Parmesan Fried Chicken Cutlets Recipe
These Parmesan Fried Chicken Cutlets are crispy on the outside, juicy on the inside, and full of flavor. Coated in a golden, cheesy breadcrumb crust, they’re perfect for a quick dinner that’s both satisfying and delicious. Whether you’re serving them with a side salad or over pasta, these chicken cutlets will quickly become a family favorite!
Equipment
- Shallow bowls or plates
- Large skillet or frying pan
- Tongs or spatula
- Paper towels (for draining)
Ingredients
- 4 boneless skinless chicken breasts or cutlets
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs preferably panko for extra crispiness
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 eggs beaten
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or vegetable oil for frying
Instructions
- Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure they cook evenly. Season both sides of the chicken with salt and pepper.
- In one shallow bowl, place the flour. In another, beat the eggs. In a third shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, and oregano.
- Dip each chicken cutlet first into the flour, making sure it’s coated, then into the beaten eggs, and finally into the Parmesan breadcrumb mixture, pressing gently to ensure it sticks well.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the chicken cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
- Once cooked, remove the cutlets from the skillet and place them on paper towels to drain any excess oil.
- Serve hot with your favorite side dishes, such as mashed potatoes, a salad, or pasta.