Imagine a giant chicken nugget that both adults and kids can't get enough of. Well, our Crispy Parmesan Chicken Cutlets are just that – a big, crunchy, delicious nuggets that both adults and kids will gobble up. We got 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 minutes to cook. This is like the easiest, tastiest dinner solution ever.
Serve this cutlet with us The secret ingredient is macaroni and cheese or Classic coleslaw.
Why our recipe?
- Like a giant chicken nugget that both adults and kids enjoy.
- Simple seasoning that brings flavor with garlic, Parmesan and Italian seasoning.
- 20 minutes to prepare, and 20 minutes to cook for an easy dinner.
Feel free to enjoy this recipe as is, or go Italian-inspired and add some flavor. Homemade marinara Above we also like the idea of turning down the heat and adding red pepper flakes to the breading. No matter how you decide to serve yours, you're unlikely to end up with leftovers! Everyone in our house can't get enough of this pan-fried chicken goodness.
Material notes
- Chicken cutlet: Cutlets are chicken breasts that have already been cut in half, but you can also use chicken breasts and cut them in half lengthwise.
- Spices: Adds more flavor to the chicken.
- Breading Ingredients: Follow our instructions on the recipe card and you'll have perfectly breaded chicken every time! However, if you find that the breading is still not sticking, you can try placing the breaded chicken cutlets in the refrigerator for about 30 minutes to chill. This helps to make the braiding a little tighter.
- lemon: Optional, but it adds a nice citrus flavor.
All about chicken cutlets
You may find packages of chicken labeled as “chicken cutlets” at the store, but if not, don't worry because you can always cut your own. You never know what price they mark for something like that. It might even be cheaper!
Cut a boneless, skinless chicken breast in half lengthwise to make two thin slices. For even thinner cutlets, place the slices in plastic wrap and pound them gently with a meat mallet until they are 1/4 to 1/2 inch thick. If you don't have a meat mallet, a rolling pin will work. How thin you go is a matter of personal preference. Just know that
That's all about dredging
Dredge is a simple cooking technique where you coat your wet meat in a dry ingredient like flour before cooking. In this case, we go from wet meat to dry flour, then again wet with egg and finally coated in bread crumbs making it 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, which makes it very easy to coat the chicken. You will need three shallow dishes: one for the flour, one for the egg mixture, and one for the breadcrumb mixture.
Dredging tips
Keep one hand dry: Use one hand for the dry ingredients (flour and breadcrumbs) and the other hand for the wet ingredients (egg mixture). It keeps things less messy.
Cover evenly: Make sure each piece of chicken is evenly coated at each stage. Shake off any excess flour and allow the excess egg to drip off before moving to the breadcrumbs.
Press the breadcrumbs: Gently press the breadcrumbs over the chicken so they adhere well and create a nice, even coating.
Storage and reheating instructions
Keep in fridge Refrigerate any leftovers in an airtight container for up to 3-4 days.
freeze Prepare the chicken cutlet recipe as directed and allow the pieces to cool completely. Then, place them on a baking sheet and refrigerate for a few hours. Once they are frozen, remove the baking sheet from your freezer and wrap each one individually. Place them in a plastic bag or container, then refrigerate where they will keep for 3-4 months.
Reheat in microwave in 30-second increments until they are completely warm. It should not take more than 2 minutes.
Reheat in the oven Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper. Bake the chicken with the oil for 10-15 minutes.
More fried cutlet goodness…
Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, Facebook Watch, or us facebook pageOr here on our website with their respective recipes.
