Parmesan Dijon Chicken Cutlets
Crispy, golden, and bursting with flavor, these Parmesan Dijon Chicken Cutlets are a standout dish that's equally suited for busy weeknights or casual entertaining. Tender chicken breasts are transformed into thin, juicy cutlets, coated in a zesty Dijon mustard and egg mixture before being crusted with a savory blend of Parmesan cheese, panko breadcrumbs, garlic powder, and paprika. The result is a perfectly crunchy exterior that gives way to succulent, flavorful chicken in every bite. Cooked to perfection in olive oil for that irresistible golden finish, these cutlets are best served with a squeeze of fresh lemon for a bright, tangy accent. With just 35 minutes from prep to table and simple pantry staples, this recipe is your go-to for a fast, deliciously satisfying meal. Perfectly paired with a crisp green salad or roasted vegetables, these Parmesan Dijon Chicken Cutlets will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Dijon mustard
- 1 cups Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 3 tablespoons Olive oil
- 4 wedges Lemon wedges (for serving)
Instructions
Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create thin cutlets. If necessary, use a meat mallet to pound to an even thickness of about 1/2 inch.
In a shallow bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
In another shallow bowl, whisk together the eggs and Dijon mustard until smooth.
Set up a breading station: one plate for the chicken, one bowl for the egg mixture, and one bowl for the Parmesan breadcrumb mixture.
Dip each chicken cutlet first into the egg mixture, letting any excess drip off, then press firmly into the Parmesan breadcrumb mixture to coat both sides evenly. Set aside on a clean plate and repeat with the remaining cutlets.
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add half of the cutlets to the skillet, being careful not to overcrowd the pan.
Cook the chicken for 3-4 minutes on each side, or until golden brown and fully cooked with an internal temperature of 165°F (75°C). Remove the cooked cutlets and place them on a paper towel-lined plate to drain any excess oil.
Wipe out the skillet if necessary, then add the remaining olive oil and repeat the cooking process with the remaining cutlets.
Serve the Parmesan Dijon Chicken Cutlets hot, garnished with lemon wedges for a bright, zesty finish. Pair with a crisp green salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 258.9 g | 518% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 844 mg | 65% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 391 mg | 8% | |
*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.
