Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

Ready In - 40 Minutes

Average Reviews





4 servings

Prep Time

40 minutes

Parmesan chicken cutlets are a delectable option for those who are always short on time and want to eat homemade lunch or dinner. It is an easy-peasy recipe that hardly takes an hour to prepare it.

Parmesan chicken cutlets are so crunchy and flavorful that this recipe will eventually end up in everyone’s repertoire. In this dish, chicken breasts are cut into half, then pounded to get even thickness and then it is lightly coated with breadcrumbs and parmesan cheese. These light and airy breadcrumbs do not make chicken breasts dry at all. To make parmesan chicken cutlets healthier, you can either bake them or fry them in a less or few drops of oil.

Parmesan chicken cutlets can be eaten on their own, with spaghetti or it can be used as a filling in a sandwich or a salad. Do let us know how much you like this recipe in the comment section below after trying it out.


1. All-purpose flour - ¾ cup
2. Large eggs - 2
3. Breadcrumbs - 1 ½ cup
4. Parmesan, grated - ¼ cup
5. Mustard powder - 1 tablespoon
6. Crushed chilies - to taste (optional)
7. Salt - add as much as you need
8. Black pepper - add as much as you need
9. Boneless chicken cutlets (pound to ¼-inch thickness) - 4
10. Oil - 8 tablespoons
11. Lemon, halved - 1


1. You will need three big bowls that are shallow. In the first bowl, you will place flour. In the second bowl, you will beat eggs. Finally, in the third bowl, you will combine mustard powder, parmesan, breadcrumbs, and seasonings, i.e., salt and black pepper.

2. Season the pounded chicken with salt and black pepper.

3. Dredge the seasoned chicken into the first bowl and shake off the excess flour.

4. Now, coat this chicken from both sides with beaten egg. Allow dripping off the excess egg back into the bowl.

5. Again coat the chicken cutlet with breadcrumbs mixture.

6. In a large frying pan, heat six tablespoons of oil over medium heat. Cook cutlets in 2 batches. Add the remaining two tablespoons of oil in a while cooking the next batch.

7. Cook until the chicken cutlets are golden brown from both sides.

8. Transfer cutlets onto a plate lined with tissue paper to drain the excess oil.

9. Serve parmesan chicken cutlets immediately with lemon.


You can store breaded chicken cutlets for 3 months by placing it in the freezer in between wax paper or in a resealable bag. Thaw parmesan chicken cutlets before frying.


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