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How to Make Chicken Cutlets- Perfect for Chicken Parmigiana

Updated on August 27, 2014
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.


I recently made chicken cutlets coated in Italian bread crumbs and parmesan cheese.  I usually do chicken tenders with this coating, but didn’t have any in the freezer.  I typically bake the tenders, which requires spraying them with oil to moisten the breading so that it cooks evenly.  I thought adequately moistening the chicken breasts might be a problem, so decided to fry them. 

Parmesan Crusted Chicken Cutlet
Parmesan Crusted Chicken Cutlet | Source
Use flat side of a meat mallet to pound chicken breasts
Use flat side of a meat mallet to pound chicken breasts | Source

Slicing Chicken Breasts

Preparing the Chicken Breasts


On this occasion, I used boneless skinless chicken breasts.  Chicken breasts of course vary in thickness, with the “head end” being much thicker than the lower end of the breast.  This makes it more difficult to adequately cook the thick part without drying out the thinner end.  You will need to flatten the breasts. 


Cover your cutting board with plastic wrap, place the chicken breasts on the board, and cover them with plastic wrap.  Used the flat side of a large meat mallet to flatten the breasts into a more uniform thickness. 


As an alternative, you can slice the breasts, which may be easier if the breasts are still semi-frozen.  I have included a video on preparing chicken breasts into thinner slices. 


Egg wash
Egg wash | Source
Coat with Italian bread crumb-parmesan cheese mixture
Coat with Italian bread crumb-parmesan cheese mixture | Source

The Breading


Beat two to three eggs in a flat dish, like a small pie dish.  In another flat dish, add fine Italian bread crumbs like Progresso, and a slightly lesser portion of Parmesan cheese.  Stir to combine the crumbs and cheese. 




Place a flattened chicken breast in the egg.  I usually let it sit a minute or so, then turn the chicken and let it sit another minute. 




Move the egg-coated breast to the bread crumb-cheese mixture.  Again allow to sit a minute, turn and let sit another minute.  Make additional turns as needed to ensure breast is thoroughly coated with the bread crumb-cheese mixture on both sides. 


Frying Chicken Cutlets

Fry cutlets about 2 to 3 minutes per side
Fry cutlets about 2 to 3 minutes per side | Source
Do not crowd the cutlets in the pan
Do not crowd the cutlets in the pan | Source

Frying the Chicken Cutlets


Have your skillet ready with about ¼ inch of hot canola oil or other preferred oil on medium or medium high heat.  Place two or three battered breasts in the frying pan.  Do not crowd the chicken in the pan. 


Cook for two to three minutes, then turn cutlets and cook another two to three minutes.  Obviously you want to make sure the chicken is thoroughly cooked, preferably without drying them out. 


When cutlets are done, remove from pan to paper towel.  Place additional layer of towel on top, or dab the tops of the cutlets with a paper towel to absorb excess oil. 


Beautiful!  These Parmesan Italian chicken cutlets are delicious, and perfect for Chicken Parmigiana. 



I have included a video of Jamie Oliver’s Chicken Parmigiana.  He adds a layer of prosciutto before pounding the chicken breasts.  He does not batter the cutlets. 


Rate My Version of Chicken Cutlets

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Jamie Oliver's Chicken Parmigiana


Submit a Comment

  • jiro profile image

    jiro 5 years ago from India

    I think with chili powder the preparation will be great

  • brennawelker profile image

    brennawelker 6 years ago

    Well-written and very informative hub! THanks for sharing.

  • rmcrayne profile image

    rmcrayne 7 years ago from San Antonio Texas

    mahnoor let me know how it comes out!

  • mahnoor1 profile image

    mahnoor1 7 years ago

    Im gonna try this out for sure :)

  • rmcrayne profile image

    rmcrayne 7 years ago from San Antonio Texas

    Thanks for the visit Corin and Greatlife. Let me know how it turns out if you make it.

  • Greatlife profile image

    Greatlife 7 years ago

    Wow chicken with a twist, rated it up. Will give it a try.

  • Corin profile image

    Corin 7 years ago

    I was looking for a way to cook chicken differently. Thanks for sharing this wonderful recipe. It looks easy to make.

  • rmcrayne profile image

    rmcrayne 7 years ago from San Antonio Texas

    Thanks Pamela. Please let me know how it comes out if you try it.

  • rmcrayne profile image

    rmcrayne 7 years ago from San Antonio Texas

    Cassidy, I haven't forgotten your email. Just perpetually behind it seems. What GF flours work best for frying?

  • Pamela99 profile image

    Pamela Oglesby 7 years ago from United States

    rmcrayne, The chicken looked wonderful and I liked the recipe. We eat chicken frequently around my house so it is always nice to find a bit different way to try. Thanks for the good directions.

  • CassidyS profile image

    CassidyS 7 years ago from OK

    Very nice hub-I voted it up. I make mine similar (except with different flour) then pour on sauce and dairy free cheese and bake it 10 minutes. However, I might try your recipe next time because it looks so yummy! I also liked your video with Jamie Oliver

  • rmcrayne profile image

    rmcrayne 7 years ago from San Antonio Texas

    drbj definitely try the chicken. The oven baked tenders are easier, but just as tasty. Put a little oil in with the egg so the breading is damp and oily enough to cook and turn golden.

  • drbj profile image

    drbj and sherry 7 years ago from south Florida

    I love breaded chicken especially when cooked by someone else. But your recipe looks so simple and the end product so delicious, I may just break some longstanding no self-cooking rules.