Community recipe
Crispy Parmesan Chicken Cutlets with Burst Tomatoes and Arugula
Golden Parmesan-crusted chicken cutlets meet juicy roasted tomatoes and a bright lemony arugula finish in a weeknight-friendly dinner with bistro appeal.
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g boneless skinless chicken breasts, patted dry and pounded to 1 cm thickness
- 60 g all-purpose flour
- 2 large eggs, beaten
- 30 ml milks
- 100 g panko breadcrumbs
- 50 g parmesan cheeses, finely grated
- 1 tsp kosher salt, divided
- 0.5 tsp black pepper, divided
- 1 tsp garlic powder
- 1 tsp lemon zest, finely grated
- 300 g cherry tomatos, rinsed and dried
- 15 ml olive oils, divided
- 100 g arugula, rinsed and thoroughly dried
- 30 ml lemon juice, freshly squeezed
- 10 g basil, torn
Make it
Instructions
- 01
Heat the oven and prepare the pans
Position one rack in the upper third of the oven and heat it to 220°C / 425°F. Line a rimmed baking sheet with parchment paper. Set a wire rack over a second rimmed baking sheet for the cooked cutlets, and set out three shallow bowls for breading. Rinse and thoroughly dry the tomatoes and greens; moisture would prevent browning and dilute the salad. | Why: Heating the oven and drying the produce early keeps the cooking sequence efficient and helps everything brown properly.
- 02
Bread the chicken cutlets
Pat 680 g boneless skinless chicken breast dry with paper towels. Butterfly or pound the breasts between sheets of parchment to an even 1 cm / 1/2-inch thickness, then cut into four even cutlets if needed. In the first bowl, place 60 g all-purpose flour. In the second bowl, beat 2 each large egg with 30 ml milk. In the third bowl, combine 100 g panko breadcrumbs, 50 g Parmesan cheese, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp lemon zest. Season the chicken with half of the salt-and-pepper mixture from the crumb bowl, then coat each cutlet in flour, egg mixture, and crumbs; press the coating on firmly. Place the breaded cutlets on a clean plate and let them stand for 5 minutes. | Why: Even thickness cooks the chicken uniformly, while the three-part coating creates a crisp, well-seasoned crust.
- 03
Roast the tomatoes
Toss 300 g cherry tomatoes with 15 ml olive oil and the remaining salt and pepper from the breading mixture on the parchment-lined baking sheet. Roast until the skins wrinkle and several tomatoes split, about 12 minutes. Leave the oven on and keep the tomatoes on the sheet. | Why: High heat concentrates the tomatoes' sweetness and creates a juicy, spoonable topping.
- 04
Pan-fry and finish the cutlets
While the tomatoes roast, heat the remaining olive oil in a large skillet over medium heat until it shimmers. Add two cutlets without crowding and fry until deeply golden, 3 to 4 minutes per side; adjust the heat if crumbs darken too quickly. Transfer them to the wire rack and repeat with the remaining cutlets. Put the rack and baking sheet into the hot oven for 5 to 7 minutes, until the thickest part reaches 74°C / 165°F. Rest the chicken for 5 minutes. | Why: Frying sets a crisp crust, while the short oven finish safely cooks the centers without scorching the crumbs.
- 05
Dress, plate, and serve
In a large bowl, toss 100 g arugula with 30 ml lemon juice until lightly coated. Divide the arugula among four plates, top with the rested cutlets, and spoon over the burst tomatoes and their juices. Finish with 10 g basil and serve immediately while the coating is crisp. | Why: The peppery greens and lemon cut through the rich crust, while basil adds a fresh final aroma.
