Parmesan Chicken CutletsNon-Vegetarian

Delish chicken cutlets coated with eggs, flour, panko and alongside seasoned with salt and pepper tastes good and could be a perfect for your dinner or heavy breakfast if you are looking for. Crispy cutlets remains crispy even after squeezing out the lemon over them. The perfect satisfying meal's leftovers can be used in sandwiches. The recipe of parmesan chicken cutlets is given as follows.


Serving: 4

Preparation Time: 20 mins

Cooking Time: 30 mins


    • 3/4 cup all-purpose Flour
    • 2 Eggs
    • 1 1/2 cups Panko
    • 1/4 cup grated Parmesan
    • 1 tbsp Mustard powder
    • Kosher Salt to taste
    • Ground Pepper to taste
    • 4 small skinless, boneless chicken Cutlets
    • 8 tbsp olive Oil
    • 1 halved Lemon

How to make Parmesan Chicken Cutlets

Step 1: In a bowl, beat the eggs.

Step 2: In an another bowl, combine panko, parmesan, and mustard powder well, then season with salt and pepper.

Step 3: Season the chicken with salt and pepper, then dredge in flour and then turn in beaten egg to coat.

Step 4: Coat with panko mixture by pressing and then place between the pieces of freezer paper and freeze in resealable freezer bags.

Step 5: Heat 6 tbsp oil in a skillet, then cook cutlets until golden brown and add 2 tbsp oil between the batches.

Step 6: Season the cutlets with salt and pepper and serve with lemon.

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