Parmesan Chicken Cutlets and Popcorn Chicken for the Kids
Delight the whole family with this easy and irresistible recipe for Parmesan Chicken Cutlets and Popcorn Chicken for the Kids! Perfectly golden and crispy, these tender chicken cutlets are coated in a flavorful Parmesan and breadcrumb crust, while the bite-sized popcorn chicken is ideal for little hands (or snacking adults). Featuring simple ingredients like boneless chicken, grated Parmesan, garlic powder, and paprika, this recipe comes together quickly with a straightforward breading process and quick pan-frying in a hot skillet. Serve the cutlets with lemon wedges for a zesty finish, while the popcorn chicken will undoubtedly become a kid-approved favorite. Ready in just about 50 minutes, this versatile dish pairs beautifully with a fresh salad or steamed vegetables for a balanced, family-friendly meal. Whether you're cooking for a weeknight dinner or a casual gathering, this recipe is sure to satisfy everyone at the table!
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Recipe Information
Ingredients
- 4 whole (boneless, skinless) chicken breasts
- 1 pound (boneless, skinless) chicken thighs
- 1 cup all-purpose flour
- 3 large eggs
- 3 tablespoons milk
- 2 cups breadcrumbs
- 1 cup (grated) Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 4 for garnish lemon wedges
Instructions
Slice the chicken breasts horizontally to create thin cutlets. For the popcorn chicken, cut the chicken thighs into bite-sized pieces.
Set up a breading station: In the first shallow dish, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In the second dish, beat the eggs with the milk. In the third dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken cutlet first in the flour mixture, shaking off any excess. Then dip into the egg mixture and finally coat with the breadcrumb-Parmesan mixture. Repeat the process for the popcorn chicken pieces.
Heat the vegetable oil in a large skillet over medium heat until shimmering. For the chicken cutlets, cook for 3-4 minutes per side until golden brown and fully cooked (internal temperature of 165°F). For the popcorn chicken, fry in batches for 2-3 minutes, stirring occasionally, until crispy and cooked through.
Drain the chicken on paper towels to remove excess oil. Sprinkle a little extra Parmesan cheese on the cutlets while still warm, if desired.
Serve the Parmesan chicken cutlets with lemon wedges on the side, and portion the popcorn chicken for the kids. Pair with a fresh salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
