Breaded Chicken Cutlets With Parmesan Crust
It’s hard to say no to juicy chicken wrapped in a crunchy parmesan and panko crust. These breaded chicken cutlets with parmesan crust are a cheesy twist on the classic dish. Perfect as a meal prep item for chicken salad wraps, schnitzel sandwiches, or with your favorite pasta dish such as linguine Alfredo to complete a main.
Growing up in Germany, I’ve had my fair share of breaded chicken cutlets or chicken schnitzel of the years. You can find them in many German bakeries where they’re sold in sandwiches. Here’s why you should give this recipe a go:
Quick and easy recipe: This parmesan breaded chicken can be made with 5 ingredients in 20 minutes.
Extra crunchy: The panko and parmesan wraps the chicken cutlets in an extra crunchy savory crust. A delicious twist on the classic schnitzel crumb.
Meal prep friendly: Breaded cutlets make a great addition to your weekly meal prep routine as you can easily turn them into quick and easy lunches and dinners such as my chicken salad wrap.
For more easy chicken dinners, check out my ground chicken bolognese, ground chicken soup, and chicken potato broccoli casserole as well.
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Breaded Chicken Cutlets With Parmesan Crust
Ingredients
- 2 chicken breasts skinless, boneless
- 1 egg large size
- 1/2 cup panko crumbs
- 1/4 cup parmesan cheese grated
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp olive oil
Instructions
- Cut the chicken breasts in half horizontally to make cutlets. Pat dry the meat with paper towels on both sides.2 chicken breasts
- Set up a breading station with two shallow dishes. Beat the large egg in one dish. Combine the panko, grated parmesan cheese, salt, and ground black pepper in the other.1 egg, 1/2 cup panko crumbs, 1/4 cup parmesan cheese, 1/2 tsp salt, 1/8 tsp ground black pepper
- Dip each chicken cutlet in the egg mixture, then coat in the panko parmesan mixture, making sure all areas are evenly coated.
- Heat olive oil in a large skillet over medium heat.2 tbsp olive oil
- Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through. Place the breaded cutlets onto a paper towel lined plate for the excess fat to be absorbed. Serve warm or cold!
Notes
Nutrition
Ingredients and substitutions
- Chicken cutlets – Skinless, boneless chicken breast that has been cut in half horizontally. Boneless chicken thighs would work too.
- Panko – Panko breadcrumbs give the schnitzel an extra crunchy crust but you can also use regular breadcrumbs.
- Parmesan – Grated parmesan cheese adds to the crunchy crust and gives the schnitzel a delicious savory note.
Variations
Herbed schnitzel: Add dried herbs like thyme, tarragon, or oregano to the panko mixture for added flavor.
Filled schnitzel: Fill the meat with ham and cheese before breading for a classic cordon bleu.
Oven-baked breaded cutlets: You can bake the breaded chicken cutlets instead of pan-frying them. Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and bake the schnitzel for 15-20 minutes, or until fully cooked through.
How to make breaded chicken cutlets
1: Cut the chicken breasts in half horizontally. Pat the meat dry with paper towels.
2: Set up a breading station with two dishes. Beat the egg in one. Combine panko, Parmesan, salt, and pepper in the other.
3: Dip each chicken breast in the egg, then coat it in the panko mixture.
4: Heat olive oil in a skillet over medium heat. Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through.
Chicken schnitzel sauce
- My favorite German chicken schnitzel sauce is a mushroom sour cream sauce, aka Jägersoße.
- Another popular tomato-based schnitzel sauce is Zigeunersoße in Germany, that is packed with onions, smoked paprika, and bell peppers.
- A classic creamy Alfredo sauce or creamy garlic sauce is always a good idea.
- Try a squeeze of fresh lemon juice or a refreshing cucumber lemon mint sauce with cold chicken schnitzel.
Simply delicious!