Snappy Parmesan and Pepper Chicken Cutlets
Crispy, golden, and packed with bold flavor, Snappy Parmesan and Pepper Chicken Cutlets are a quick and delicious dinner solution the whole family will love. This easy 35-minute recipe transforms tender chicken breasts into perfectly seasoned cutlets, coated in a crispy Parmesan-panko crust infused with garlic powder, paprika, and a kick of freshly ground black pepper. Pan-fried to perfection in olive oil, these cutlets feature a satisfying crunch on the outside and juicy tenderness inside. Garnished with fresh parsley and a squeeze of tangy lemon, these versatile cutlets pair beautifully with a crisp salad, roasted veggies, or pasta for a complete meal. Perfect for busy weeknights or a casual weekend dinner, this dish strikes the perfect balance between simple preparation and irresistible flavor.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1 cup Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Black pepper, freshly ground
- 1.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges, for serving
- 2 tablespoons Chopped parsley, for garnish
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet, pound each chicken piece to an even thickness, about 1/2 inch thick.
Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and water. In the third dish, combine the panko breadcrumbs, Parmesan cheese, the remaining 1/2 teaspoon of pepper, garlic powder, paprika, and 1/2 teaspoon of salt.
Dredge each chicken cutlet first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 2 chicken cutlets and cook for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove to a paper towel-lined plate.
Wipe out the skillet, add the remaining tablespoon of olive oil, and repeat with the remaining 2 chicken cutlets.
Serve the chicken cutlets immediately, garnished with chopped parsley and a squeeze of fresh lemon. Pair with a side salad, roasted vegetables, or your favorite pasta for a complete meal.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.2 g | ||
| Protein | 259.0 g | 518% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 651 mg | 50% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2215 mg | 47% | |
*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.
