Name: Crispy Rosemary Parmesan Chicken Tenders (Pan-Fried!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound boneless skinless chicken breast or tenderloins; 3/4 teaspoon salt; freshly ground pepper; 2 thick slices of bread; 2 tablespoons freshly-grated Parmesan cheese; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh rosemary; 1 large egg; 1 large egg white; 3 tablespoons olive oil

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Sneak Preview: Make these crispy rosemary Parmesan chicken tenders for a flavorful twist on classic breaded chicken. Fresh rosemary and Parmesan in the breading take the taste to the next level, while pan-frying keeps them crispy without heating up your kitchen.

Breaded Chicken Tenders with Rosemary and Parmesan on a platter

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Do you have some raw chicken filets or tenders in your refrigerator staring you in the face and daring you to create something exciting without another trip to the grocery store?

You can’t miss with this recipe for chicken cutlets when you add fresh rosemary and parmesan cheese to the breading.

Why These Chicken Tenders Stand Out

Super Crispy: Pan-frying locks in crunch without deep frying.
Bursting with Flavor: Fresh rosemary and Parmesan add a gourmet touch.
Quick & Easy: Cooks in just 10 minutes—no oven required!
Versatile: Works great with fish, too.

Happy Cooks Speak Up

“This recipe is in my bookmark …this the only one that make cutlet crispy. I’ve been using this recipe dozens times ..thank you !!!!”—LILY F.

Ingredients and Substitutions

CHICKEN:
- Use tenders or chicken breasts cut into smaller pieces and pounded thin.
- Works with tilapia, too!
BREAD CRUMBS:
- Fresh bread crumbs create the best texture.
- If using dry crumbs, add more oil.
ROSEMARY:
- Fresh is best. It’s worth having a rosemary plant!
PARMESAN:
- Use freshly grated Parmesan for maximum flavor.
OLIVE OIL:
- Any mild-flavored oil like avocado oil works as a substitute.

How to Make Crispy Rosemary Parmesan Chicken Tenders

1️⃣ Prep the Chicken: Cut chicken breasts into tenders and pound to ¼-inch thickness for even cooking.

pounding chicken tenders to make them thinner to cook quicker and more evenly

2️⃣ Make the Breading: Blend fresh bread, Parmesan, rosemary, and parsley into fine crumbs using a food processor.

3️⃣ Set Up the Coating Station: Beat eggs in a shallow dish and place the crumb mixture on a plate.

4️⃣ Coat the Chicken: Dip each tender into the egg mixture, then press into the crumb mixture to coat.

shows the process of dipping — Dip each tender into the egg mixture first, then the breadcrumbs. Next, use your fingers to pat the crumbs onto the tenders.

5️⃣ Pan-Fry: Heat olive oil in a skillet over medium heat. Cook tenders for 5 minutes per side until golden brown.

turning chicken filets in skillet — Fry for about 5 minutes on each side. Don’t let the chicken cook too quickly, or it will brown before they cook in the middle.

6️⃣ Serve & Enjoy: Place on a platter and serve warm. Keep in a warm oven for up to 30 minutes if needed.

FAQs

Can I use dried rosemary?

Fresh rosemary is highly recommended for the best flavor, but if needed, use ½ teaspoon dried rosemary.

Can I make this with fish?

Yes! Tilapia works well—no need to pound thin.

What’s the best way to store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven for best crispiness.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Crispy Rosemary Parmesan Chicken Tenders (Pan-Fried!)

By Paula Rhodes

These crispy rosemary Parmesan chicken tenders are packed with flavor and crunch. Fresh rosemary and Parmesan in the breading elevate this dish, while pan-frying gives it a perfect golden crust. Quick, delicious, and no oven needed!

5 from 7 votes

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Video

Prep time: 20

Cook time: 10

Total time: 30

Ingredients

1 pound (453 g) boneless skinless chicken breast or tenderloins
¾ teaspoon salt
freshly ground pepper
2 thick slices of bread
2 tablespoons freshly-grated Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 large (50 g) egg
1 large (33 g) egg white
3 tablespoons (42 g) olive oil

Instructions

Pound Chicken: Flatten 1 pound (453 g) boneless skinless chicken breast or tenderloins to ¼-inch thickness. Season chicken pieces with 3/4 teaspoon salt and freshly ground pepper.
Make Breading: Tear up 2 thick slices of bread and place into the bowl of a food processor or blender along with 2 tablespoons freshly-grated Parmesan cheese, 1 tablespoon chopped fresh flat-leaf parsley, and 1 teaspoon chopped fresh rosemary. Pulse until finely chopped. Pour crumbs onto a flat plate.
Prepare Coating Station: Beat 1 large (50 g) egg and 1 large (33 g) egg white with a fork and pour it into a pie plate.
Pan-Fry: Preheat a large skillet and add half of the 3 tablespoons (42 g) olive oil. Oil is ready when it glistens.
Dip each chicken piece into the egg mixture, then coat both sides with crumb mixture, pressing lightly to make sure the surface is completely covered. Shake gently to release any excess crumbs.
Lay in hot skillet being careful not to crowd pieces. Cook for 2-3 minutes until golden brown. Flip and cook the other side until it is also golden brown.
Serve: Remove cooked chicken to a serving platter and add remaining oil to skillet. When the oil is ready, cook the remaining chicken. Serve immediately.

Notes

Keep these in a warm oven up to 30 minutes before serving.

Equipment

Non-Stick Frypan Set

Nutrition

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16 Comments

This was a great success. Very flavorful. Had to watch not to over-cook the tenders, but it was fun pounding the chicken – got a lot of anxiety out (just kidding). This is a fairly easy recipe to make on a busy day. Thanks.

Paula says:

at

Good deal! GLad you liked it.

Reply

I never tried to make my own breadcrumbs, I’m usually a little lazy on that side of things. I didn’t realize it was that easy.

That picture sucked me in. It looks delicious!!! I’ll have to put it on the menu this week. Luv when fast + easy = delicious!

This recipe is in my bookmark …this the only one that make cutlet crispy. I’ve been using this recipe dozens times ..thank you !!!!

Have made this .. and it’s delicious! Going to try with cod fillets tonight. I want to try baking these.. What do you suggest? Bake at 350 for 20 minutes?

Every time I look at this picture my mouth waters…Guess it is time to make it!!! I love just about anything chicken and if it takes 20 minute_+ I love it even better.There was a time when I lived without a stove or oven and became very experienced with a 2 burner hot plate, saute’s were one of the favorites. And chicken or fish cutlets (tenders) were great because I could make dinner for me + best friend in short order. We both loved 5 ingredient recipes. I think she could have lived on salad and my salmon patties:-)
Thanks so much for this recipe I well let you know how it goes over.

I’m going to have to try these out the fresh herbs sound really good with this dish and as I look over to might right I really want a few of the those mini tarts 🙂 such pretty photos you take 🙂

Looks great, I need to try it like this with rosemary in the coating!

This looks so delicious! I am definitely going to have to add this to the menu in the near future. I have a loaf of homemade whole wheat bread that didn’t quite rise all the way so I’d planned to make it into breadcrumbs anyway–this will be a great way to use some of them up. And so glad my MIL sent home a rosemary plant for us to plant–hers are so big they are like bushes!

I never tried to make my own breadcrumbs, I’m usually a little lazy on that side of things. I didn’t realize it was that easy.

This looks so good! I’ll have to try it out soon!

I have some talapia in the freezer and have been trying to come up with a new way to fix it. I’m going to give this a try. Your recipes always come out fantastic for me. I need to get in the habit of reporting back to you when I try them! Thanks, Paula!

Flavour wise, you can’t beat adding rosemary to chicken. The Parmesan is a wonderful addition as well. I’ve done a recipe very similar to this one but never with fish. Thanks for the idea, my husband will enjoy it.

Chicken cutlets are a favorite at our house too. And a piece on a bun with a few pickle slices is very similar to Chick-fil-A’s delicious sandwich. A little red sauce and a slice of Mozzarella and then you have chicken parm. Your addition of fresh Rosemary would be extra special for John!

That picture sucked me in. It looks delicious!!! I’ll have to put it on the menu this week. Luv when fast + easy = delicious!

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.