Extra crispy, tender and juicy, this Easy Parmesan Crusted Chicken Cutlet recipe is quick and simple. Coated in a mixture of herbs, spices and lots of parmesan cheese, this chicken dinner is a family favorite that can be adapted sooo many different ways!
When I was teaching myself how to cook in my early 20’s I was always searching for the easiest thing I could find to morph into something else. Like a base of sorts. Something that I knew I could make perfectly every single time without breaking a sweat and then turning it into like 47 different recipes. I was broke, pretty much, all the time and had to make my food stretch quite a long while. So I would go to Costco and buy chicken breasts in bulk because they were individually wrapped making it easier to just pull out one or two without committing to a bunch of chicken all at once. It was just me and half a person, basically and…to be perfectly honest, Katie was living on frozen Kid Cuisine meals most of the week.
That’s when I “created” this easy Parmesan Crusted Chicken Cutlet recipe…I use the term “created” loosely here since I’m not claiming to have invented the chicken cutlet at all. This version is the best I ever had….and my husband agrees. And he’s the harshest critic I ever met. But back to my invention/creation/reinvented Parmesan Crusted Chicken Cutlet recipe. Since I always had chicken on hand I ate it several times a week and, if you eat chicken several times a week you start to get really sick of it. I decided one day I wanted to make one of those chicken Pattie sandwiches that they used to serve in elementary school but since I was broke….and already had chicken, I thought I’d take a stab at making my own from scratch. The first go round was a total failure. The coating was burning (heat was too high) and then it was sliding off (not enough “adhesive”). AND the chicken wasn’t nearly even cooked through before the whole burning and sliding started to happen.
So, I cut the chicken breasts in half lengthwise because I lived on the second floor and had a cranky neighbor downstairs….if I had done what I really wanted and pounded the chicken thin right on the countertop, I may have been evicted. Because of chicken.
You can cut them in half or pound them thin (which will make the surface area much larger), it’s entirely up to your. But either way, the thinner cutlets definitely solved the doneness issue.
AND I didn’t give up….I kept at it until it occurred to me that cheese was the missing piece of this crispy chicken and so I tossed it right into the breadcrumbs. And I added another step to the dredge….flour….but spiced up with Italian seasoning, garlic powder, salt and pepper.
And milk…..also seasoned with a dash of garlic powder, salt and pepper. Seasoning every step of the dredge took the chicken from bland to insanely, addictingly, mouthwatering.
THEN I fried them in a little bit of oil until golden brown and cooked through. Absolute perfection and so easy…that I now make big batches (keeping them warm in the oven until I’m done frying) for parties or entertaining. It’s my base for this super FAB Chicken Parmesan and when I’m feeling a little fluffy, I absolutely love them in this Chicken Milanese! And believe me, you’ll be seeing them again and again (Like with this Mushroom Farro Risotto because…just check it out)….but we also like to have them dipped in ketchup….just as they are….with a big, giant pile of mashed potatoes and green beans.
Easy Parmesan Crusted Chicken Cutlet Recipe
- 3 boneless, skinless chicken breasts cut in half horizontally
- 1 1/2 cups flour
- 1 1/2 tablespoons garlic powder
- 1 tablespoon Italian Seasoning
- 1 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
- 1 1/2 cups low fat milk
- 1 1/2 cups Panko bread crumbs
- 3/4 cup finely grated parmesan cheese
- 6 tablespoons olive oil
- In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
- In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
- In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
- Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
- Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
- Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
- Cook the chicken until crispy and golden brown, approximately 4-5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
- Repeat with the remaining chicken.
- Transfer to a serving platter and serve immediately or use in your favorite crispy chicken recipe.
Best if served the same day. To reheat if needed, place the chicken on a wire rack and bake in the oven at 350 degrees until warm and crispy.
|Amount Per Serving||As Served|
|Calories 540kcal Calories from fat 199|
|% Daily Value|
|Total Fat 22g||34%|
|Saturated Fat 5g||25%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|