Crispy Parmesan Chicken Cutlets – The Stay At Home Chef

Imagine a giant chicken nugget that kids and adults alike can’t get enough of. Well, Parmesan Crispy Chicken Strips are just one big, crunchy, delicious nugget that is devoured by adults and kids alike. We have the perfect blend of garlic, parmesan and Italian seasoning. You’ll love how quickly they come together – just 20 minutes to prepare and another 20 minutes to cook. It’s like the easiest and most delicious dinner solution ever.

Serve these with secret ingredient macaroni and cheese or classic coleslaw.

Why did you describe us?

  • Like a giant chicken nugget that both adults and children enjoy.
  • Simple seasoning adds flavor with garlic, parmesan and Italian seasoning.
  • 20 minutes to prepare, 20 minutes to cook for an easy dinner.

Top view of four fried chicken strips on a wire cooling rack.

Feel free to enjoy this recipe as is, or take inspiration from the Italian recipe and pour a little homemade marinara on top. We also love the idea of ‚Äč‚Äčturning up the heat and adding red pepper flakes to the bread. No matter how you decide to serve your food, you’re unlikely to end up with leftovers! Everyone in our house can’t get enough of this fried chicken.

Ingredient notes

Top view of ingredients needed to make chicken cutlets.
  • Chicken cutletsChicken cutlets are chicken breasts that have already been cut in half, but you can also use chicken breasts and cut them in half lengthwise.
  • Spices: It gives the chicken more flavour.
  • Bread ingredients: Follow our instructions in the recipe card and you’ll get perfectly baked chicken every time! However, if you find that the bread is still not sticking, you can try placing the fried chicken strips in the refrigerator for about 30 minutes until they cool down. This helps the bread freeze a little more.
  • LemonOptional, but it adds a nice citrus flavour.

It’s all about those chicken cutlets

You can find packages of chicken labeled “chicken cutlets” in the store, but if not, don’t worry because you can always cut them yourself. You never know when they’ll raise the price of something like this. And it might be cheaper!

Cut the boneless, skinless chicken breast in half lengthwise to create two thin pieces. For thinner cutlets, place the fillets between plastic wrap and beat them gently with a meat mallet until they are 1/4 to 1/2 inch thick. If you don’t have a meat mallet, a rolling pin will do the trick. How thin you want to be is a matter of personal preference. Just know this

It’s all about this shoveling

Dredging is a simple cooking technique where you coat moist meat in a dry ingredient such as flour before cooking. In this case, we go from the wet meat to the dry flour, then back to the wet with the egg, and finally we cover it in breadcrumbs making this a double scraping.

This process works best if you set up a shoveling station where all the items to be covered are arranged and ready to go. I like to use pie plates or cake pans because they are nice and wide, making it very easy to cover the chicken. You will need three shallow dishes: one for the flour, one for the egg mixture, and one for the breadcrumb mixture.

A set of four photos showing chicken being dried and then fried.

Dredging tips

Keep one hand dry: Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg mixture). This keeps things less messy.

Coat evenly: Make sure each piece of chicken is evenly coated at each stage. Shake off any excess flour and let the excess egg drip off before moving on to the breadcrumbs.

Press the bread crumbs: Gently press the breadcrumbs onto the chicken to ensure they adhere well and create a nice, even coating.

Close-up view of fried chicken strips on a plate with a side of vegetables.

Storage and reheating instructions

Fridge Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freeze By preparing the chicken cutlet recipe according to the instructions and leaving the pieces to cool completely. Then put it on a baking tray and put it in the refrigerator for several hours. Once frozen, remove the baking tray from the freezer and wrap each one individually. Place it inside a plastic bag or container, then put it back in the refrigerator where it will keep for 3-4 months.

Reheat in the microwave in 30-second increments until fully heated. It shouldn’t take more than two minutes.

Reheat in the oven By heating in your oven at 450 degrees Fahrenheit. Line a baking tray with parchment paper. Drizzle the chicken with oil and bake for 10-15 minutes.

More benefits of fried cutlets…

Watch the video below Caitlin will guide you through every step of this recipe. Sometimes it helps to have a visual, and we always provide you with our cooking demonstration. You can find the full collection of recipes at Youtube, Watch Facebookor we have Facebook pageOr here on our website with the corresponding recipes.

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