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5 from 1 vote

Parmesan Chicken Cutlets

This parmesan chicken is a versatile chicken dish that you can dress up or down for a quick weeknight dinner. It's the little black dress of chicken.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
Calories: 579kcal
Author: Lucy Brewer


  • 6 chicken cutlets you can take regular chicken breasts and slice them in half lengthwise to make cutlets or you can purchase cutlets, pounded to 1/4 inch thickness
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup bread crumbs regular or panko
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 6 tablespoons peanut oil
  • 6 tablespoons unsalted butter
  • Salt and pepper


  • Place egg and buttermilk in a pie plate and whisk together with a fork.
  • Place bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in another pie plate and stir together.
  • Season chicken with salt and pepper, then dip in the egg/buttermilk mixture, coating both sides. Dredge chicken in bread crumb mixture.
  • Heat 2 tablespoons oil and 2 tablespoons butter in a large heavy skillet (I use my cast iron skillet) on medium heat.
  • Cook 3 chicken cutlets 3-4 minutes per side until chicken is cooked through. I usually turn a couple of times to evenly brown both sides.
  • Add additional oil and butter to skillet and cook remaining cutlets.
  • Serve immediately or keep warm on a baking sheet in 200 oven for 15 minutes.