Description
Cheesy Breaded Chicken Cutlets are crispy on the outside, juicy on the inside, and packed with flavor thanks to a golden breadcrumb coating mixed with Parmesan cheese—perfect for weeknight dinners or sandwiches.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or cutlets, pounded to 1/2-inch thickness)
- 1 cup breadcrumbs (panko or Italian-style)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup all-purpose flour
- 2–3 tbsp olive oil (for pan-frying)
- Optional: lemon wedges and chopped parsley for serving
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to even thickness, about 1/2 inch.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper.
- Dredge each chicken cutlet in flour, dip into egg, then coat thoroughly in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry cutlets in batches for 3–4 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot, optionally with lemon wedges and a sprinkle of chopped parsley.
Notes
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Great for sandwiches, salads, or served with pasta or vegetables.
- Cutlets can be baked at 400°F (200°C) for 20–25 minutes as a healthier alternative.
- Make ahead by freezing breaded (uncooked) cutlets in a single layer, then store in a freezer bag.
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg