Crispy Parmesan Chicken Cutlets with Fresh Herbs – Family Favorite!
Golden-brown chicken cutlets coated in a cheesy herb crust, baked with fresh thyme and parsley for a crispy, flavorful bite. A quick, crowd-pleasing dish perfect for weeknight dinners or gatherings.
Ingredients
- 4 chicken cutlets
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat oven to 400°F (200°C) or prepare a stovetop skillet
- Pound chicken cutlets to 1/4-inch thickness and season with salt and pepper
- Combine breadcrumbs, Parmesan, thyme, and parsley in a shallow bowl
- Dip each cutlet into beaten egg, then press into the breadcrumb mixture
- Heat olive oil in a skillet over medium-high heat
- Cook cutlets for 4-5 minutes per side until golden brown, or place on a baking sheet and oven-bake for 15-20 minutes
- Transfer to a paper towel-lined plate to drain
Notes
Use freshly grated Parmesan for better adhesion and flavor
For a lighter version, substitute panko breadcrumbs or use a zucchini-based flour blend and air-fry
Add garlic powder or lemon zest to the breadcrumbs for extra depth
Let cutlets rest 5 minutes before serving to preserve juiciness
For a lighter version, substitute panko breadcrumbs or use a zucchini-based flour blend and air-fry
Add garlic powder or lemon zest to the breadcrumbs for extra depth
Let cutlets rest 5 minutes before serving to preserve juiciness