Description
Crispy Parmesan-Crusted Chicken Cutlets are golden, crunchy, and packed with flavor. Perfect for a quick dinner or as a delicious protein addition to salads and sandwiches.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup olive oil or neutral oil for frying
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with a mix of Parmesan, breadcrumbs, garlic powder, and Italian seasoning.
- Dredge each chicken breast in flour, then dip into the egg mixture, and finally coat in the Parmesan-breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium heat.
- Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges and garnish with parsley if desired.
Notes
- Use panko breadcrumbs for extra crispiness.
- Do not overcrowd the pan to ensure even frying.
- Cutlets can be baked at 400°F (200°C) for a healthier version, though they may be less crispy.
- Great served over salad, pasta, or in a sandwich.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 145mg