Parmesan Chicken Cutlets are something I could eat these every day; they are a staple in my home and can be used for my Slimmer Chicken, chicken parm, chicken cutlet sandwiches or on top of a salad. Sometimes I just eat them cold dipped in honey. I know, sounds weird as hell, but I’m into it. Since there are only two of us, I usually just buy two large chicken cutlets and cut them in half. Sometimes when they are really big, you get the actual tenderloin part and you get 4 pieces of chicken to use out of it. I never buy the pre-cut chicken because they jack up the price and I still find myself having to trim them still.
For this particular meal, I served it with Rigatoni and Rao’s basil sauce (if you don’t have time to make your own, I love this brand. It can be a little pricey so another one I like is actually the O Organics line, both are made with good ingredients). I top it off with ricotta cheese and a nice drizzle of William Sonoma Garlic Goodness
Ingredients
- 3-4 chicken breasts cut in half
- 3 eggs with a splash of water
- 1 cup of Italian bread crumbs
- 1 cup panko bread crumbs
- 1 cup of all-purpose flour
- ½ cup fresh grated parmesan cheese
- 2-3 tbsp. extra virgin olive oil
- 2-3 tbsp. butter
- Salt
- Pepper
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tbsp. fresh chopped parsley
- 1.5 tsp. paprika
Directions
- I like to set my oven to 200 degrees to put the chicken in on a wire tray to keep them warm while I make the other pieces. This is very helpful when you make a bunch. The above measurements of the seasonings should be enough, but if it’s not just add a little more.
- First thing we want to do is cut our chicken cutlets and tenderize them so they are thin and even all around. I place plastic wrap over the chicken to keep from chicken bits flying and use a meat tenderizer.
- Then we want to prep our dredging stations. I just do them on plates but you can also use shallow pans. 1st station will be our flour; I like to season the flour with salt and pepper, paprika half the onion and garlic powder. Our second station is our eggs; I whisk them together with a splash of water and a little parsley and a tiny bit more salt and pepper. 3rd is our bread crumbs and cheese. I like to use both types of bread crumbs mixed together. The Italian bread crumbs give flavor and the panko gives that nice crispy crunch. The cheese gives it a nice salty sharp taste. I also mix in the remainder of the onion and garlic powder too.
- Make sure when you’re going from station to station you are evenly coating it on both sides and shaking off excess flour, egg and breadcrumbs as you go.
- In a large sauce pan I do a mixture of olive oil and butter to coat the bottom of the pan well. Cook over medium heat. Test the oil before you drop in your chicken to make sure it is hot enough. I either add a piece of bread crumbs and see if it sizzles or a flick of water off my hand. If it’s not warm enough it will get soggy. Each side should take about 3-5 minutes. When each piece is done cooking place it in the oven to stay warm.
- I do 2-3 pieces at a time so I don’t crowd the pan. You may have to adjust your temperature a little in-between batches, sometimes it will get to hot and start burning. If you are making a bunch for an event, I suggest that after every 6 pieces you change out the oil and butter.