salt and pepper.
- Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere.
- Heat 2 Tablespoons grapeseed oil and 2 Tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. (You should have enough oil to cover the bottom of pan by about ⅛ inch.) Working in batches if needed, add the breaded chicken cutlets in a single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side.Transfer the chicken onto a paper towel-lined plate baking sheet and sprinkle with flaky salt. Repeat with the remaining chicken if needed, adding additional oil to the pan as needed.
- Serve with lemon wedges and a pinch of flaky salt.
Notes
Storing
- Store leftover Parmesan chicken cutlets in an airtight container, layered between paper towels, in the fridge for 3-4 days, keeping in mind that the Parmesan breading will start to soften. I don’t recommend freezing Parmesan chicken cutlets as the freezing and thawing will affect the crispy texture of the breading.
- For the crispiest results, reheat the cutlets in an air fryer at 350 degrees F for a couple of minutes per side. Alternatively, warm them in a skillet over low heat or microwave in 30-second bursts until heated through.
- Pound the chicken cutlets to an even thickness so they cook uniformly and stay juicy.
- Season the chicken cutlets generously with salt and pepper before cooking, or customize with your favorite herbs and spices. Check out this BEST Chicken Dry Rub Recipe made with simple ingredients.
- Cook the chicken cutlets over medium-high heat just until cooked through, being careful not to overcook or they will turn out dry and tough.
- Serve the chicken cutlets immediately alongside your favorite sides for the best texture and flavor.
- I prefer panko breadcrumbs for the extra crunch. If you happen to have Italian-seasoned panko, you can skip the additional Italian seasoning. Regular breadcrumbs work just fine if that’s what you have available.
- Check the chicken for doneness. Insert a meat thermometer into the thickest section of the cutlet which should read 165 degrees F for the chicken to be safe to eat. If you don’t have a meat thermometer, test the chicken for doneness by cutting into it and ensure that it’s no longer pink inside.
- Allow the oil to reheat in between cooking batches of breaded chicken pieces as the oil will naturally drop in temperature when food is added. If the temperature isn’t high enough, the coating will soak up oil instead of turning golden and crispy.
- Buttermilk Chicken Cutlets – Marinate the cutlets in buttermilk for at least 4 hours or overnight in the fridge. Drain well before dredging, then proceed with the recipe as written.
- Spicy Chicken Cutlets – Stir 3 tablespoons of hot sauce into the egg mixture and add 1 teaspoon of cayenne pepper to the breadcrumb mixture. Continue with the recipe as directed.
- Ranch Chicken Cutlets – Mix 2 tablespoons of homemade Ranch Seasoning (or one packet of Hidden Valley ranch seasoning) into the breadcrumb mixture before dredging.
- Keto Chicken Cutlets – Replace the panko breadcrumbs with almond flour and combine with the Parmesan cheese as usual. Alternatively, crushed pork rinds make an excellent low-carb substitute.
- Pretzel Crusted Chicken Cutlets – Swap out the panko breadcrumbs for finely crushed pretzels, then follow the recipe as written.
- Tortilla Crusted Chicken Cutlets – Swap out the panko breadcrumbs for finely crushed tortilla chips, then follow the recipe as written.
Nutrition
Calories: 567kcal | Carbohydrates: 44g | Protein: 40g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 614mg | Potassium: 595mg | Fiber: 3g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 16mg | Calcium: 279mg | Iron: 4mg
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