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Parmesan Crusted Chicken Cutlets


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Rate this recipe 4.3/5 (13 Votes)


  • 2 large eggs
  • 1 tbsp dijon mustard
  • 2 cups finely grated parmesan cheese
  • 1 cup dried bread crumbs
  • 1/2 tsp kosher salt
  • 1/4 tsp table grind pepper
  • 1 to 1 1/2 pounds thin chicken cutlets
  • 3-4 tbsp extra virgin olive oil



Step 1

1. In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine parmesan cheese, bread crumbs , salt and pepper. Pat chicken dry with paper towels. Dip each chicken cutlet in egg mixture, allowing excess to drip off, then coat in bread crumb mixture. Transfer to a plate. Repeat with remaining chicken cutlets.
2. Heat 2 tbsps of oil in a nonstick skillet over medium high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through 3-5 minutes per side. Transfer to plate.Repeat with remaining chicken cutlets, add more oil prior if needed


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