Parmesan Crumbed Chicken Cutlets

What are Crumbed Chicken Cutlets and how are they different to Schnitzel?

Cutlets and schnitzel are very similar dishes with slightly different preparation techniques and flavours. Firstly Italian cutlets are a popular dish in Milan and throughout Italy, while schnitzel is a traditional dish from German and Austrian cuisine. Both dishes can be found using chicken, veal or pork.

Italian cutlets and schnitzel are usually made from thinly sliced meat that is coated in flour, beaten eggs, and breadcrumbs before being cooked. Both may be pan-fried but schnitzel is often deep-fried. Italian Cutlets may also have a variety of seasoning, fresh herbs and parmesan mixed in the breading. Schnitzel is usually more simple.

1. Sandwiches/burgers/wraps: Use the cutlets to make delicious sandwiches by placing them on a bun with slaw/lettuce, tomato and mayonnaise or other condiments.
2. Salads: Slice cutlets and add them to a salad for a protein boost. They pair well with leafy greens, tomatoes, cucumbers, and other vegetables.
3. Pasta dishes: Use sliced cutlets in pasta dishes by slicing them and adding them to a tomato sauce or Alfredo sauce. They work well with spaghetti, fettuccine, and other pasta shapes.
4. Appetizers: Cut cutlets into bite-sized pieces and serve them with a dipping sauce, such as marinara or ranch dressing.
5. Pizza toppings: Add sliced cutlets to a pizza as a topping along with your other favourite ingredients.
6. Stir-fry: Cut cutlets into strips and use them in stir-fry dishes along with vegetables and noodles or rice.

Setting you up for success – Tips & Tricks

• Use thin and even slices of meat: Thin and even slices of meat will cook more quickly and evenly, resulting in a tender and flavourful cutlet. If the meat is too thick, it may be tough and difficult to cook thoroughly.
• Pound the meat to an even thickness: Pounding the meat with a meat mallet or rolling pin will help to tenderize the meat and create an even thickness, which will result in a more evenly cooked cutlet.
• Use a three-step breading process: The three-step breading process, which involves coating the meat in flour, egg, and breadcrumbs, will create a crispy and flavourful coating that adheres well to the meat. Make sure to shake off any excess flour or breadcrumbs to prevent clumping.
• Use fresh and high-quality ingredients: Using fresh and high-quality ingredients, such as fresh breadcrumbs, Parmesan cheese, and herbs, will enhance the flavour of the cutlets and make them taste even better.
• Cook the cutlets in hot oil: Make sure the oil in the frying pan is hot before adding the cutlets. This will help to create a crispy and golden brown crust on the cutlets.
• Bake the cutlets in the oven: After frying the cutlets, transfer them to a baking sheet and bake them in the oven for 15-20 minutes. This will ensure that the cutlets are cooked through and will help to keep them crispy.
• Serve the cutlets immediately: Cutlets are best served immediately after cooking, while they are still hot and crispy. Garnish with lemon wedges, chopped parsley, or other desired toppings for added flavour and presentation.

1. The breading falls off the cutlets during frying:
   • Make sure to shake off any excess flour or breadcrumbs before adding the cutlets to the pan.
   • Ensure that the oil in the frying pan is hot enough before adding the cutlets.
   • Don’t overcrowd the pan, as this can cause the breading to become soggy and fall off.
2. The cutlets are too dry:
   • Use a meat mallet or rolling pin to pound the meat to an even thickness, which will help to tenderize the meat and prevent it from becoming too dry.
   • Don’t overcook the cutlets, as this can cause them to become dry and tough. Cook the cutlets until they are just cooked through and still tender.
3. The cutlets are too thick:
   • If the cutlets are too thick, they may take longer to cook and may be tough. Use a meat mallet or rolling pin to pound the meat to an even thickness of about 6mm / 1/4 inch before breading and cooking.
4. The cutlets are not crispy enough:
   • Make sure the oil in the pan is hot enough before adding the cutlets.
   • Don’t overcrowd the pan, as this can cause the cutlets to become soggy and not crisp up properly.
   • Once the cutlets are fried, transfer them to a baking sheet and bake them in the oven for 5-15 minutes at 180°C / 350°F to help keep them crispy. Ensure you don’t overcook the meat.
5. The cutlets are too salty or not seasoned enough:
   • Adjust the seasoning to taste, adding more or less salt or other seasonings as needed.
   • Make sure to taste the breading mixture before using it to coat the cutlets to ensure it is seasoned to your liking.

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Parmesan Crumbed Chicken Cutlets

Servings 9 Cutlets

Looking for a delicious and easy meal? Tender and juicy chicken breasts are coated in a crispy and savory breading made from breadcrumbs and grated Parmesan cheese. Perfect as a main course or sliced on top of a salad. Elevate your weeknight dinner with this flavourful and versatile dish!

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Prep Time 20 mins

Cook Time 12 mins

Total Time 35 mins

Equipment

• frying pan
• 3 medium bowls
• large plate or tray

Ingredients

 

0.5x1x2x3x

• 750 gm (1½ lb) chicken breast 3 whole chicken breasts, boneless and skinless
• ¾ cup parmesan finely grated
• 3 eggs
• 2-3 tbsp parsley chopped
• 1½ cups panko breadcrumbs use GF if necessary- see FAQ section
• ½ tsp chilli flakes
• ¾ tsp salt
• ½ tsp garlic powder
• ½ tsp freshly ground pepper

Extras

• lemon wedges
• parsley

Instructions

• Collect 3 bowls. Place flour in one shallow bowl. Beat eggs in the second shallow bowl. Combine panko, Parmesan, and seasonings in the third bowl.
• Take one chicken breast at a time and cut horizontally into 2-3 slices. Repeat with other breasts.
• Optional – Working with one piece of chicken at a time, cover with a sheet of baking paper and pound with a rolling pin or the flat side of a meat mallet until around ½-1 cm or 1/4-inch thick. Set aside and repeat with the remaining other pieces.
• Again, working with one piece at a time, place into the flour bowl and coat in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift and gently shake, allowing excess to drip off. Coat with panko mixture, pressing semi-firm to help the breadcrumbs stick. Repeat with more egg and breadcrumb layer if desired.
• Transfer the chicken to a large plate or tray and repeat with the rest of the pieces.
• Place a large frying pan over medium heat and add 2 tablespoons of oil. Place 2-3 pieces of chicken (or enough that will fit in your pan while allowing space between) and cook until crispy golden and cooked through, 2 to 3 minutes per side. Add more oil when needed.
• Transfer cutlets to a plate lined with paper towel to absorb any excess oil. Season with salt. Serve with lemon and chopped parsley.

  See serving suggestions above 🙂

Nutrition

Calories: 194kcal | Carbohydrates: 8g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 535mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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