Parmesan Crusted Chicken Cutlets

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Steps

1. 1 Pound chicken breasts to an even thickness.
2. 2 In a bowl, mix Parmesan cheese, flour, garlic powder, parsley, salt, and pepper.
3. 3 Dip each chicken breast in beaten eggs, then coat thoroughly with the Parmesan mixture.
4. 4 Heat olive oil in a large skillet over medium heat.
5. 5 Cook chicken cutlets for about 5-6 minutes per side, until golden brown and cooked through.
6. 6 Transfer to a plate lined with paper towels to drain excess oil.

Nutrition

Tips

• For extra crispiness, let the coated chicken rest in the fridge for 15 minutes before cooking.
• Serve immediately for best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Pair with a fresh green salad and roasted vegetables.
• Serve with a side of spaghetti or mashed potatoes.

FAQ