Chicken
Crispy Parmesan Chicken Cutlets

Imagine a giant chicken nugget that both adults and children can't get enough of. Well, our Crispy Chicken Parmesan Cutlets are just that: a big, crunchy, delicious croquette that kids and adults alike will devour. We have the perfect blend of garlic, parmesan and Italian seasoning. You'll love how quickly they come together: just 20 minutes to prep and another 20 to cook. It's like the easiest, most delicious dinner fix ever.

Serve these cutlets with our Secret Ingredient Macaroni and Cheese or Classic Coleslaw.

Because our recipe

  • Like a giant chicken nugget that both adults and children love.
  • Simple seasonings that add flavor with garlic, parmesan and Italian seasoning.
  • 20 minutes to prep and 20 minutes to cook for an easy dinner.

An overhead view of 4 fried chicken cutlets on a wire cooling rack. An overhead view of 4 fried chicken cutlets on a wire cooling rack.

Feel free to enjoy this recipe as is, or take an Italian inspiration and pour some homemade marinara on top. We also love the idea of ​​turning up the heat and adding red pepper flakes to the breading. No matter how you decide to serve it, it's highly unlikely you'll end up with leftovers! Everyone in our house can't get enough of this pan fried chicken goodness.

Notes on ingredients

An overhead view of the ingredients needed to make chicken cutlets. An overhead view of the ingredients needed to make chicken cutlets.
  • Chicken Cutlets: Cutlets are chicken breasts already cut in half, but you can also use chicken breasts and cut them in half lengthwise.
  • Seasonings: It gives the chicken more flavor.
  • Ingredients for the breading: Follow our instructions in the recipe card and you'll get perfectly breaded chicken every time! However, if you find that the breading still isn't sticking, you can try placing the breaded chicken cutlets in the refrigerator for about 30 minutes to cool. This helps the breading set a little more.
  • Lemon: Optional, but adds a nice citrus flavor.

All about those chicken cutlets

You can find packages of chicken labeled “chicken cutlets” in the store, but if not, don't worry because you can always slice them yourself. You never know when they raise the price for something like this. It might even be cheaper!

Cut a boneless, skinless chicken breast in half lengthwise to create two thin pieces. For even thinner cutlets, place the slices between the plastic wrap and gently pound them with a meat tenderizer until they are 1/4 to 1/2 inch thick. If you don't have a meat tenderizer, a rolling pin will also work. How thin you can go is a matter of personal preference. Just know it

All about that dredging

Dredging is a simple cooking technique in which you coat wet meat with a dry ingredient such as flour before cooking. In this case we go from the wet meat to the dry flour, then back to the egg soak and finally to the breadcrumbs which makes this a double dredging.

This process works best if you set up a dredging station where all the items to be coated are lined up and ready to go. I like to use pie plates or cake pans because they are nice and wide and make coating the chicken super easy. You will need three shallow dishes: one for the flour, one for the egg mixture, and one for the breadcrumb mixture.

A collage of four images showing chicken dredged and then fried. A collage of four images showing chicken dredged and then fried.

Dredging Tips

Keep a dry hand: Use one hand for dry ingredients (flour and breadcrumbs) and the other for wet ingredients (egg dough). This keeps things less messy.

Coat evenly: Make sure each piece of chicken is coated evenly at each stage. Shake off the excess flour and let the excess egg drip off before moving on to the breadcrumbs.

Press the breadcrumbs: Gently press the breadcrumbs into the chicken to make sure they stick well and create a nice, even coating.

A close up view of fried chicken cutlets on a plate with a side of vegetables. A close up view of fried chicken cutlets on a plate with a side of vegetables.

Instructions for storage and heating

Refrigerate any leftovers in an airtight container in the refrigerator for up to 3-4 days.

To freeze preparing the chicken cutlet recipe as directed and allowing the pieces to cool completely. Then, place them on a baking tray and place them in the freezer for a few hours. Once frozen, remove the tray from the freezer and wrap them individually. Place them in a plastic bag or container, then place them back in the freezer where they will keep for 3-4 months.

Reheat in the microwave in 30 second increments until fully heated. It shouldn't take more than 2 minutes.

Reheat in the oven heating in oven to 450 degrees F. Line a baking sheet with parchment paper. Spray the chicken with oil and bake for 10-15 minutes.

More goodness of fried cutlet…

Watch the video below where Caytlin will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on Youtube, Look at Facebook, or ours Facebook pageor right here on our website with the corresponding recipes.

Related Articles

Sheet Pan BBQ Chicken and Roasted Veggies

Contributor

Instant Pot Coq Au Vin

Contributor

How To Make Bone Broth

Contributor

Leave a Comment