Chicken Parmesan Cutlets

  • Makes4 servings

If your kids are chicken finger fanatics, substitute a pound of boneless chicken breasts, sliced into strips.


  • 1/3 cup plain dry bread crumbs

  • 3 tbsp finely grated Parmesan

  • 1 tsp dried Italian herb seasoning, or dried basil, thyme or oregano

  • 1/2 tsp salt

  • 1 egg

  • 2 tbsp water

  • 4 chicken breast cutlets, (or 2 boneless, skinless chicken breasts, halved horizontally and pounded flat)

  • 1 tbsp olive oil

  • lemon wedges, (optional)


  • In a shallow dish, stir bread crumbs with Parmesan cheese, dried herbs and salt to mix. In a separate shallow dish, whisk the egg together with the water.

  • Dip 1 cutlet in the egg mixture. Shake off excess, then dip in bread crumb mixture, pressing to coat well. Set aside on a tray. Repeat with the remaining cutlets.

  • Heat oil in a large frying pan, preferably non-stick, over medium heat. Once hot, add the prepared cutlets, cooking until golden, about 4 minutes a side.

  • Serve with lemon wedges for squeezing overtop, or store-bought tzatziki for dipping.

  • Makes 4 servings.

  • In a serving: 217 calories, 29.5 g protein, 7.7 g fat, 5.7 g carbohydrates, 38 mg magnesium, 70 mg calcium, 1.1 mg iron, 1.3 mg zinc