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Parmesan Chicken Cutlets Recipe

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4.2 from 7 reviews

Crispy and flavorful Parmesan Chicken Cutlets made with panko breadcrumbs, parmesan cheese, and Italian seasoning, pan-fried to golden perfection. Perfectly tender chicken breasts coated in a crunchy crust and served with fresh lemon wedges for a bright finish.

Ingredients

Chicken

  • 2 chicken breasts (boneless and skinless, about 1 pound total)

Breading Station

  • 1 cup all-purpose flour
  • Salt and pepper, to taste
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 2/3 cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Cooking Oils and Garnish

  • 2 tablespoons grapeseed oil (plus more as needed, or canola or vegetable oil)
  • 2 tablespoons olive oil (plus more as needed)
  • Flaky salt, for sprinkling
  • 1 lemon, cut into wedges, for serving

Instructions

  1. Prepare the chicken: Slice each chicken breast horizontally to create 4 thin cutlets. Place one piece at a time in a large zip-top bag and gently pound with a meat mallet or cast iron skillet to about 1/4-inch thickness. Repeat for all pieces.
  2. Set up breading stations: Arrange three shallow bowls. In the first, mix all-purpose flour with a pinch of salt and pepper. In the second, whisk together eggs and Dijon mustard until well combined. In the third, combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and salt and pepper.
  3. Bread the chicken: Dredge each chicken cutlet first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing the crumbs to adhere well.
  4. Heat the oils: In a large heavy skillet, warm grapeseed oil and olive oil over medium-high heat until shimmering, enough to cover the skillet bottom approximately 1/8 inch deep.
  5. Cook the chicken: Place breaded cutlets in a single layer in the skillet, working in batches if needed. Cook for 4 to 5 minutes per side or until golden brown and cooked through. Transfer cooked cutlets to a paper towel-lined baking sheet and sprinkle with flaky salt. Add more oil to the pan as necessary between batches.
  6. Serve: Arrange the chicken cutlets on a serving platter. Add lemon wedges on the side and sprinkle additional flaky salt as desired for extra flavor.

Notes

  • For even cooking, ensure all chicken cutlets are the same thickness by pounding uniformly.
  • Use a combination of grapeseed and olive oil for a balanced flavor and high smoke point.
  • Do not overcrowd the skillet when frying to maintain crispiness.
  • Leftovers can be reheated in a skillet or oven to retain crisp texture.
  • Substitute gluten-free breadcrumbs to make this recipe gluten free.

Find it online: https://recipefeastful.com/parmesan-chicken-cutlets-recipe/