Best 5 Best Chicken Cutlet Parmesan Recipes

PARMESAN CHICKEN CUTLETS

Steps:

• Preheat oven to 400 degrees F.
• In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
• Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
• Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.

CHICKEN CUTLET PARMESAN

Steps:

• Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
• In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
• Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Steps:

• Prepare the sauce first.
• Heat oil over medium heat in a medium-sized saucepan.
• Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• While the sauce is reducing, prepare the chicken breasts.
• Preheat oven to 350 degrees.
• Combine bread crumbs and Parmesan cheese in a plate.
• Place egg in shallow bowl.
• Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• Heat oil over medium heat in a large frying pan,
• Add coated chicken breasts.
• Cook until lightly browned, about 5 minutes per side.
• Arrange chicken breasts in a single layer in an oven proof baking dish.
• Pour tomato sauce over chicken.
• Top with mozzarella cheese.
• Bake until cheese is melted and bubbly, approximately 15 minutes.

PARMESAN CHICKEN CUTLETS

Steps:

• Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
• Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
• Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.