Crispy Parmesan Chicken Cutlet

There's something magical about the satisfying crunch of a perfectly crispy chicken cutlet. This Crispy Parmesan Chicken Cutlet transforms simple boneless chicken breasts into a golden-brown masterpiece that's both elegant enough for company and easy enough for a weeknight dinner. The secret lies in the triple coating technique and the generous use of Parmesan cheese, which creates an irresistibly savory crust that seals in the chicken's natural juices.

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The beauty of this Italian-American classic lies in its simplicity. By pounding the chicken thin, you ensure even cooking and maximum surface area for that coveted crispy coating. The combination of panko breadcrumbs and freshly grated Parmesan creates a texture that's both delicate and substantial, while herbs like oregano and garlic powder add depth without overwhelming the chicken's natural flavor.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 150 g each)
• Breading: 2 large eggs, 2 tablespoons milk, 1 cup (100 g) grated Parmesan cheese, 1 cup (100 g) panko breadcrumbs, 1/2 cup (60 g) all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper
• For Frying: 1/3 cup (80 ml) olive oil (or vegetable oil, for frying)
• To Serve: Lemon wedges, Fresh parsley, chopped (optional)

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Instructions

Step 1

Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch (1.25 cm) thickness.

Step 2

Season both sides of the chicken with salt and pepper.

Step 3

Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.

Step 4

Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.

Step 5

Heat the olive oil in a large skillet over medium-high heat.

Step 6

Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 74°C/165°F).

Step 7

Transfer to a paper towel–lined plate to drain.

Step 8

Serve hot, garnished with fresh parsley and lemon wedges.

Zusatztipps für die Zubereitung

Für extra Knusprigkeit verwenden Sie Panko-Semmelbrösel anstelle von normalen Semmelbröseln. Die größeren, luftigeren Panko-Flocken ergeben eine besonders leichte und knusprige Textur. Achten Sie darauf, dass das Öl die richtige Temperatur hat - zu heiß und die Beschichtung verbrennt, bevor das Hähnchen gar ist, zu kalt und das Fleisch wird fettig statt knusprig.

Varianten und Anpassungen

Für eine würzigere Variante fügen Sie eine Prise Chiliflocken zur Semmelbrösel-Mischung hinzu. Sie können auch verschiedene Kräuter wie Thymian oder Rosmarin anstelle von Oregano verwenden. Für eine glutenfreie Version ersetzen Sie das Mehl durch Mandel- oder Kokosmehl und verwenden glutenfreie Semmelbrösel.

Serviervorschläge

Diese knusprigen Parmesan-Hähnchenschnitzel harmonieren wunderbar mit einem frischen Rucola-Salat, cremigen Kartoffelpüree oder al dente gekochten Nudeln. Ein Spritzer Zitrone hebt die Aromen hervor und sorgt für eine erfrischende Note. Reste können im Ofen aufgewärmt werden, um die Knusprigkeit zu erhalten.

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This Crispy Parmesan Chicken Cutlet recipe proves that restaurant-quality meals don't require complicated techniques or exotic ingredients. With just a few simple steps and common pantry staples, you can create a dish that's guaranteed to become a family favorite. The combination of textures - from the satisfying crunch of the golden crust to the succulent tenderness of the perfectly cooked chicken - makes every bite a delightful experience that will have everyone asking for seconds.

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Recipe FAQs

→ How thin should I pound the chicken breasts?

Pound each breast to approximately 1/2 inch (1.25 cm) thickness. This ensures even cooking and helps achieve a tender texture while the Parmesan crust becomes crispy.

→ Can I use regular breadcrumbs instead of panko?

While you can substitute regular breadcrumbs, panko creates a superior crunch and lighter, airier coating. For maximum crispiness, panko is highly recommended.

→ What's the ideal internal temperature for cooked chicken?

Cook chicken until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest part. This ensures food safety while keeping the meat tender.

→ How can I keep leftover cutlets crispy?

Reheat leftovers in a preheated 375°F (190°C) oven for 10-12 minutes rather than microwaving. This restores crispiness to the coating without drying out the chicken.

→ What are good side dishes to serve with this?

Pair with arugula salad, fresh pasta, roasted vegetables, or a simple green salad. Lemon wedges brighten the rich, savory flavors of the Parmesan-crusted chicken.

→ Can I add heat to this dish?

Yes, add a pinch of red chili flakes or cayenne pepper to the Parmesan-breadcrumb mixture for a subtle kick. Adjust the amount based on your preferred spice level.