This recipe for fried chicken cutlets is crispy on the outside and juicy on the inside. It results in a family-pleasing enteree that is quick and easy, perfect for any day of the week. If you love cheese then this is the recipe for you, it is cheese on cheese goodness for the coating. The key is a swap out of using almond flour and parmesan cheese in place of traditional bread crumbs for the fried chicken coating. That simple change in making chicken cutlets without traditional breading keeps this recipe grain-free, gluten-free, and keto-friendly - triple winner chicken dinner!
I often call these "adult chicken nuggets"! (I have actually made these into small nuggets before, take longer to cut and prep but kids love them!) If you want GRAIN-FREE FRIED CHICKEN NUGGETS, give those a try too. Both recipes are easy to assemble, fry up quick, and the ingredients are often already in your refrigerator and pantry. No better way to make poultry and enjoy Italian breaded chicken cutlets that are low-carb, keto, and gluten-free.
Ingredients for Making Homemade Chicken Cutlets
This recipe doesn't need many ingredients and it starts with super fine ground almond flour. If you have never used this before, make sure it is super fine and not an almond meal. Almond meal is coarse and will not stick to the chicken as well. It tends to fall off as it cooks and your oil will be very messy and the almond meal may start to burn in the pan. (I realize not everyone has almond flour but this can be made with regular flour. I tend to keep things gluten-free.)
The recipe also requires:
- chicken breasts
- 2 eggs
- garlic powder
- salt & pepper
- parmesan cheese *
I make this recipe with two forms of parmesan cheese. I have tried this with each and a combination of both works best. The finely grated parmesan helps coat and adhere to the chicken along with the almond flour to make the "breading" that helps seal the chicken and keep it moist. The freshly grated parmesan from the block adds a deeper nutty parmesan flavor plus a texture that helps make this crispy. Use both, it will be worth it and the cheese flavors really come through.
Crispy Parmesan Chicken Ingredients
Pound Chicken Breasts Thin (*thighs can be used)
I make this recipe with chicken breasts as traditional chicken cutlets require. I find the organic ones I buy at Costco are very thick. The packs usually contain 2-3 breasts that I cut horizontally to make thinner. I then pound them out between two pieces of waxed paper with my meat mallet/tenderizer. If you like chicken thighs instead, as many of my friends do, you can use boneless chicken thighs and pound thin as well.
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
Coating station ready and chicken breasts cut and ready to pound thin
2-Step Coating Prep & Frying for Chicken Cutlets
Whisk the two eggs in a shallow dish or pie tin. In a second shallow dish or pie tin, combine the cheeses, almond flour, garlic powder, salt, and pepper. Mix to combine evenly. Dip each chicken cutlet in the egg and coat both sides. Dredge chicken in the coating mixture and coat evenly. Press down if needed to ensure coating adheres to the chicken 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. 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.
These chicken cutlets can be baked in the oven too if that is what you want to do. I would bake them at 400° until a meat thermometer registers 165° internal temperature.
Frying in olive oil in cast iron pan
Serve with Lemon
Lemon wedges are a perfect accompaniment to these chicken cutlets. Squeeze the lemon juice evenly over the chicken just before eating to bring a punch of acid and brightness to the crispy cutlet. It really helps balance the fat and the saltiness of the cheese.
The last time I made these, we enjoyed them with my Antipasto Rice Salad. Rice paired with antipasto ingredients like salami, mozzarella, and olives are mixed with Italian dressing for a wonderful gluten-free salad alternative to pasta salad. You can find this amazing side salad here - https://theshortordercook.com/antipasto-rice-salad/
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crispy parmesan chicken cutlets PIN
What to Serve with Chicken Cutlets:
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°.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 480 |
| % Daily Value* | |
| Total Fat 34.2g | 44% |
| Saturated Fat 12.1g | 60% |
| Cholesterol 162mg | 54% |
| Sodium 6033mg | 262% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 0.2g | |
| Protein 42.3g | |
| Vitamin D 5mcg | 26% |
| Calcium 523mg | 40% |
| Iron 1mg | 7% |
| Potassium 210mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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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.