Crispy Cheesy Chicken Cutlets 🍗🧀
These Crispy Cheesy Chicken Cutlets are perfectly seasoned, coated in a crunchy Parmesan breadcrumb crust, and pan-fried until golden and crispy. They’re juicy on the inside, irresistibly crunchy on the outside, and perfect for a quick family dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts, sliced in half lengthwise and pounded to ¼-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Crispy Coating
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 large eggs
- 2 tablespoons milk
- ½ cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- ½ teaspoon paprika
For Frying
- 3 tablespoons olive oil
- 2 tablespoons butter
For Serving
- Lemon wedges
- Fresh parsley
- Ranch dressing or marinara sauce (optional)
Instructions
1. Prepare the Chicken
Pat the chicken dry with paper towels.
Season both sides with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
2. Set Up the Breading Station
Place the flour in one shallow bowl.
In a second bowl, whisk together the eggs and milk.
In a third bowl, combine the panko breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, and paprika.
3. Bread the Chicken
Coat each chicken cutlet in flour, shaking off the excess.
Dip into the egg mixture.
Press firmly into the breadcrumb mixture until evenly coated on both sides.
Let the breaded cutlets rest for 5 minutes to help the coating stick.
4. Cook the Cutlets
Heat the olive oil and butter in a large skillet over medium heat.
Cook the chicken for 4–5 minutes per side, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Transfer to a paper towel-lined plate to drain briefly.
5. Serve
Garnish with fresh parsley and serve with lemon wedges.
Pair with mashed potatoes, roasted vegetables, pasta, fries, or a crisp garden salad.
Tips for the Best Chicken Cutlets
- Pound the chicken evenly so it cooks at the same rate.
- Use freshly grated Parmesan for the best flavor and crisp texture.
- Let the breaded chicken rest before frying to help the coating stay in place.
- Avoid overcrowding the skillet to keep the coating crispy.
- For extra cheesiness, sprinkle shredded mozzarella over the cooked cutlets and broil for 2 minutes before serving.
Frequently Asked Questions
Q: Can I bake these instead of frying?
Yes! Bake at 425°F (220°C) for 18–20 minutes, flipping halfway through. For extra crispiness, broil for the last 2 minutes.
Q: Can I make these in an air fryer?
Absolutely. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Q: Can I use chicken thighs?
Yes, boneless, skinless chicken thighs work well, though they may need a slightly longer cooking time.
Q: How do I keep the coating from falling off?
Pat the chicken dry, press the coating on firmly, and let the breaded cutlets rest for a few minutes before cooking.
Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Q: How do I reheat them?
Reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispiness.
Nutrition Information
Approximate per serving:
- Calories: 560
- Protein: 47g
- Carbohydrates: 22g
- Fat: 30g
- Fiber: 1g
- Sodium: 840mg
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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