Crispy Parmesan Chicken Cutlet Bowl (Print View)

Golden, crispy Parmesan-breaded chicken cutlets served over rice with fresh arugula and bright lemon. Easy fusion comfort food.

# Components:

→ Chicken Cutlets

01 - 4 thin chicken breast cutlets (approximately 1.1 lbs total)
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil for frying

→ Bowl Assembly

10 - 2 cups cooked white or brown rice, warm
11 - 2 cups fresh arugula
12 - 1 large lemon cut into wedges

→ Optional Garnishes

13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley

# Directions:

01 - Cook rice according to package directions and maintain at serving temperature until ready to assemble bowls.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko and Parmesan cheese mixture.
03 - Coat each chicken cutlet thoroughly in seasoned flour, shake off excess, submerge in beaten egg, then press into panko-Parmesan coating on both sides ensuring full coverage.
04 - Heat olive oil in large skillet over medium heat. Fry breaded cutlets 3 to 4 minutes per side until golden brown exterior and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Allow cooled cutlets to rest 2 minutes, then slice into strips using sharp knife.
06 - Divide warm rice evenly among serving bowls, top with fresh arugula, and arrange sliced chicken strips on surface. Finish each bowl with fresh lemon juice squeezed to taste.
07 - Garnish with additional Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It gives you that satisfying crunch without the heaviness of deep frying.
  • The Parmesan in the breading adds a nutty, salty flavor that makes every bite more interesting.
  • It comes together in under 40 minutes, even on a weeknight.
  • The lemon and arugula keep it feeling light and balanced, not greasy.
02 -
  • Don't skip the flour step, it helps the egg adhere and keeps the breading from sliding off during frying.
  • Press the panko mixture firmly onto the chicken so it doesn't fall off in the pan.
  • Keep the heat at medium, if it's too high the breading will burn before the chicken cooks through.
  • Let the cutlets rest for a minute after frying so the breading sets and stays crispy when you slice them.
03 -
  • Use a meat mallet to pound thicker chicken breasts to an even thickness so they cook at the same rate.
  • Add a pinch of red pepper flakes to the panko mixture if you like a little heat.
  • Don't crowd the pan when frying, give each cutlet space so the oil temperature stays consistent and the breading crisps evenly.
  • Taste the panko mixture before breading, if it needs more Parmesan or salt, adjust it now rather than after cooking.
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