Parmesan Chicken Cutlets Recipe

Name: Parmesan Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour; 2 large eggs; 1 1/2 cups panko Japanese breadcrumbs; 1/4 cup Parmigiano Reggiano grated; 1 tablespoon mustard powder; kosher salt; freshly ground pepper; 4 boneless chicken cutlets small skinless, about 1 1/2 pounds total, pounded to 1/4-inch thickness; 8 tablespoons olive oil divided; 1 lemon halved

Servings: persons

3/4 cup all purpose flour
2 large eggs
1 1/2 cups panko Japanese breadcrumbs
1/4 cup Parmigiano Reggiano grated
1 tablespoon mustard powder
kosher salt
freshly ground pepper
4 boneless chicken cutlets small skinless, about 1 1/2 pounds total, pounded to 1/4-inch thickness
8 tablespoons olive oil divided
1 lemon halved

1
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
2
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
3
Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
4
Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in two batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all purpose flour, 2 large eggs, 1 1/2 cups panko Japanese breadcrumbs, 1/4 cup Parmigiano Reggiano grated, and more.

Yes, Parmesan Chicken Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Chicken Cutlets

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