Crispy Parmesan Chicken Cutlets: The Ultimate Weeknight Dinner

Discover the secret to irresistibly rich and crispy chicken cutlets: clarified butter and a touch of Parmesan magic.

Elevate your weeknight dinner game with these mouthwatering Parmesan-crusted chicken cutlets. The star of this dish? Clarified butter. This golden elixir transforms ordinary fried chicken into a culinary masterpiece, infusing each bite with a nutty, rich flavor that will leave your taste buds dancing.

Clarified butter isn’t just a flavor enhancer – it’s a kitchen superhero. By removing water and milk solids, we’re left with a pure, shelf-stable fat that’s perfect for high-heat cooking. Say goodbye to burnt butter and hello to perfectly golden, crispy cutlets every time.

Pressed for time? No worries! These cutlets come together in a flash, especially if you keep clarified butter on hand (though regular oil works too). The real time-saver? Ask your butcher to prepare the chicken cutlets for you. Then, it’s just a quick dip in seasoned flour, egg, and a irresistible Parmesan-panko mixture before they hit the sizzling pan.

Master the art of breading with our foolproof technique. Use one hand for dry ingredients and one for wet to avoid the dreaded “breaded fingers.” Our pro tip? Pile those breadcrumbs on top of the egged cutlet before flipping – it’s a game-changer!

As your kitchen fills with the intoxicating aroma of frying chicken, remember: patience is key. A gentle swirl of the pan ensures even browning, creating that picture-perfect golden crust. And don’t worry about doneness – by the time both sides are crisp and golden, your chicken will be cooked to juicy perfection.

While your masterpiece rests, whip up a simple salad of peppery arugula and crisp radicchio. The bright, lemony dressing cuts through the richness of the chicken, creating a perfectly balanced plate.

Prepare to be showered with compliments as your dinner companions take their first bite. When they ask for your secret, just smile and say, “Oh, these? I just threw them together in 20 minutes.” Your kitchen prowess will be the talk of the town!

Crispy Parmesan Chicken Cutlets: A 20-Minute Weeknight Wonder

Ingredients

• 1 cup all-purpose flour (4 1/2 ounces; 130g)
• 3 large eggs, beaten
• 1 cup panko bread crumbs (3 ounces; 85g), lightly crushed
• 1 ounce grated Parmigiano-Reggiano cheese (about 1 cup; 30g)
• 2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4-inch thick each
• 2 teaspoons Diamond Crystal kosher salt; plus more to finish after frying; for table salt, use half as much by volume
• Freshly ground black pepper
• Clarified butter or vegetable oil, for frying (about 1 to 1 1/2 cups; see notes)
• 5-minute radicchio and arugula salad (optional)
• Lemon wedges, for serving (optional)

Directions

1. Prepare your dredging station: Set out 3 wide, shallow bowls. Fill the first with flour, the second with beaten eggs, and combine panko and Parmesan in the third. Mix the panko and Parmesan thoroughly for maximum flavor impact.
2. Season chicken cutlets generously with salt and pepper on both sides. Now, let’s master the art of breading! Use your left hand for dry ingredients and right hand for wet. Dredge a cutlet in flour, shake off excess, then dip in egg. Let excess egg drip off before transferring to the panko mixture. Use your dry hand to shower breadcrumbs over the cutlet, pressing gently to adhere. Place breaded cutlet on a clean plate and repeat with remaining pieces.
3. Heat up your skillet! Pour 1/4-inch of clarified butter or frying oil into a large cast iron skillet. For extra speed, use two skillets simultaneously. Heat the fat over high heat until it’s shimmering and just shy of smoking – about 375°F (190°C) on an instant-read thermometer.
4. Time to fry! Carefully lower cutlets into the hot fat, laying them away from you to prevent splashing. Work in batches if needed. Fry for 2 1/2 to 3 minutes per side, gently swirling the pan and rotating cutlets for even browning. Adjust heat as needed to maintain a steady, vigorous bubble. Once golden brown and crispy on both sides, transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining cutlets. Serve hot with a zesty radicchio and arugula salad and lemon wedges on the side for a burst of freshness.

Notes

While clarified butter imparts unbeatable flavor, it does require extra prep and can be pricier. Regular oil works perfectly well as a time-saving and budget-friendly alternative. If you’re up for the clarified butter adventure, check out our step-by-step guide in the linked recipe.