Best Parmesan Chicken Cutlets Recipes

WEIGHT WATCHERS PARMESAN CHICKEN CUTLETS

Steps:

• Preheat oven to 400 degrees.
• In resealable plastic bag, combine cheese, crumbs and all seasonings; 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.

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.

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.

WEIGHT WATCHERS PARMESAN CHICKEN CUTLETS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange the chicken breasts on a nonstick baking sheet. Bake until chicken is cooked through, about 20-25 minutes. 4 points per serving.

PARMESAN-CRUSTED CHICKEN CUTLETS

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
• Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
• Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
• Serve immediately with lemon wedges.

PARMESAN CRUSTED CHICKEN CUTLETS IN TOMATO CREAM SAUCE

Steps:

• Season chicken breasts with salt and pepper. Combine parmesan cheese and italian bread crumbs. Mix egg with small amount of water and dip chicken breasts in egg and then in the crumb mixture.
• In pan on medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil and saute chicken breasts for approximately 10 minutes each side. Remove chicken breasts and keep warm under tin foil. Add remaining butter and olive oil to same pan. Add garlic, saute for 2 minutes, add tomato sauce, tomato paste and simmer for 10 minutes. Remove from heat and add the vermouth and cream. Serve chicken with sauce poured over, sprinkle chives on top and serve on any kind of cooked pasta.

PARMESAN-DIJON CHICKEN CUTLETS

Steps:

• 1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• 2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• 3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

PARMESAN CRUSTED CHICKEN CUTLETS RECIPE - (4.3/5)

Steps:

• 1. In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine parmesan cheese, bread crumbs , salt and pepper. Pat chicken dry with paper towels. Dip each chicken cutlet in egg mixture, allowing excess to drip off, then coat in bread crumb mixture. Transfer to a plate. Repeat with remaining chicken cutlets. 2. Heat 2 tbsps of oil in a nonstick skillet over medium high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through 3-5 minutes per side. Transfer to plate.Repeat with remaining chicken cutlets, add more oil prior if needed

PARMESAN CHICKEN CUTLETS (WEIGHT WATCHERS)

Steps:

• Preheat oven to 400 degrees. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate. Brush a little olive oil on the chicken and then 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.

PARMESAN-CRUSTED CHICKEN CUTLETS

Steps:

• In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt, and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets. Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the side.

PARMESAN CRUSTED CHICKEN CUTLETS

Steps:

• 1. Preheat the oven to 200 degrees. Place chicken breasts between 2 pieces of plastic wrap or parchment paper & pound thin, about 1/4". These make huge servings, you could easily cut the breast in half & make 2 servings out of one. But honestly I triple this recipe because my husband loves eating this chicken!
• 2. Set up your assembly line. Place the flour on one plate, lightly beat the egg with 1 tsp of water on another plate. Combine the Panko, Parmesan & seasonings on the third plate. You could substitute regular bread crumbs but I think the Panko gives it a much crispier & lighter texture. Dredge the thinned chicken breasts (one at a time) through the flour, then the egg, then coat in the Panko & Parmesan mixture.
• 3. Heat 1 tbsp of olive oil & 1 tbsp of butter in a skillet over medium/ low heat. I used a 10" skillet & cooked 1 at a time, but I was only making 2 chicken breasts. If you are making more, use a larger skillet & add more olive oil & butter accordingly. Fry the chicken breasts, until the 1st side is golden & the chicken is partially cooked. Gently flip & cook the other side until the chicken is fully cooked. This is such a quick cook, it cooks in about 3-5 minutes on each side.
• 4. Remove & place chicken on a sheet pan (I like to line the sheet pan with parchment paper first). Keep warm in the oven, heated to 200 degrees, while you cook the other chicken breasts & get the rest of your meal together. I usually wipe out the bread crumbs & excess oil from the pan with a paper towel in between cooking so the bits don't burn.
• 5. You can easily multiply this recipe to feed your little army or someone's tummy!

WEIGHT WATCHERS PARMESAN CHICKEN CUTLETS

Steps:

• Preheat oven to 400 degrees.
• In resealable plastic bag, combine cheese, crumbs and all seasonings; 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. 4 points per serving.

PARMESAN CHICKEN CUTLETS AND POPCORN CHICKEN FOR THE KIDS

Steps:

• For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
• For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
• Place all of the chicken in a bowl and cover with the buttermilk.
• Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
• Preheat oven to 400°F/200°C
• Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
• Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
• Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
• Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
• Quick Lemon Caper Sauce.
• Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
• Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
• Honey Mustard Dipping Sauce.
• Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.

SNAPPY PARMESAN AND PEPPER CHICKEN CUTLETS

Steps:

• Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
• Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.

TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS

Steps:

• Using two pie tins, pour the egg substitute and black pepper in one tin (mix). In the other pan, pour the bread crumbs, parmesan cheese, rosemary, paprika, garlic powder and parsley (mix). Take a thin-sliced chicken breast and dip into the egg mixture, coating both sides. Then, dip it into the bread crumb mixture and press down to coat both sides. Repeat until all the chicken is done. In a large skillet, pour olive oil to coat the bottom. Put the chicken in the pan but leave room around each one. Brown each side (usually 3-4 minutes each side). Repeat process until all the chicken has been cooked. They are done when both sides are golden brown. Enjoy!

PARMESAN CHICKEN CUTLETS

Steps:

• DO AHEAD: 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 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. 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.

HERBED CHICKEN CUTLETS WITH PANKO AND PARMESAN

Steps:

• 1. In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan and salt and pepper to taste. In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork. In a third bowl, stir together the flour and a large pinch each of salt and pepper. Line a baking sheet with a double layer of paper towels. 2. Heat the oil in a large, heavy skillet (I like to use cast iron for this) over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with the other chicken breast. 3. When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned. Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so. Serve immediately, ideally with mashed potatoes and something green.

PARMESAN CHICKEN CUTLETS

Steps:

• Combine ingredients for Breadcrumb mix and set aside. (note: breadcrumbs and Italian seasoning can be substituted by Italian Breadcrumbs).
• Cut chicken into 1-inch thick slices. Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness (note: do not do this with tenders) with a meat mallet or rolling pin.
• Coat both sides of the chicken with cooking spray and dredge in breadcrumb mixture.
• In 2 tablespoons of hot olive oil in a large nonstick skillet over medium-high heat, cook half of the chicken slices, about 1 minute on each side, or until golden brown. Repeat with remaining pieces.
• Serve with lemon wedges.