Thin Crispy Parmean Chicken Cutlets coated in a crunchy coating with almond flour is a unique twist on an Italian classic. Juicy, fried, & tender for a great keto-friendly and grain-free main dish.
This easy recipe for deep-fried crispy coated chicken breasts is one of my comfort food favorites. The thinly sliced cutlets cook up fast for the perfect weeknight fried chicken dinner. So enjoy something amazing even on a work night.
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The Why
Oh let me tell you, there are 100s of reasons why you need to make this part of your regular dinner rotation. But here are just a few of why you will love this crispy parmesan chicken cutlet recipe.
- Just a few ingredients needed.
- Ready in less than 30 minutes.
- Kids & adults love fried chicken for a family favorite.
- The coating (substitute for a classic breading) is low-carb, keto-approved, gluten-free, & grain-free.
- A unique Italian twist with parmesan packs a ton of salty & nutty flavor.
Ingredients
It all starts with some chicken breasts. You can buy them already sliced into thin cutlets or you can cut them yourself.
The remaining ingredients are for the coating that will give you the crispiest crunchiest chicken without any flour. The recipe uses these ingredients:
- Boneless Skinless Chicken Breasts - buy them already cut into thin cutlets or slice them horizontally yourself.
- Eggs - so the coating ingredients stick to the chicken.
- Almond Flour - super fine ground blanched works best, Kirkland is my favorite & a great price.
- Parmesan Cheese - both grated & fresh shreds off a chunk of parmesan for the best results with two textures for the crispiest results.
- Spices - garlic powder, salt, & pepper
See the recipe card for amounts & instructions.
How to Make Parmesan Chicken Cutlets
Here are the easy steps to make homemade fried Italian cutlets. Follow these simple instructions & you will have success.
- Pound Chicken Breasts Until Thin
- Coat the Cutlets
- Fry the Cutlets
- Serve & Enjoy
1 - Pound Chicken Breasts Until Thin
For tender cutlets that are like my grandma used to make, pounding them thin is the secret step. I like to pound them out between two pieces of waxed paper with my meat mallet/tenderizer.
You can also do this using a Ziploc bag so they don't tear & cuts down on splatter/cross-contamination.
Why pound this out thin?
- Ensures even cooking.
- Keeps the cooking time fast to get the inside to the right temperature without a chance of the coating (especially the cheeses) from burning.
- Helps tenderize the meat.
2- Coat the Cutlets
Now comes time to get the breading station ready. I like to do all this in shallow dishes - pie pans are how grandma did it so I do too.
- Whisk eggs into one dish.
- Combine the cheeses, almond flour, garlic powder, salt, and pepper in another dish.
- Dredge chicken in the coating mixture and coat evenly. Press down if needed to ensure coating adheres to the chicken cutlets.
3 - Fry the Cutlets
These breast cutlets will be pan fried on the stove in a shallow amount of cooking oil. In a cast-iron pan add the olive oil and bring to medium heat.
TIP: Drop a few sprinkles of the coating mix into the olive oil to test that it is high enough for frying. If it begins to sizzle and bubble, the oil is ready.
Gently place each cutlet in the oil. Cook for 5-6 minutes on each side. They should come away from the pan easily and NOT stick when they are crispy and ready to be flipped.
Once both sides are golden brown and internal temperature is 165°, they are ready to be placed on a paper towel-lined plate to rest while the remaining cutlets are cooked.
4 -Serve & Enjoy
Lemon wedges are a perfect accompaniment to these chicken cutlets. Squeeze the lemon juice evenly over the chicken just before eating. In Italy this is a must - the acidity of the lemon really helps balance the fat and the saltiness of the cheese.
Serve with a healthy side, soup, or salad such as some Instant Pot Broccoli, Italian Chopped Salad, or Roasted Cherry Tomato Soup.
Final Notes & Behind the Scenes
Here is my recipe for success - including what I learned, funny stories or bloopers, and more from creating & testing this recipe.
- TIP: Boneless Skinless Chicken Thighs can be used as as substitute for the white breast meat.
- For a lower fat variation, bake in the oven at 400° until a meat thermometer registers 165° internal temperature.
- My recipe for Keto Chicken Nuggets was inspired by this recipe.
- What Italian side dish that is also gluten-free did you serve with this?
Crispy Parmesan Chicken Cutlets
Ingredients
- 1 pound boneless skinless chicken breasts 3 thick breasts
- 1 teaspoon garlic powder
- salt & pepper
- ¾ C grated parmesan cheese
- ¾ C fresh shredded parmesan cheese
- ½ C fine ground almond flour
- 2 eggs
- 6 tablespoon olive oil
- lemon wedges
Instructions
- Place the chicken breasts out on a cutting board and cut in half horizontally. Place each cutlet between waxed sheet papers and using a meat mallet, pound thin and make sure the cutlets remain even thickness. This will ensure even cooking.
- Season with salt and pepper on both sides. Set to the side.
- Combine the 2 kinds of parmesan cheese, almond flour, garlic powder, plus additional salt and pepper in a shallow bowl or pie tin. In another bowl or pie tin, whisk the eggs.
- Dip the chicken breasts into the eggs then into the parmesan mixture. Coat both sides evenly and shake off any excess. As you coat each side, press down lightly with the palm of your hand to help the coating stick to each side. Repeat with each chicken cutlet.
- Heat oil in a large heavy-duty pan to medium heat. Add 3 chicken cutlets at a time and in a single layer. Cook for 5-6 minutes on each side, until golden and crispy. Do not flip too early or the coating will not be ready and likely fall from the cutlet. The parmesan coating should be golden on each side to be ready. Place on a plate lined with paper towels.
- Repeat with remaining chicken cutlets. Cutlets should be crispy on the outside and 165° inside when checking with a thermometer.
- Great served with lemon wedges to squeeze fresh lemon juice on top when plated.
- ** Chicken thighs can be substituted and will take a different cooking time. Always check for the chicken to reach 165°.
Nutrition
More Gluten-Free Italian Recipes
If you love this recipe, try these other Italian-inspired ideas:
Julia Kelahan says
My athlete kid has gone keto so I am definitely going to try this!
Angela says
Let me know if they are a hit, they are in our house!
Malia says
Yum! Parmesan + frying = amazing. The hint of lemon? Beautiful. I'm going to try it with tofu cutlets!
Ramae Hamrin says
This is such a great idea and such a healthier alternative to chicken nuggets! I use almond flour for a lot of recipes these days.
Brittany says
I'm sitting at work hungry, thinking about dinner and those pictures look delicious! Will have to give this a try =)
Kyndall Bennett says
I can't wait until we have our own house (with a big kitchen) so that I can try more meals like this. I have a meat mallet, but I'm afraid that our neighbors in the apartment will file a complaint if I really get into the prepping steps with it!
Angela says
haha, Leia always runs to the kitchen when I start pounding away - she is either excited knowing it is chicken or worried and wants to protect mommy?
Suzan says
Love the idea of adding parmesan to this! Definitely will be giving it a try!
Anna says
Interesting way to make a chicken. I think my family will love it. Thanks for sharing
Leigh Ann says
This looks Amazing and anything that's remotely like a chicken nugget would go over well in my house. Great job!
Maureen Cardenas says
OMG this sounds soooo good right now! I will definitely be making this!
Shirley says
I am for sure going to try this! Except I will use regular flour hopefully it'll still be as yummy looking as yours!
Angela says
Yes, it will be just as yummy I am sure. I have made these with gluten-free flour too and they are just as good. The almond flour is mostly for my dietary needs to go grain-free but my kids love them every which way I am willing to make them.
Heather says
These look delish! I have chicken in my fridge and going to try these this weekend.
Angela says
Sounds like a plan, let me know what you think.
Kendra says
You had me at parmesan! Mmmm
Dawnmarie @ EnjoyingtheDays says
Chicken parmesan is one of my favorite Italian style dishes. Mmm...yours looks savory. What time should we be there for supper?
Angela says
Any time darling! Bring the wine and we have a party!
Laura Lee says
I think I know what I'm going to ask my husband to make this weekend! I'm pretty sure we already have all the ingredients so he'll have no excuses. 🙂
Angela says
I love it!
Karla says
Once again, when I saw the photo, my stomach growled. I really am enjoying your recipes.
Kymberly Irwin says
Now ... that is my kind of meal!!! I eat a paleolithic diet, so that's right up my alley ... minus the parm cheese, but I'd indulge! Yummy!!!
Lina says
This looks so good! Parmesan cheese and chicken. That isn’t all I need. ☺️
Jennifer Morrison says
This meal looks so amazing!!!! I love chicken, and it looks like a nice coating! I can't wait to try it.
Angela says
Thank you
Kelley says
YUM! This looks delicious. I can not wait to try and make this for family dinner.
Angela says
Let me know if this is family approved.
Michele says
I love the idea of replacing the traditional bread crumbs, and anything with cheese is already a win! These look delicious!
Angela says
Yes winner winner chicken dinner
Angela Greven | Mean Green Chef says
Grana Padano is one of my favorites to add when crusting chicken for parmigiana, it adds great flavor and texture! 😋
Angela says
I agree, so much flavor and texture from one great ingredient.
Tricia Snow says
This looks so good! I would squeeze lemon on it too! My mouth is watering either way!
Angela says
Oh yeah! Great suggestion, I love lemon.
Eileen Thorsen says
Pinning this for later! It looks delicious! And I love that it is made with almond flour!
Angela says
Great, thank you.
Amber Dunn says
This will definitely be added to my baking routine. Gluten free chicken? Perfect for our family.
Angela says
Wonderful to hear, hope they all love it as much as we do.
Windsofjane says
I love the fact that this recipe doesn’t need a lot of ingredients. Easy to make & delicious! I will probably changed the flour to almond flour .
Angela says
It is super simple and at family hit.
Annette Durbin says
I love that you used almond flour! Such a healthy alternative to all purpose flour.
Angela says
thank you
Pauline says
I need to try this. I just eliminated wheat from my diet and miss chicken shnitzel. Yum.
Angela says
Then please try it, you will love this. I have traveled to Hungary, Austria, and Prague so I too love and miss schnitzel!!!! I cannot wait to hear what you think and I hope this has helped you with your craving.
Jill says
This looks tasty! I LOVE anything parmesan and love that it's made with almond flour, making it keto. Gotta try it!
Angela says
You will not miss the carbs or gluten, this is soooo good.
Michele says
I love to find new ways to remake chicken! Thanks!
Angela says
You are welcome. Hope you enjoy it.
T.M. Brown says
Love me some crispy parmesan chicken!! We have to use a substitute because of an egg allergy, but we make due and it's delish!! Yummy! You're right - it's the adult form of chicken nuggets. LOL.
Angela says
Hi- sour cream can be used in place of the eggs. It really coats the chicken and then the coating mixture will stick very well with this adjustment.
Caroline Parrott says
Made a double batch with chicken thighs pounded and cut in thirds. Did not have any lemons so used some capers! 🙂
Angela says
Great, I hope you liked it and it turned out great with the alternations. Try with the lemon juice next time, really adds a pop of fresh flavor with the acidity.