Crispy Parmesan Chicken Cutlets
Crunchy parmesan breaded chicken with a tender, juicy inside.. perfect for pasta, sandwiches, chicken parmesan, & more! This Crispy Parmesan Chicken Cutlets recipe is my favorite last-minute dinner for when you’re craving something cozy and effortless.
How to Make Crispy Chicken Cutlets:
- Slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).
- Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
- Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs, herbs, and grated parmesan.
- Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
- Heat up the cooking olive oil in a large skillet over medium high heat to 350F.
- Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.
- Keep warm in the oven at 250F for up to 1 hour before serving.
TIPS on Keeping Chicken Cutlets Warm & Crispy:
Turn on your oven to 250F. Place the chicken cutlets on a baking wire rack over a baking pan. Place in the oven to keep warm up to 1 hour after frying.
How to Reheat Chicken Cutlets:
Reheat in the oven at 400F for 5-10 minutes, flipping halfway through.
What to Serve with Chicken Cutlets:
- Chicken Parmesan Sandwiches
- Creamy Alfredo Pasta
- White Mac N Cheese
- Harvest Chopped Kale Salads
Cook with me!
Crispy Parmesan Chicken Cutlets
PREP TIME: 10 COOK TIME: 10 TOTAL: 20
INGREDIENTS
Servings: 4-6
- 1 1/2 lbs. Chicken Breasts Cutlets
- 1 cup Flour
- 1 tsp. EACH: Paprika, Salt, Black Pepper, Garlic Powder, & Dried Oregano
- 3 large Eggs, beaten
- 2 1/2 cups Panko Breadcrumbs
- 1/2 cup Grated Parmesan
- 2 cups Cooking Olive Oil
INSTRUCTIONS
- If you can’t find pre-sliced chicken cutlets, you’ll want to slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).
- Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
- Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs and grated parmesan.
- Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
- Heat up the cooking olive oil in a large skillet over medium high heat to 350F.
- Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.
- Keep warm in the oven at 250F for up to 1 hour before serving.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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