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–+ servings

Rosemary Parmesan Chicken Cutlets

These crispy rosemary Parmesan chicken cutlets 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!
4 servings
Goofproof Chicken Cutlets (Works Great With Fish, Too)
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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 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 egg and 1 large 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 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

Keep these in a warm oven up to 30 minutes before serving.
Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven for best crispiness.

Nutritional Information

Serving: 1serving | Calories: 291kcal | Carbohydrates: 7g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 707mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg