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Breaded chicken cutlets on white plates topped with arugula salad and shaved Parmesan with a wooden bowl of arugula salad to the side.

Crispy Parmesan Chicken Cutlets with Lemony Arugula

Crispy and baked instead of fried, these breaded chicken cutlets can easily pass as both weeknight bistro-style dinner at home AND best chicken tenders of your life. They've got a crunchy Parmesan-panko crust and are served with a peppery lemon-kissed arugula salad for balance. It's seriously one of my favorite recipes I've created to date, and I know you're going to make it on repeat like I do.
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Course: Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
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Equipment

  • chef's knife
  • 2 rimmed baking sheets
  • dry measuring cups
  • cheese grater
  • microplane zester
  • measuring spoons
  • 2 shallow dishes
  • 1 shallow bowl

Ingredients

For the breaded chicken:

  • 2 pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • Olive oil or avocado oil spray

For the arugula salad:

  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, grated
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 (5-ounce) package baby arugula
  • Shaved Parmesan cheese, for serving

Instructions

  • Preheat the oven to 425°F. Place a rimmed baking sheet in the oven while it preheats.
  • Cut the chicken breasts in half horizontally into even, thin pieces. Sprinkle both sides lightly with salt and pepper.
  • Create a dredging station: Place the flour in one shallow dish, whisk the eggs in a separate shallow dish, and combine the breadcrumbs, Parmesan, and lemon zest in a third.
  • Dredge the chicken in the flour, followed by the egg, and then the panko, pressing gently to adhere. Place the chicken pieces on a baking sheet.
  • Remove the hot pan from the oven and coat with cooking spray. Add the chicken to the hot pan and coat the tops of the chicken with more cooking spray. Bake for 15 to 20 minutes, turning halfway through, until the chicken is browned, crispy, and cooked through.
  • Meanwhile, whisk together the lemon juice, garlic, honey, mustard, and olive oil in a small bowl. Pour over the arugula, and toss just before serving.
  • To serve, place a chicken cutlet on a serving plate and top with the arugula. Shave Parmesan over the salad and serve.