5.0 from 12 votes
Crispy Parmesan Chicken Cutlets
Whip up these crispy parmesan chicken cutlets in just 40 minutes! Perfectly seasoned with garlic, parmesan, and Italian seasoning, they're a hit with both kids and adults.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 pieces
Calories: 288 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 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!
Cup of Yum
Notes
- Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice.
- Preheat an air fryer to 350 degrees Fahrenheit.
- Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
- Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 20-25 minutes until 165 degrees Fahrenheit.
Nutrition Information
Serving
1cutlet
Calories
288kcal
(14%)
Carbohydrates
28g
(9%)
Protein
21g
(42%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
124mg
(41%)
Sodium
871mg
(36%)
Potassium
287mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
256IU
(5%)
Vitamin C
14mg
(16%)
Calcium
138mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4pieces
Amount Per Serving
Calories 288
% 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.