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- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably panko) For this dish, I always start with fresh chicken breasts. They help keep the cutlets juicy. The grated Parmesan cheese gives a rich, nutty flavor. Panko breadcrumbs add a great crunch. - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder I use eggs to bind the breading. Garlic powder and onion powder add depth to the flavor. They make the chicken taste even better. - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley for garnish Dried Italian herbs bring a fresh taste to the dish. I season with salt and pepper to enhance the flavors. Chopped parsley adds color and freshness when serving. For the full recipe, check out the detailed steps above. Each ingredient plays an important role in making this dish a true delight. To start, take your chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound the chicken to about 1/2 inch thick. This helps it cook evenly. After pounding, season both sides of the chicken with salt and pepper. This simple step adds great flavor. Next, you will set up your breading station. Get three shallow dishes. In the first dish, add 1/2 cup of all-purpose flour. In the second dish, whisk together two large eggs, a teaspoon of garlic powder, a teaspoon of onion powder, and a pinch of salt and pepper. In the last dish, mix the grated Parmesan cheese, one cup of breadcrumbs, and a teaspoon of dried Italian herbs. This setup makes breading easy. Now comes the fun part—coating the chicken! Take each piece of chicken and dip it into the flour first. Make sure to shake off any extra flour. Then, dip it into the egg mixture, covering it well. Finally, coat the chicken in the Parmesan breadcrumb mixture. Press down gently so the crumbs stick well. This gives the chicken a nice, crunchy crust. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets. You may need to work in batches to avoid crowding. Cook each cutlet for about 4-5 minutes on each side. You want them golden brown and cooked through. After frying, transfer the cooked cutlets to a plate lined with paper towels. This helps soak up any extra oil. Let them rest for a few minutes. Finally, plate the chicken cutlets and garnish with freshly chopped parsley. This adds a nice touch and color to your dish. For the full recipe, check back to ensure you've got it all! To get that amazing crust on your chicken cutlets, I have a couple of tips. First, always use panko breadcrumbs. They are lighter and give a nice crunch. Second, add freshly grated Parmesan cheese to your breadcrumb mix. This boosts the flavor and makes each bite extra tasty. You can choose to fry or bake your chicken cutlets. Frying gives a crisp and golden finish, while baking is healthier. If you choose to bake, set your oven to 400°F (204°C) and place the cutlets on a baking sheet. Make sure to flip them halfway through cooking for even browning. For frying, remember to keep the oil hot but not smoking. This helps the cutlets cook evenly and stay juicy. These crunchy chicken cutlets pair well with many sides. Serve them with a fresh salad or over pasta for a complete meal. You can also drizzle some marinara or garlic sauce on top for added flavor. A squeeze of lemon juice right before serving can brighten the dish wonderfully. For a fun twist, try adding a side of roasted veggies for extra nutrition and taste. For the full recipe, check out the detailed instructions in the earlier sections. {{image_2}} You can add fun twists to your Parmesan crusted chicken cutlets by playing with flavors. Try adding spices like paprika or cayenne pepper. This adds a nice kick. You can also use different types of cheese. For example, try using pecorino or mozzarella for a unique taste. Mixing cheeses can create a rich flavor that surprises your taste buds. If you want a lighter meal, consider baking instead of frying. Baking gives you that crunch without the extra oil. You can also use whole wheat breadcrumbs. They add fiber and a nutty flavor. This small change helps make your dish healthier while still being tasty. You don’t have to stick with chicken. You can use plant-based options like tofu or tempeh. They work great with the same coating. If you need gluten-free options, switch to gluten-free breadcrumbs. You can also use almond flour for a nice crunch. These substitutions keep the dish delicious while meeting dietary needs. For detailed steps and measurements, refer to the Full Recipe. To keep your Parmesan crusted chicken cutlets fresh, follow these tips. First, let them cool to room temperature. Then, place them in an airtight container. This helps prevent moisture loss and keeps them tasty. Store them in the fridge. They last about three to four days. If you want to keep them longer, consider freezing. When reheating, choose between the oven or microwave. The oven works best for keeping that crispy texture. Preheat it to 375°F (190°C). Place cutlets on a baking sheet for about 10 to 15 minutes. This ensures they get warm and crisp. If you use the microwave, heat them for short intervals. Start with 30 seconds, check, then heat more if needed. The microwave may not keep them crispy. To freeze your cutlets, wrap each one tightly in plastic wrap. Place them in a freezer bag or container. This prevents freezer burn. They can last for up to three months. When you're ready to eat, thaw them in the fridge overnight. After thawing, reheat them in the oven to regain that crunch. Enjoy your flavorful delight again! For the full recipe, check the earlier section. To make Parmesan crusted chicken cutlets gluten-free, swap traditional breadcrumbs and flour with gluten-free options. Use gluten-free breadcrumbs made from rice or corn. For flour, try almond flour or coconut flour. These alternatives keep the cutlets crispy while being friendly for gluten-free diets. Yes, you can bake them! To bake for the best results, first preheat your oven to 400°F (200°C). Place the breaded cutlets on a baking sheet lined with parchment paper. Spray them lightly with olive oil to help them brown. Bake for about 20-25 minutes, flipping halfway through, until golden brown and cooked through. Many sides pair well with Parmesan crusted chicken cutlets. Consider serving them with: - A fresh garden salad - Steamed green beans or broccoli - Creamy mashed potatoes - A side of pasta with marinara sauce These options add variety and balance to your meal. To keep chicken cutlets juicy, marinate or brine them before cooking. A simple brine of water and salt helps. Soak the chicken for at least 30 minutes. You can also use a marinade with olive oil, lemon juice, and herbs. This adds flavor and moisture, making your cutlets deliciously juicy. In this blog post, we explored the key ingredients and steps to make delicious Parmesan crusted chicken cutlets. I shared tips for achieving a crispy crust and offered healthier cooking methods. You learned about flavorful variations and how to store leftovers. With this easy recipe, you can impress any guest. Enjoy your cooking and feel confident in your skills! Your homemade cutlets will surely be a hit at your next meal.

Parmesan Crusted Chicken Cutlets

Savor the crunch with these Crispy Parmesan Crusted Chicken Cutlets that are easy to make and packed with flavor! This simple recipe guides you through perfectly breading and frying chicken breasts until golden brown. Perfect for a weeknight dinner or a special occasion, these cutlets will become a family favorite. Click through to discover the full recipe and make mealtime a hit!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

1/2 cup all-purpose flour

Olive oil for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Place chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thick for even cooking. Season both sides with salt and pepper.

    Set Up Breading Station: In three separate shallow dishes, set up a dredging station:

      - In the first dish, add the flour.

        - In the second dish, whisk together the eggs, garlic powder, onion powder, and a pinch of salt and pepper.

          - In the third dish, combine the grated Parmesan cheese, breadcrumbs, and dried Italian herbs.

            Coat the Chicken:

              - Dip each chicken breast into the flour, shaking off any excess.

                - Then, dip it into the egg mixture, ensuring it's fully coated.

                  - Finally, coat the chicken in the Parmesan breadcrumb mixture, pressing down slightly to adhere the crumbs well.

                    Fry the Cutlets: In a large skillet, heat approximately 1/4 inch of olive oil over medium-high heat. Once hot, carefully add the breaded chicken cutlets (you may need to do this in batches). Cook for about 4-5 minutes on each side until golden brown and cooked through.

                      Rest the Cutlets: Transfer the cooked cutlets onto a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes.

                        Serve: Plate the chicken cutlets and garnish with chopped fresh parsley before serving.

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