Parmesan Chicken Cutlets

Crispy on the outside, juicy on the inside, and simple enough for a weeknight dinner. These Parmesan chicken cutlets are easy to make and pair perfectly with salad, pasta, roasted vegetables, or your favourite dipping sauce.

Ingredients

  • 2–3 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 1 tbsp milk
  • 1–1 1/2 cups panko or breadcrumbs
  • 1/2 cup grated Parmesan cheeseSalt, to taste
  • Black pepper, to taste
  • Olive oil, for frying
  • Lemon wedges, optional for serving

Step 1: Prepare the Chicken

Thinly slice each chicken breast horizontally to create evenly sized cutlets.

If needed, gently pound the chicken between two pieces of parchment paper until each piece is an even thickness.

This helps the chicken cook quickly and evenly.

Step 2: Prepare the Breading Station

Set out three separate shallow bowls or plates.

Bowl 1: Add the flour.

Bowl 2: Add the eggs and milk, then whisk until fully combined.

Bowl 3: Add the panko or breadcrumbs, grated Parmesan, salt, and pepper. Mix together.

parmesan-chicken-cutlet-breading-station-with-flour-eggs-and-breadcrumbs

Step 3: Bread the Chicken

Take one chicken cutlet and coat it evenly in the flour, shaking off any excess. Next, dip it into the egg mixture until fully coated.

Finally, place it into the Parmesan breadcrumb mixture, pressing gently so the coating sticks to both sides.

Repeat with the remaining chicken cutlets.

breading-chicken-cutlets-with-flour-egg-and-parmesan-breadcrumb-mixture

Step 4: Heat the Oil

Pour enough olive oil into a large frying pan to create approximately a 1/4-inch layer.
Heat over medium heat until the oil is hot but not smoking.

Step 5: Fry the Chicken

Carefully place the breaded chicken cutlets into the pan, working in batches if necessary so the pan isn’t overcrowded.

Cook for approximately 3–4 minutes per side, or until golden brown and crispy.

Because the chicken is sliced thin, it should cook fairly quickly. The safest way to check is with a meat thermometer — the thickest part of the chicken should reach 165°F (74°C).

frying-breaded-parmesan-chicken-cutlets-in-hot-olive-oil-until-golden-brown

Step 6: Serve

Remove the chicken from the pan and place it on a paper towel-lined plate or wire rack to remove any excess oil.

Serve warm and finish with a squeeze of fresh lemon for a little extra zest.

Enjoy! 🍋🍗

crispy-parmesan-chicken-cutlets-served-warm-with-fresh-lemon-wedges