Parmesan Crusted Chicken Cutlets

$- 2 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs - 1 cup seasoned breadcrumbs - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Olive oil, for frying - Fresh parsley, chopped (for garnish) To make Parmesan crusted chicken cutlets, you need a few key ingredients. First, choose two boneless, skinless chicken breasts. This cut of meat is lean and cooks evenly. Next, gather one cup of all-purpose flour. This flour helps the chicken get a good base for the breading. You also need two large eggs to bind the breading. Now for the breading mixture! Mix together one cup of seasoned breadcrumbs with one cup of grated Parmesan cheese. This combo gives the cutlets a tasty crust. Add in one teaspoon of garlic powder for a flavor boost. Don’t forget the seasonings! One teaspoon each of dried oregano and paprika adds depth. You can season with salt and pepper to taste. For frying, you need good quality olive oil. Finally, chop some fresh parsley for garnish. This adds color and freshness to your dish. With these ingredients, you are ready to create delicious Parmesan crusted chicken cutlets! Start your meal by prepping the chicken. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken to about 1/2 inch thick. This method helps the chicken cook evenly and stay tender. Next, season the flour mixture. In a shallow bowl, combine 1 cup of all-purpose flour with salt and pepper to taste. Mix it well to ensure that every bite is full of flavor. Now, set up your breading stations. You will need three shallow bowls. In the first bowl, place the seasoned flour. In the second bowl, crack open two large eggs and beat them until smooth. In the third bowl, mix together seasoned breadcrumbs, 1 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 teaspoon of paprika. Add a pinch of salt and pepper to this mixture too. This step gives your cutlets a tasty crust. Let’s move on to the fun part—cooking the chicken cutlets! Take one chicken cutlet and dredge it in the flour mixture. Shake off the extra flour. Next, dip it into the beaten eggs, letting any excess egg drip back into the bowl. Finally, coat the chicken in the breadcrumb mixture, pressing gently to help the crumbs stick well. Heat olive oil in a large skillet over medium heat until it shimmers. Carefully add the breaded chicken cutlets to the pan, making sure not to crowd them. Fry each cutlet for about 4-5 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F (75°C). Depending on the size of your skillet, you may need to fry the cutlets in batches. Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Let them rest for a couple of minutes to keep them juicy. Enjoy your crispy and delicious Parmesan crusted chicken cutlets! To get crispy cutlets, start with dry chicken. Pat the chicken with paper towels. This keeps the breading from getting soggy. Use medium heat for frying. If the heat is too low, the chicken will absorb oil. If it is too high, the outside will burn before the inside cooks. Breading chicken can be messy. To avoid stickiness, use one hand for wet ingredients and one for dry. This keeps your fingers cleaner. Set up your breading station in order: flour, egg, then breadcrumbs. After breading, place the cutlets on a parchment-lined tray. This makes cleanup simple. For extra flavor, add spices to your breadcrumb mix. Garlic powder, oregano, and paprika work well. You can also try adding a pinch of cayenne for heat. When serving, garnish the cutlets with fresh parsley. A slice of lemon adds a nice touch, too. It brightens the dish and makes it look great. {{image_4}} You can change the cheese to add new flavors. Try using mozzarella or provolone for a milder taste. These cheeses melt nicely, giving a delicious gooey texture. You can also add herbs to the cheese mixture. Mix in fresh basil or thyme for a bright, herby kick. These small changes can make your dish feel new. There are many ways to cook your chicken cutlets. You can bake them in the oven if you want a healthier option. Preheat your oven to 400°F (200°C). Place the breaded cutlets on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through. They will come out crisp and golden. You can also use an air fryer for a quick, less oily version. Preheat your air fryer to 375°F (190°C). Arrange the cutlets in a single layer and cook for about 12-15 minutes. This method keeps them crispy while cutting down on fat. Pair your chicken cutlets with tasty sides. A fresh green salad goes well. The crunch complements the cutlets perfectly. You can also serve roasted vegetables or mashed potatoes for a hearty meal. For dipping sauces, try marinara or a creamy garlic sauce. These add flavor and moisture to the crispy chicken. You can even mix some lemon juice into the sauce for a zesty twist. Store your leftover chicken cutlets in an airtight container. This keeps them fresh and safe to eat. You can refrigerate them for up to three days. If you want to enjoy them later, make sure they cool down first before sealing. To reheat the cutlets, the oven works best. Preheat it to 375°F (190°C). Place the cutlets on a baking sheet for about 10-15 minutes. This keeps them crispy. You can also use a skillet. Heat a little olive oil over medium heat. Cook each cutlet for about 3-4 minutes on each side. Avoid the microwave if you want to keep them crunchy. If you want to freeze your chicken cutlets, do this before cooking them. Place the breaded cutlets in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer them to a freezer bag. They will keep well for up to three months. When you’re ready to cook, thaw the cutlets in the fridge for a few hours or overnight before frying. This helps them cook evenly. To keep your chicken cutlets crispy, follow these tips: - Use dry chicken: Pat the chicken dry before breading. - Hot oil: Fry cutlets in hot oil to create a crunchy crust. - Avoid overcrowding: Fry in batches so heat stays high. - Drain properly: Place cooked cutlets on a paper towel to absorb oil. These steps help keep your cutlets crispy and delicious! Yes, you can make these cutlets in advance. Here’s how: - Store cooked cutlets: Place them in an airtight container. - Refrigerate: They last up to three days in the fridge. - Reheat carefully: Use an oven or skillet to reheat. This keeps the cutlets crispy. Microwaving can make them soggy, so avoid that if you can. To make this recipe gluten-free, try these substitutions: - Flour: Use gluten-free all-purpose flour. - Breadcrumbs: Choose gluten-free breadcrumbs or crushed gluten-free crackers. These swaps allow you to enjoy crispy Parmesan cutlets without gluten! You learned how to make flavorful Parmesan crusted chicken cutlets in this article. We covered the main ingredients, step-by-step instructions, and valuable tips for the best results. Don't forget the creative variations to keep things exciting. Proper storage and reheating methods will help you enjoy your leftovers too. With this knowledge, you can impress anyone with your cooking skills. Get ready to cook and enjoy these tasty cutlets!$

Delight your taste buds with Parmesan Crusted Chicken Cutlets! This easy recipe features tender chicken coated in a golden, cheesy breadcrumb crust that's perfect for any meal. Discover how to achieve the ideal crunch with simple steps and ingredients you probably have at home. Ready to impress your family at dinner?

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Ingredients

2 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup seasoned breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Olive oil, for frying

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken: Begin by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to achieve an even thickness of about 1/2 inch. This technique ensures the chicken cooks uniformly and remains tender.

Create the Breading Stations: Set up three shallow bowls or dishes for an efficient breading process. In the first bowl, add the all-purpose flour and season it generously with salt and pepper. In the second bowl, beat the eggs until they are well combined. In the third bowl, mix together the seasoned breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, paprika, and an additional pinch of salt and pepper for flavor.

Bread the Chicken: One by one, take each chicken cutlet and first dredge it in the flour mixture, shaking off any excess. Next, dip the cutlet into the beaten eggs, allowing any drips of egg to fall back into the bowl. Finally, coat the chicken with the Parmesan breadcrumb mixture, pressing down gently to ensure the crumbs stick well to the surface.

Fry the Chicken: In a large skillet, heat a generous amount of olive oil over medium heat until shimmering. Carefully add the breaded chicken cutlets to the pan, making sure not to crowd them. Fry for approximately 4-5 minutes on each side, or until the cutlets are golden brown and cooked through—an internal temperature of 165°F (75°C) indicates they are safely cooked. Depending on the size of your skillet, you may need to fry them in batches.

Drain and Serve: Once the chicken cutlets are cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Let them rest for a couple of minutes; this also helps keep the cutlets juicy.

Garnish and Serve: Arrange the chicken cutlets on a serving platter, then sprinkle freshly chopped parsley over the top for a vibrant touch. For an extra zest, serve with lemon wedges on the side or pair with a crisp side salad for a refreshing contrast.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4