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Parmesan Chicken Cutlets

4 servings
prep time: 10 minutes
cook time: 20 minutes

  • 4 skinless, boneless chicken breasts
  • 3 TBS. grated Parmesan cheese
  • 3 TBS. Italian style breadcrumbs
  • 1 egg
  • 1/2 cup milk
  • 2 TBS. or more olive oil
  1. Combine egg and milk in a shallow bowl. Whisk together with a fork. Set aside.
  2. Combine Parmesan cheese and breadcrumbs in another shallow bowl or rimmed plate. Set aside.
  3. Dip chicken breasts, one at a time in egg and milk mixture and then cheese and breadcrumb mixture.
  4. Set chicken aside.
  5. Heat olive oil in a skillet on medium heat. (Be careful, hot oil splatters!)
  6. Cook prepared chicken breasts in skillet in single layer. Reduce heat so breadcrumb coating doesn't burn. Continue to cook for 8-10 minutes and then flip to other side and cook for another 8-10 minutes. Add additional oil to skillet if necessary.
  7. Check chicken for doneness. It's done when you can see no hint of pink when you cut into it.

Variations:
You can substitute veal for chicken to make veal parmesan.
You can top with tomato/pasta sauce and some shredded mozzarella cheese.
Great served with cooked pasta.