This recipe holds a very special place in my heart because I learned this recipe years ago from my dad. I always think of him when I make it. He made it often when I was growing up and always served it with my mothers recipe for potato salad with a side of buttered corn. It’s how I typically serve it to this day, but I do change up the sides occasionally.
My mother Nuschi’s Creamy, Dreamy Potato Salad is my all time favorite potato salad! It’s rich and creamy and utterly delectable! It’s a recipe she made up all on her own and I still make it all the time to this day!
Today we’re making Parmesan Chicken cutlets. This is not the typical Parmesan Chicken you might be used to, served with marinara sauce and cheese melted on top. These Parmesan Chicken cutlets are crispy fried pieces of chicken that are utterly deletable! More like a traditional Wiener Schnitzel, but made with thin pieces of chicken instead of pork or veal.
To start you will want to slice up boneless, skinless chicken breasts. Depending on how big they are you should be able to get 3-4 pieces from each breast. Using a meat mallet pound each piece to about a 1/4 inch thickness.
TIP: It’s important to get the cutlets nice and thin. If the cutlets are too thick the Parmesan cheese in the breading will burn before the cutlet is cooked all the way through.
Set up a breading station. Fill the first shallow dish with flour, the second dish with beaten egg and, the final dish with a 50/50 mixture of breadcrumbs and grated Parmesan cheese.
Once you have pounded your chicken breasts nice and thin, season them liberally with salt and pepper then coat each cutlet with a thin coating of flour.
Shake off excess flour and then dip the floured cutlet in the beaten egg.
Finally coat the chicken in the breadcrumb/Parmesan cheese mixture. Use your fingers to press the cutlet into the breading/cheese mixture to make sure it gets coated completely and adheres to the cutlet.
Place the breaded cutlets on a platter and cover them with plastic wrap.
Refrigerate for at least an hour. This will help ensure the breading sticks to the cutlets and doesn’t come off later when you are frying them up.
Use a large frying pan to cook up the cutlets. I like to use my cast iron skillet for frying up the cutlets.
Add equal parts butter and olive oil to the pan so that it’s about 1/4 inch deep. Fry cutlets in batches, 3-4 cutlets at a time.
TIP: While the butter/oil is heating up get out a platter and line it with paper towels. The cutlets are thin and they will cook up very quickly, so have everything ready to go before you start frying them.
Flip and fry cutlets on the other side until breading is golden brown and crisp.
TIP: Don’t crowd the pan. It will lower the temperature of the butter/oil and result in greasier cutlets. Take your time and do just a few at time for the crispiest results.
Transfer each cutlet to a platter lined with paper towels to absorb any excess oil.
If you are making a large batch of cutlets, place the paper towel lined platter in the oven and set the temperature to warm. Place the cutlets in the oven on the platter as you fry them up to keep them warm.
When done correctly these Parmesan Chicken cutlets are to die for! They are crispy on the outside and the meat is moist and tender on the inside with a delicious nutty tang from the Parmesan cheese in the crispy crust. D-E-L-I-C-I-O-U-S!!! I bet you can’t eat just one!
Parmesan Chicken
Equipment
- Large heavy bottom skillet.
Ingredients
- 3-4 large boneless, skinless chicken breasts
- salt & pepper
- flour
- 2 large eggs, beaten
- ½ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- olive oil
- butter
Instructions
- Cut chicken breasts into 3-4 pieces and pound out to ¼ inch thickness with a meat mallet.
- Season each cutlet liberally with salt and pepper.
- Dredge each cutlet in the flour; shake off excess flour.
- Dip cutlet in beaten egg, allowing excess to drip off.
- Coat each cutlet in the ½ breadcrumbs and ½ Parmesan cheese mixture.
- Press cutlets into the breadcrumb/Parmesan cheese mixture to make sure it adheres to the cutlets.
- Place breaded cutlets on a platter and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.
- In a large frying pan heat ½ olive oil & ½ butter so that it is about a ¼ inch deep in the pan.
- Fry breaded cutlets a few at a time in the oil & butter until lightly browned and crisp.
- Drain cooked cutlets on a platter lined with paper towels to soak up any excess oil.
This family favorite recipe was originally posted in October 2019, updated September 2022 with new photos, a printable recipe, and clearer, easier to follow, detailed instructions.
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