Save There's something undeniably satisfying about a perfectly crispy chicken cutlet, hot from the skillet with a golden, parmesan-flecked crust that gives way to tender, juicy meat within. This Crispy Parmesan Chicken Cutlet brings the beloved flavors of Italian-American comfort food to your table in just 30 minutes. The combination of savory Parmesan cheese, aromatic garlic and oregano, and the light crunch of panko breadcrumbs creates a coating that's irresistibly delicious.
Save The secret to achieving restaurant-quality cutlets at home lies in the classic three-step breading process: flour for adherence, egg wash for binding, and a Parmesan-panko mixture for that signature crispy crust. Pounding the chicken breasts thin ensures even cooking and maximum surface area for that delicious coating to cling to.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 150 g each)
- Breading: 2 large eggs, 2 tablespoons milk, 1 cup (100 g) grated Parmesan cheese, 1 cup (100 g) panko breadcrumbs, 1/2 cup (60 g) all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- For Frying: 1/3 cup (80 ml) olive oil (or vegetable oil, for frying)
- To Serve: Lemon wedges, Fresh parsley, chopped (optional)
Instructions
- Step 1
- Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch (1.25 cm) thickness.
- Step 2
- Season both sides of the chicken with salt and pepper.
- Step 3
- Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
- Step 4
- Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.
- Step 5
- Heat the olive oil in a large skillet over medium-high heat.
- Step 6
- Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 74°C/165°F).
- Step 7
- Transfer to a paper towel–lined plate to drain.
- Step 8
- Serve hot, garnished with fresh parsley and lemon wedges.
Zusatztipps für die Zubereitung
For the crispiest results, avoid overcrowding the pan—cook the cutlets in batches to maintain the oil temperature and ensure even browning. Let the cutlets rest on a wire rack instead of paper towels to keep the bottom crust from getting soggy. Always use instant-read thermometer to check doneness without cutting into the meat.
Varianten und Anpassungen
For extra crispiness, use panko instead of regular breadcrumbs. Try adding a pinch of chili flakes to the breadcrumb mixture for a touch of heat. You can substitute chicken thighs for breasts if you prefer darker meat with more flavor. For a lighter version, bake the breaded cutlets at 400°F (200°C) for 15-20 minutes instead of frying.
Serviervorschläge
Serve alongside arugula salad, pasta, or roasted vegetables for a complete meal. The bright acidity of fresh lemon wedges cuts through the richness and enhances the savory flavors. Leftovers can be reheated in the oven to maintain crispiness—avoid the microwave which will make the coating soggy.
Save This classic Italian-American favorite has earned its place on dinner tables for good reason. With its irresistible combination of textures and flavors, this Crispy Parmesan Chicken Cutlet transforms simple ingredients into something extraordinary. Whether it's a quick weeknight meal or a Sunday family dinner, this recipe delivers satisfaction in every bite.
Recipe Questions & Answers
- → How do I ensure the chicken is tender and cooks evenly?
Pounding the chicken breasts to about 1/2 inch thickness helps them cook quickly and evenly, preventing dryness while keeping them tender.
- → What is the best type of cheese for the coating?
Grated Parmesan cheese adds a savory, nutty flavor that crisps beautifully when combined with panko breadcrumbs.
- → Can I use other herbs in the breading mixture?
Yes, dried oregano works well, but you can also experiment with thyme, basil, or chili flakes for extra flavor.
- → What oil is best for frying to achieve crispy crusts?
Olive oil provides great flavor, but vegetable or canola oil with a high smoke point works well for crisp frying.
- → How can I keep the crust crispy after cooking?
Place cooked cutlets on a paper towel-lined plate to drain excess oil and serve immediately or reheat in the oven to maintain crispiness.
- → What side dishes pair well with this dish?
Fresh salads, roasted vegetables, or simple pasta complement the rich, crispy chicken cutlets perfectly.