Breaded Chicken Cutlets With Parmesan Crust

5 from 1 vote

These breaded chicken cutlets offer a cheesy twist on the classic dish. Perfect for meal prep, sandwiches, or with pasta dishes!

Prep Time12

Cook Time8

Total Time20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 261kcal

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!

Flatten the cutlets: Ensure the chicken cutlets are of even thickness for even cooking.

Don't overcrowd the pan: Cook the cutlets in batches to prevent overcrowding and ensure a crispy crust.

Watch the salt: Be careful with the salt as the parmesan is already very salty.

Storage: Cooked chicken can be stored in the refrigerator in an airtight container for up to 3 days after cooking.