Go Back
These Crispy Parmesan Chicken Cutlets are the perfect dinner for two or double the recipe for company! Easy and delicious, a crowd favorite!
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Crispy Parmesan Chicken Cutlets

These Crispy Parmesan Chicken Cutlets are the perfect dinner for two or double the recipe for company! Easy and delicious, a crowd favorite!
This recipe can easily be doubled or tripled.
Course: Main Course
Cuisine: American
Keyword: Parmesan chicken Cutlets
Servings: 2 people
Author: Jurga

Ingredients

  • 2 boneless skinless chicken breast halves, pounded thin
  • ½ cup flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 large egg
  • 1 teaspoon water
  • ¼ cup freshly grated Parmigiano Reggiano cheese
  • ¾ cup plain or Italian seasoned panko breadcrumbs
  • Grapeseed or olive oil
  • Sliced lemon

Instructions

  • Place the chicken breasts in a resealable plastic bag. Close the seal, leaving about an inch unsealed to let air escape.
  • Pound the chicken with the smooth side of a mallet or a rolling pin until chicken is about ¼” thick.
  • Combine flour, salt and pepper on a plate or shallow bowl.
  • Beat the eggs with water and pour onto another plate or shallow bowl.
  • Grate the cheese and combine with the bread crumbs on another plate or shallow bowl.
  • Coat the chicken breasts on both sides with the flour mixture, shaking off any excess, then dip into the egg, finishing with the bread crumbs and cheese mixture.
  • Place breaded chicken cutlets on a baking rack in the refrigerator for 30 minutes. This will make for crispy chicken and help keep the breading from falling off when cooking.
  • Heat 2-3 Tablespoons of oil in a large heavy skillet or cast iron-skillet over medium heat. Oil should be about ⅛" deep.
  • Cook cutlets, adding more oil if needed, until golden brown and cooked through, about 4 minutes per side.
  • Transfer cutlets to a paper towel-lined plate and season with salt.
  • Place the chicken on a plate and keep warm.
  • Serve immediately with lemon slices.

Notes

Gr8 Do-Ahead Tip:
Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing with Step 8.
Gr8 Twist to this Recipe:
Cutlets can also be baked  in a 425ºF oven for 8 to 12 minutes or until cooked through. You can flip them halfway through cooking.
Tried this recipe?Mention @Great8Friends or tag #gr8food!