If you’re craving a dish that’s golden, crunchy, and bursting with savory flavors, you’re going to love this Crispy Baked Chicken Cutlets with Parmesan and White Wine Recipe. It’s one of those meals that feels both comforting and a little fancy, thanks to the punch of cheese and that subtle hint of white wine. Whether you’re cooking for a weeknight dinner or an impromptu gathering, these cutlets strike the perfect balance of crispy crust and juicy chicken inside. Once you try this recipe, I promise it’ll become a favorite you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that come together to create layers of flavor, texture, and even a bit of color. Each component, from the olive oil to the cheese, plays an important role in making these cutlets absolutely irresistible.
- Olive oil: For that perfect golden crust and a hint of fruity richness during pan-frying.
- All-purpose flour: Helps to create a light coating so the breadcrumbs can cling beautifully.
- Kosher salt: Seasons the chicken deeply for balanced flavor.
- Ground black pepper: Adds a subtle spicy kick without overpowering.
- Mayonnaise or eggs: Acts as the glue to bind the breadcrumbs to the chicken, keeping it moist.
- Seasoned breadcrumbs: Provides that satisfying crunch with added herbs and spices.
- Grated Romano or Parmesan cheese: Infuses the crust with a delightful, savory sharpness.
- Boneless, skinless chicken breasts: Pounded thin for quick cooking and tender bite-sized pieces.
- Splash of white wine (optional): Adds a subtle, sophisticated aroma during baking to elevate the dish.
How to Make Crispy Baked Chicken Cutlets with Parmesan and White Wine Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C). While the oven warms up, combine the seasoned breadcrumbs and grated cheese in a shallow dish. This way, everything is ready when the chicken is prepped for breading, making the process smooth and efficient.
Step 2: Season and Coat the Chicken
Next, heat the olive oil in a large skillet over medium-high heat to get it nice and hot. While that’s warming, season your sliced, pounded chicken cutlets generously with kosher salt and freshly ground black pepper. Then, dredge each piece first in flour, which creates that all-important base layer, dip it in mayonnaise or beaten eggs to make sure the breadcrumbs stick, and finally coat it evenly with your cheese-crumb mixture for ultimate crispiness and flavor.
Step 3: Pan-Fry the Cutlets
Place your breaded chicken cutlets carefully into the hot olive oil, working in batches to avoid overcrowding. Cook each cutlet for a few minutes on each side until they turn a beautiful golden brown. This step is key to getting that irresistible crispy crust that everyone will love.
Step 4: Bake to Finish
Transfer the browned cutlets to an oven-safe dish and add a small splash of white wine if you’d like to add a touch of elegance and moisture. Pop them into your preheated oven and bake for 10 minutes, or until the chicken is cooked thoroughly and juicy inside. Baking ensures the cutlets are warm and tender without drying out, rounding out both texture and flavor perfectly.
How to Serve Crispy Baked Chicken Cutlets with Parmesan and White Wine Recipe
Garnishes
Fresh garnishes like chopped parsley or basil add a vibrant splash of green and a fresh, herbal note that cuts through the richness. A squeeze of lemon over the top right before serving brightens all the flavors and adds a bit of zing that works beautifully with the crisp, cheesy crust.
Side Dishes
Pair these cutlets with light and refreshing sides like a crisp green salad or steamed vegetables to balance the richness. Classic mashed potatoes or buttery pasta tossed in olive oil and garlic make a comforting complement that rounds out the meal wonderfully.
Creative Ways to Present
You can elevate your presentation by stacking the cutlets slightly overlapping on a platter for a casual dinner or arrange them decoratively with lemon slices and herb sprigs for a more formal setting. For a playful twist, serve the cutlets sliced atop a bed of risotto or even on toasted ciabatta bread to make an open-faced sandwich bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, allow the cutlets to cool completely before refrigerating them in an airtight container. This helps retain their moisture while keeping the crust as crisp as possible.
Freezing
To freeze, wrap each cutlet individually in plastic wrap and then place them in a freezer-safe bag or container. Properly stored, they’ll keep well for up to 2 months, making them perfect for quick dinners down the line.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 10–15 minutes to regain the crisp texture and heat the chicken evenly. Avoid microwaving if you want to keep that delightful crunch intact.
FAQs
Can I use other types of cheese instead of Parmesan or Romano?
Absolutely! While Parmesan and Romano give that classic sharp flavor, you can substitute with Asiago or even a finely grated sharp Cheddar for a different yet tasty twist.
Is it necessary to pan-fry before baking?
Pan-frying gives the cutlets their signature crispy crust and beautiful color. Baking alone may not achieve the same crunchy texture, so this two-step method is ideal.
What can I use if I don’t have mayonnaise?
If mayonnaise isn’t on hand, beaten eggs work perfectly well for helping the breadcrumb mixture adhere perfectly to the chicken.
Can I make this recipe gluten-free?
Yes! Swap out all-purpose flour and breadcrumbs for gluten-free alternatives, such as almond flour and gluten-free panko, to make a delicious gluten-free version.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal because it adds subtle acidity and flavor without overpowering the chicken.
Final Thoughts
There’s something truly special about the Crispy Baked Chicken Cutlets with Parmesan and White Wine Recipe — it’s comfort food elevated to a new level with just a few simple ingredients and thoughtful techniques. It’s crispy, cheesy, and juicy all at once, perfect for a family dinner or impressing guests. Give it a try soon, and I guarantee you’ll be reaching for this recipe again and again whenever you want a flavorful, satisfying meal on your table.
Print
Crispy Baked Chicken Cutlets with Parmesan and White Wine Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a crispy breadcrumb and cheese mixture, quickly pan-fried to golden perfection and finished in the oven. The combination of seasoned bread crumbs and Romano or Parmesan cheese adds a delightful savory crust, while the splash of white wine during baking keeps the cutlets moist and flavorful. Perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
For the Coating and Chicken
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned bread crumbs
- 1/3 cup grated Romano or Parmesan cheese
- 3 boneless, skinless chicken breasts, sliced and pounded thin
- Splash of white wine (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). In a shallow dish, combine the seasoned breadcrumbs and grated Romano or Parmesan cheese thoroughly to create the coating mixture.
- Season and coat chicken: Heat the olive oil in a skillet over medium-high heat. Season the thinly pounded chicken cutlets evenly with kosher salt and ground black pepper. Dredge each cutlet first in the all-purpose flour to lightly coat. Next, dip the floured cutlet into the mayonnaise (or beaten eggs) to help the breadcrumbs adhere. Finally, press the cutlet into the breadcrumb and cheese mixture until well coated.
- Pan-fry: Carefully place the breaded chicken cutlets into the hot skillet with olive oil, working in batches if necessary to avoid crowding. Fry each cutlet until they develop a golden brown crust on both sides, about 2-3 minutes per side, ensuring a crisp exterior.
- Bake: Transfer the fried cutlets to an oven-safe baking dish. If desired, add a splash of white wine to the dish to enhance moisture and flavor during baking. Place the dish in the preheated oven and bake for approximately 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken cutlets from the oven and serve immediately for the best texture and flavor, or refrigerate and reheat later as needed.
Notes
- You can substitute mayonnaise with beaten eggs as the adhesive layer for the breadcrumb coating.
- Pounding the chicken breasts thin ensures even cooking and a tender texture.
- Adding a splash of white wine before baking is optional but adds a subtle depth of flavor and moisture.
- Cook the chicken cutlets in batches to avoid overcrowding the skillet, which helps maintain the oil temperature and achieves a crisp crust.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C) for safe consumption.
