One-Pan Parmesan Chicken Cutlet Recipes

Chicken Cutlet Recipes

One-Pan Parmesan Chicken Cutlet Recipes

One-Pan Parmesan Chicken Cutlet Recipes

Maitreyee Biswas
These One-Pan Parmesan Chicken Cutlet Recipes Are Ready in 30 Minutes. A simple, one-pan recipe for boneless, skinless chicken breasts breaded chicken
Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, dinner, Lunch
Servings 4 people
Calories 270 kcal


  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts 
  • 1 1/2  cups panko breadcrumbs
  • 2 large eggs
  • 1/2  teaspoon freshly ground black pepper
  • 1/2  teaspoon  salt
  • 1 3/4  ounces  finely grated parmesan cheese
  • 1  cup all-purpose flour
  • 1 medium lemon


  • Finely grate 1 3/4 ounces Parmesan cheese and cut 1 medium lemon into wedges
  • In a large bowl, combine 1 cup all-purpose flour, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. And stir 1 1/2 cups panko breadcrumbs and the Parmesan cheese together in a third large shallow bowl.
  • Cut 2 boneless, skinless chicken breasts in half horizontally. So that you get 4 thin pieces of chicken.
  • Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick.
  • Set aside and repeat with the remaining 3 pieces.
  • Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so that they stick. Place on a large plate or on your baking sheet.
  • Heat 2 tablespoons olive oil in a larger skillet over medium-high heat. Working in batches if needed, and add the breaded chicken cutlets in a single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side.
  • Transfer the chicken onto a paper towel-lined plate. Serve with lemon wedges.


Make ahead: The chicken can be beat, breaded, and refrigerated revealed as long as 4 hours before searing.
Storage: Leftovers can be refrigerated in an impenetrable holder as long as 4 days.
Keyword breaded chicken, chicken cutlet recipes, chicken cutlets, healthy chicken cutlet recipes, thin chicken cutlet recipes

Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets. And what’s not to love about thinly pounded chicken breasts breaded in a savory panko and Parmesan mixture, then pan-fried until golden-brown? They’re also impossibly easy. Made with just a handful of pantry ingredients, this dinner winner comes together in less than 30 minutes, and only uses one pan.

Serve with just about anything you have on hand, whether that’s pasta or dressed salad greens. You could even pile it into a toasted bun for a homemade chicken cutlet sandwich.

Acing the Classic 3-Step Breading Technique

Achieving perfectly crisp chicken cutlet recipes is all about the breading technique, explicitly this exemplary three-advance breading strategy that sticks the breadcrumbs onto the chicken, making a protected and super-firm covering.

Set up your breading station completely before you start. This implies preparing three shallow dishes: one with flour, one with beaten eggs, and one with a panko and Parmesan blend. Working with each bit of chicken, in turn, dig in the flour blend, at that point the eggs, lastly the breadcrumb blend, tenderly squeezing the breadcrumbs into the chicken so they stick. To avoid the mess, save one hand as the “wet” hand (the one that goes into the egg blend), and one as the “dry” hand (the one that digs the chicken in the flour and breadcrumb blend). If you follow this three-advance strategy, you’ll end up with impeccably breaded, equally covered chicken.

Looking for Some Italian-American chicken recipes? try these!

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