Parmesan Crusted Chicken Cutlets
If you’re in search of a simple yet satisfying dinner, look no further than these Parmesan Crusted Chicken Cutlets. This recipe combines tender chicken breasts with a crispy, cheesy crust that’s packed with flavor, making it a weeknight favorite. As you bite into each cutlet, you’ll experience a delightful crunch followed by the savory notes of Parmesan and herbs. Serve it up with a side of fresh lemon wedges and you have an irresistible meal that will have everyone asking for seconds!
What Sets This Recipe Apart
What makes these Parmesan Crusted Chicken Cutlets stand out is the harmonious blend of textures and flavors. The chicken is juicy and succulent, while the panko and Parmesan mixture creates a crunchy exterior that’s anything but ordinary. The addition of herbs de Provence adds an aromatic touch that elevates the dish to gourmet status. It’s a simple recipe that looks and tastes like it came straight from a fine dining restaurant!
Ingredient Notes
- Flour: You’ll need 1 cup of flour to create a light coating for the chicken. This helps the egg and breadcrumb mixture adhere better.
- Herbes de Provence: This is a fragrant blend of dried herbs including basil, thyme, and rosemary. You’ll use 2 tablespoons to infuse flavor into the chicken.
- Chicken Breasts: Use 3 skinless and boneless chicken breasts for the best results, ensuring they are fresh for maximum tenderness.
- Eggs: 3 large eggs will act as a binding agent, helping the breadcrumbs stick to the chicken.
- Panko Breadcrumbs: These Japanese-style breadcrumbs provide an exceptional crunch. You’ll need 1 cup for this recipe.
- Parmesan Cheese: Use 1 cup of grated Parmesan for a rich, cheesy flavor that perfectly complements the chicken.
- Salt and Pepper: Season generously to taste, enhancing the overall flavor of the dish.
- Frying Oil: You’ll need 1 cup of oil for frying. Choose a high smoke point oil like canola or vegetable oil for best results.
- Lemon Wedges: Fresh lemon wedges are a must for serving, adding brightness that balances the richness of the chicken.
Gear Checklist
- Large Skillet: A heavy-bottomed skillet is ideal for achieving a perfect sear on the chicken.
- Meat Mallet: For even cooking, use a meat mallet to pound the chicken breasts to an equal thickness.
- Shallow Bowls: You’ll need several shallow bowls for the flour, eggs, and breadcrumb mixtures.
- Cooking Thermometer: To ensure the chicken is cooked through, a thermometer will help you achieve an internal temperature of 165°F.
- Spatula: A sturdy spatula will help flip the chicken cutlets without breaking the crust.
Parmesan Crusted Chicken Cutlets — Do This Next
Step 1: Prepare the Chicken
Start by placing the chicken breasts in a zip-top bag and using a meat mallet to pound them to an even thickness, about 1/2 inch. This ensures they cook evenly. Season both sides with salt and pepper.
Step 2: Set Up the Breading Station
In three separate shallow bowls, prepare your breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs until they are frothy. In the third bowl, combine the panko breadcrumbs, grated Parmesan, and herbes de Provence.
Step 3: Bread the Chicken
Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken to ensure a good coating.
Step 4: Heat the Oil
In a large skillet, heat the frying oil over medium heat. You’ll want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
Step 5: Fry the Cutlets
Once the oil is hot (you can test it by dropping a few breadcrumbs into the oil; if they sizzle, it’s ready), add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. If needed, do this in batches to avoid overcrowding the pan.
Step 6: Drain and Serve
Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with fresh lemon wedges on the side, allowing everyone to squeeze some zesty flavor over their Parmesan Crusted Chicken Cutlets.
Dairy-Free/Gluten-Free Swaps
- Dairy-Free: Substitute the Parmesan cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
- Gluten-Free: Use gluten-free flour and gluten-free panko breadcrumbs to make this dish suitable for those with gluten sensitivities.
Troubleshooting Tips
- Crust Not Sticking: Make sure to press the breadcrumb mixture firmly onto the chicken. You can also try double-dipping in the egg mixture.
- Chicken Not Cooking Through: If the outside is browning too quickly, lower the heat to allow the chicken to cook through without burning the crust.
- Too Greasy: Ensure the oil is hot enough before adding the chicken. If it’s not hot, the chicken will absorb more oil and become greasy.
- Breadcrumbs Burning: If breadcrumbs are burning before the chicken is cooked, lower the heat and cook the chicken longer for an even cook.
Keep It Fresh: Storage Guide
Leftover Parmesan Crusted Chicken Cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. For best results, avoid microwaving, as it can make the crust soggy.
Top Questions & Answers
Can I bake these chicken cutlets instead of frying them?
Yes! To bake, preheat your oven to 400°F (200°C). Place the breaded chicken cutlets on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
What can I serve with these chicken cutlets?
These Parmesan Crusted Chicken Cutlets pair wonderfully with a side salad, roasted vegetables, or even a creamy pasta dish like Creamy Garlic Parmesan Orzo. You can also serve them in a sandwich with fresh greens and tomatoes for a quick lunch!
Can I freeze the cutlets?
Yes, you can freeze the breaded but uncooked cutlets. Lay them flat on a baking sheet to freeze individually, then transfer them to a zip-top bag for longer storage. When ready to cook, simply fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
What is the best way to ensure my chicken stays juicy?
Pounding the chicken to an even thickness helps ensure it cooks evenly and stays juicy. Additionally, avoid overcooking the chicken by monitoring the internal temperature. Once it reaches 165°F (75°C), remove it from the heat.
The Takeaway
These Parmesan Crusted Chicken Cutlets are not only easy to prepare, but they also deliver a mouthwatering flavor that will impress anyone at your dining table. By using simple, high-quality ingredients and following these straightforward steps, you’ll create a dish that’s perfect for any occasion, from a casual weeknight dinner to a more festive gathering. Enjoy this crispy, cheesy delight and watch it become a staple in your meal rotation!
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Parmesan Crusted Chicken Cutlets
Ingredients
Equipment
Method
- Start by placing the chicken breasts in a zip-top bag and using a meat mallet to pound them to an even thickness, about 1/2 inch. This ensures they cook evenly. Season both sides with salt and pepper.
- In three separate shallow bowls, prepare your breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs until they are frothy. In the third bowl, combine the panko breadcrumbs, grated Parmesan, and herbes de Provence.
- Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken to ensure a good coating.
- In a large skillet, heat the frying oil over medium heat. You’ll want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
- Once the oil is hot (you can test it by dropping a few breadcrumbs into the oil; if they sizzle, it's ready), add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. If needed, do this in batches to avoid overcrowding the pan.
- Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with fresh lemon wedges on the side.
Notes
- For a dairy-free option, substitute Parmesan cheese with a dairy-free cheese alternative or nutritional yeast.
- To make gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
