why make this recipe
This recipe gives you crispy, golden chicken with a garlic and Parmesan flavor. It cooks fast and tastes great for weeknight meals. It is simple and uses common pantry items. If you like crunchy breading and cheesy taste, you will like this dish.
introduction
This recipe makes four crispy chicken cutlets. You bread the chicken with flour, egg, and a mix of panko, Parmesan, and garlic. You fry the cutlets until golden, then finish them in the oven for a cooked-through, crispy result. For another simple baked chicken idea, see baked chicken parmesan recipe.
how to make Crispy Garlic Parmesan Chicken Cutlets
Work in this order: prep, bread, fry, then bake. Keep your station ready with flour, eggs, and the breadcrumb mix. Fry quickly so the crust gets brown but the chicken stays juicy. Finish in the oven to make sure the inside cooks. For tips on quick chicken bites you can try, check lemon garlic chicken bites.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying
Directions :
- Preheat your oven to 400°F (200°C).
- Set up your breading station: place flour in one bowl, beaten eggs in another, and mix panko breadcrumbs, Parmesan, minced garlic, salt, and pepper in a third bowl.
- Dredge each chicken breast in flour, dip into the eggs, and coat with the breadcrumb mixture.
- Heat olive oil in a skillet and fry each cutlet until golden brown, about 3-4 minutes per side.
- Transfer the cutlets to a baking sheet and bake for another 10 minutes.
- Serve hot and enjoy!
how to serve Crispy Garlic Parmesan Chicken Cutlets
Serve the cutlets hot. They go well with a simple salad, steamed vegetables, or pasta. You can squeeze a little lemon over them or add a light sauce. Try them with tortillas or rice for a different meal. For another oven-ready chicken option, see baked fajita chicken breasts.
how to store Crispy Garlic Parmesan Chicken Cutlets
Let the cutlets cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. To freeze, wrap each cutlet in foil or plastic and place in a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until hot to keep the crust crisp.
tips to make Crispy Garlic Parmesan Chicken Cutlets
- Pound the chicken to an even thickness for even cooking.
- Dry the chicken with paper towels so the breading sticks better.
- Use fresh grated Parmesan for best flavor.
- Do not crowd the pan when frying; fry in batches if needed.
- Finish in the oven to ensure the chicken cooks through without burning the crust.
variation (if any)
- Add herbs: mix chopped parsley or oregano into the breadcrumb mix.
- Spicy: add a pinch of cayenne or chili flakes to the crumbs.
- Swap breadcrumbs: use regular breadcrumbs if you do not have panko (panko gives more crunch).
- Bake only: for a lighter version, spray the breaded cutlets with oil and bake at 425°F (220°C) until golden.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust cooking time until they reach 165°F (74°C) inside.
Q: Can I make the breading ahead of time?
A: You can mix the breadcrumb and Parmesan mix ahead. Do not bread the chicken until ready to cook.
Q: How do I keep the crust from falling off?
A: Pat the chicken dry, press the crumbs gently onto the chicken, and let the breaded cutlets rest a few minutes before frying.
Q: Can I skip frying and only bake?
A: Yes. Spray with oil and bake, but the crust will be less crispy than frying first.
Conclusion
If you want a baked twist on this idea, check this detailed recipe for Crispy Garlic Parmesan Baked Chicken. For another take and tips from a food blog, see Crispy Garlic Parmesan Chicken – Emily Bites.
Print
Crispy Garlic Parmesan Chicken Cutlets
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Description
Crispy, golden chicken cutlets with garlic and Parmesan flavor, perfect for weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Set up your breading station: place flour in one bowl, beaten eggs in another, and mix panko breadcrumbs, Parmesan, minced garlic, salt, and pepper in a third bowl.
- Dredge each chicken breast in flour, dip into the eggs, and coat with the breadcrumb mixture.
- Heat olive oil in a skillet and fry each cutlet until golden brown, about 3-4 minutes per side.
- Transfer the cutlets to a baking sheet and bake for another 10 minutes.
- Serve hot and enjoy!
Notes
Pound the chicken to an even thickness for even cooking. Use fresh grated Parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
Keywords: chicken cutlets, crispy chicken, garlic parmesan