Rosemary Parmesan Chicken Cutlets
Sneak Preview: Pan-fried rosemary Parmesan chicken cutlets with a crisp coating and fresh herb flavor—ready in about 30 minutes, no oven or deep frying required.
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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
Ingredients & Substitutions
• CHICKEN: Flatten 1 pound (453 g) boneless skinless chicken breast cutlets or tenderloins to ¼-inch thickness.
• BREAD: Thick slices of day-old white or sandwich bread for fresh crumbs; soft bread gives better adhesion than dry crumbs.
• PARMESAN CHEESE: Freshly grated Parmesan for flavor; pre-grated works but won’t taste as sharp.
• ROSEMARY: Fresh rosemary is key; if needed, substitute ½ teaspoon dried, finely crushed.
• PARSLEY: Fresh flat-leaf parsley adds balance and color; optional but recommended.
• EGG + EGG WHITE: Creates a light coating that helps crumbs stick without heaviness.
• OLIVE OIL: For pan-frying; avocado oil or another mild oil works if needed.
How to Make Crispy Rosemary Parmesan Chicken Cutlets
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Rosemary Parmesan Chicken Cutlets
Video
Ingredients
- 1 pound (453 g) boneless skinless chicken breast cutlets 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 cutlets or tenderloins cutlets 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 or keep in a warm oven up to 30 minutes before serving.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
Leftovers reheat well in a skillet or toaster oven and make a great sandwich the next day. Tuck them into a roll with lettuce, or serve alongside a simple salad or vegetable for an easy second meal.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
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.
Good deal! GLad you liked it.
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!