Parmesan Crumbed Chicken Cutlets

Looking for a delicious and easy meal? Tender and juicy chicken breasts are coated in a crispy and savoury 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!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Jump to Recipe Jump To Comments Print Recipe Pin Recipe

Why this recipe is amazing

Flavour & Texture: Crumbed cutlets with Parmesan cheese have a deliciously rich and savoury flavour. The Parmesan cheese in the breading adds a subtle nuttiness and umami taste that goes well with the tender and juicy chicken. The Parmesan also adds extra crunch and crispy texture to the dish.

Difficulty & Time: 1/5. Easy! 3 bowls, a plate and a frying pan! It may get a little messy with the breading but the end product will make up for it.

Versatility: Crumbed chicken cutlets are quite versatile and can be prepared and served in a variety of ways. Make it gluten-free and serve it as a main course or in sandwiches, wraps or salads. See the tips below!

Gold tray with crumbed chicken layered atop. Two small bowls containing tomato sauce and chopped parsley in background.

What is a Cutlet?

A cutlet is a thin, boneless slice of meat that is usually taken from the leg or the rib/breast of an animal. The meat can be from a variety of animals, such as beef, pork, chicken, or lamb. The cutlet is typically flattened or pounded to give an even thickness, allowing it to cook quickly and evenly.

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.

45 degree angle of gold tray with baking paper and stacks of crumbed chicken. Two small bowls in back with tomato sauce and chopped parsley.

Crumbed Chicken Cutlets flavour variations

Cutlets can be customized to suit your taste preferences. Here are some flavour variations you can try:

  1. Chicken Parmigiana: Top the cooked cutlets with tomato marinara sauce and melted mozzarella cheese for a classic dish.
  2. Lemon and Herb Cutlets: Add lemon zest and more fresh herbs like thyme, and rosemary to the breading mixture for a fresh and bright flavour.
  3. Spicy Cutlets: Add cayenne pepper or red pepper flakes to the breading mixture for a spicy kick.
  4. Pesto Cutlets: Spread pesto on top of the cooked cutlets for a burst of herbaceous flavour.
  5. Caprese Cutlets: Top the cooked cutlets with slices of fresh mozzarella, sliced tomatoes, and fresh basil leaves for a classic Italian flavour combination.
  6. Feta and Olive Cutlets: Top the cooked cutlets with crumbled feta cheese and sliced Kalamata olives for a Mediterranean twist.

How to use Crumbed Chicken Cutlets

Chicken cutlets are versatile and can be used in many ways. Here are some ways to use Italian cutlets:

  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.
Close up of stack of crumbed chicken. Small bowl of tomato dipping sauce in background.

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.

Troubleshooting

Here are some common problems that you may encounter when making crumbed cutlets, and some tips for troubleshooting:

  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.
Stack of crumbed chicken laying on gold tray and crumpled baking paper. 2 small bowls in background containing tomato dipping sauce and chopped parsley

Frequently asked questions – FAQs

When I made this dish on our live cooking show, some community members asked:

Can these chicken cutlets be made in advance?

Italian cutlets are best served immediately after cooking, while they are still hot and crispy. You can prepare the cutlets in advance by breading them and refrigerating them until ready to cook.

What is the best way to reheat leftover crumbed chicken cutlets?

Option 1: Simply pan-fry again in a little oil until crispy. Ensure you don’t overcook the meat. Option 2: Place them on a baking sheet and bake them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. This will help to maintain their crispy texture and prevent them from becoming soggy.

What other type of meat is best for making Italian cutlets?

Chicken, veal or pork are most common for making these cutlets, but turkey can also be used. It is best to use thin and even slices of meat that are easy to pound and cook evenly.

Can crumbed cutlets be made without breadcrumbs?

Yes, you can make Italian cutlets without breadcrumbs by using other types of coatings such as crushed cornflakes, or ground nuts. However, breadcrumbs are the traditional coating for Italian cutlets and provide a crispy and flavourful crust.

What can I serve with Italian cutlets?

See the ‘How to use’ section above. Italian cutlets are often served with a side of pasta, such as spaghetti or spirals, and a simple tomato-based sauce. They can also be served with a side of vegetables, such as roasted carrot, asparagus or green beans, or just a simple salad.

Can cutlets be made gluten-free?

Yes, cutlets can be made gluten-free by using gluten-free breadcrumbs or a combination of gluten-free flour as a coating. You can use gluten-free panko breadcrumbs or make your own by toasting gluten-free bread and processing it into fine crumbs

Have a question? Use the red chat box on the right → or comment below! I’d love to help.

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

crumbed chicken showing cross section

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!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes

Equipment

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

Ingredients
 

  • 750 gm ( lb) chicken breast 3 whole chicken breasts, boneless and skinless
  • ¾ cup plain flour
  • ¾ cup parmesan finely grated
  • 3 eggs
  • 2-3 tbsp parsley chopped
  • 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, 2 to 3 minutes per side. They do not need to be cooked through as you'll be baking them to finish. Add more oil when needed.
  • 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 them cook through and be crispy. Ensure you don't overcook the meat.
  • 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.

Recipe Published: March 13, 2023 Last Updated: June 11, 2023
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

Instagram logo blackPinterest Logo blackYoutube Logo blackDiscord Logo Black

— Recent Recipes —


Our Latest ebook

It’s full of Aussie summer recipes, not just from Christmas!

A very Molly Christmas eBook cover - Ice-cream cassata with slice removed with Christmas background

We are working to keep you updated on all our new recipes and posts. Join our subscriber list here!

Leave a Comment

  1. 5 stars
    So yummy! Was quick and easy to make and had the tick of approval of the family. Would make again in a hearbeat.

    1. Miss Molly Author says:

      Thankyou for the review Bridget! I am so thrilled it is a family fave 🙂 You’ve put a smile on my face <3

  2. BewareMyBrain says:

    5 stars
    First words from my fiancé after trying it – “D*** that’s good!”

    Delicious! Just as easy as it says. I’ve made other breaded chicken recipes before, but the fry-then-bake is a game changer. Flavorful and juicy as promised. I served it with ravioli and Alfredo sauce, but the leftovers have been tasty on their own for lunch today.

    I did initially have a few questions about the recipe (flour amount, when to bake, etc.) but after reaching out to Molly I was quickly given the info I needed and the recipe here was updated to match!

  3. 5 stars
    So good I made it for a month straight!

  4. 5 stars
    There aren’t enough positive words to describe how delicious this meal is. Wonderfully easy recipe. Thanks for another family favourite, Molly.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Made With Love by Molly & Exceede
Close