If you’re looking for an easy chicken dinner that comes together quickly, these Parmesan Chicken Cutlets are a great recipe to keep in your back pocket. Thin chicken cutlets are coated in seasoned flour, egg, and a crispy mixture of panko breadcrumbs and Parmesan cheese, then pan-fried until golden brown. The result is tender chicken with a wonderfully crisp, savory coating and plenty of Parmesan flavor.
What makes these crispy Parmesan chicken cutlets so appealing is how quickly they cook. Pounding the chicken to an even 1/4-inch thickness helps it cook evenly and keeps the cutlets tender inside while the panko coating becomes beautifully golden and crunchy. The entire meal takes about 30 minutes, making it a practical choice for a busy weeknight dinner.
The breading process is simple but gives you that satisfying restaurant-style crust. You’ll use three shallow bowls: one for flour, one for beaten eggs, and one for the panko, Parmesan, and mustard powder mixture. Dredge each chicken cutlet through the flour, dip it in the egg, and then press it into the Parmesan-panko mixture so the coating adheres well.
The chicken is then cooked in olive oil in a large skillet until the outside is crisp and golden and the chicken is cooked through. A squeeze of fresh lemon right before serving adds just the right amount of brightness to balance the rich, crispy coating.
These pan-fried Parmesan chicken cutlets are delicious served with a simple salad, Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also pairs well with Garlicky Roasted Broccoli or Parmesan Asparagus. They’re also versatile enough to slice and serve over a salad or tuck into a sandwich.
If you love crispy chicken, Parmesan cheese, and simple homemade dinners, this easy chicken cutlet recipe is one you’ll want to make again and again. It’s straightforward enough for a weeknight but delicious enough to serve when you’re cooking for company.
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Parmesan Chicken Cutlets
- Total Time: :31
- Yield: 4 1x
Ingredients
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4″ thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
Instructions
- Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
- Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
- Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
Notes
- DO AHEAD: 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.
- Prep Time: :15
- Cook Time: :16
- Category: Entree
- Method: Stove Top