Crispy Parmesan Chicken Cutlets
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 pieces
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Calories
288 kcal
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Course
Main Course
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Cuisine
American
Crispy Parmesan Chicken Cutlets
Description
Begin by slicing boneless skinless chicken breasts into thin cutlets, then pound them to even thickness. Season with salt, garlic powder, and black pepper. The dredging process involves a flour coating, followed by an egg and milk wash, then a breading of seasoned panko and grated Parmesan combined with Italian seasoning. Cooking traditionally involves frying in vegetable oil until crisp and golden.
The resulting chicken cutlets provide a crispy crust enhanced by the nutty Parmesan flavor and Italian herbs, contrasting with the moist interior. Alternatively, air frying offers a lower-oil option while maintaining crispiness. Lemon wedges served alongside add brightness when squeezed over the cutlets.
These cutlets are versatile for serving with pasta, salads, or as a protein portion for dinner. Proper temperature management during frying or air frying is essential for an evenly cooked, golden crust and a fully cooked center.
Air fryer instructions call for preheating to 350°F, spraying the chicken with cooking spray, and cooking in two stages totaling 18 minutes with a flip to ensure even crisping. Baking at 400°F for 20-25 minutes is an alternative method, checking for an internal temperature of 165°F.
Ingredients
- 2 chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large egg
- 1 tablespoon milk
- 1 cup panko bread crumbs
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon Italian seasoning
- 2 cups vegetable oil for frying
- 1 lemon wedges, for serving
Instructions
- Trim 2 boneless skinless chicken breasts of any unwanted fat. Horizontally cut chicken in half to make 2 thin cutlets per chicken breast.
- Lay cut chicken on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick.
- Season the thin chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper
- Spread 1/2 cup all-purpose flour into a shallow dish. In a separate shallow dish, whisk 2 large eggs together with 1 tablespoon milk. In an additional separate shallow dish, mix together 1 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon Italian seasoning
- Pour enough 2 cups vegetable oil into a deep, large skillet to cover the bottom with 1 to 2 inches of oil. Bring oil to 350-375 degrees Fahrenheit, over medium-high heat. Watch the temperature closely using a thermometer and adjust the heat setting to maintain the temperature of the oil.
- While oil is coming to temperature, dip chicken in the flour to coat both sides, then immediately dip into eggs to cover. Let any excess egg drip off then dip in the panko mixture, ensuring all parts of chicken are evenly coated.
- Place breaded chicken into the hot oil and fry 2-3 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
- Gently flip and cook for an additional 2-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.
- Remove from oil and let rest for 5 minutes. Serve with a lemon wedge and enjoy!
Notes
- For a lighter version, air fry the cutlets at 350°F for 10 minutes, flip, spray again, and cook for another 8 minutes until crispy.
- Alternatively, bake cutlets at 400°F for 20-25 minutes, ensuring the internal temperature reaches 165°F for safety.
- Use a meat thermometer to monitor oil temperature and keep frying temperature steady between 350-375°F for best results.
- Serve with lemon wedges to add a fresh citrus contrast that brightens the fried cutlets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pieces
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 288kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 871mg | 36% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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