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Monday 26 October 2026 16:11:14 GMT

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This Crispy Parmesan Chicken Cutlets recipe is a delicious meal, featuring melted mozzarella, fresh tomatoes, and a sweet balsamic glaze. It's a great option for a flavorful dinner! **Ingredients:** **For the chicken:** - 4 boneless, skinless chicken breasts (about 600–700 g) - 1/2 cup all-purpose flour - 2 large eggs - 1 tablespoon milk - 1 cup breadcrumbs - 1/2 cup finely grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon paprika - Salt and freshly ground black pepper, to taste - 3 tablespoons olive oil, for frying **For the topping:** - 2 medium ripe tomatoes, thinly sliced - 200 g fresh mozzarella, sliced - 1/3 cup fresh basil leaves - 2 tablespoons balsamic glaze - 1 tablespoon fresh lemon juice **For serving:** - 3 cups mixed vegetables, such as zucchini, capsicum and carrots - 1 tablespoon olive oil - Salt and black pepper, to taste - Lemon wedges, optional **Directions:** 1. **Prepare the chicken:** Slice each chicken breast horizontally into thinner cutlets. Pound them gently between baking paper until evenly thick (1–1.5 cm). Season with salt and black pepper. 2. **Set up the coating:** Use three bowls: one for flour, one with whisked eggs and milk, and one with breadcrumbs, Parmesan, garlic powder, Italian seasoning, and paprika. 3. **Coat the cutlets:** Dip each chicken cutlet in flour (shake off excess), then in the egg mixture, then firmly press into the breadcrumb mixture until fully covered. 4. **Cook the vegetables:** Preheat oven to 200°C (400°F). Toss chopped vegetables with olive oil, salt, and pepper. Roast on a baking tray for 20–25 minutes, turning halfway, until tender and lightly caramelized. 5. **Fry the chicken:** Heat olive oil in a large frying pan over medium heat. Cook chicken cutlets in batches for 3–4 minutes per side until golden and crisp. Transfer to a baking tray lined with baking paper. 6. **Add tomato and mozzarella:** Place tomato slices over each cutlet, then fresh mozzarella. Bake for 5–8 minutes, or until the cheese is melted and bubbly. Ensure internal temperature reaches 74°C (165°F). 7. **Finish with fresh basil:** Remove chicken from oven and rest for 2 minutes. Scatter basil leaves over melted mozzarella, then drizzle with balsamic glaze and fresh lemon juice. 8. **Plate and serve:** Arrange chicken cutlets on plates with roasted vegetables. Add extra basil, balsamic glaze, and lemon wedges if desired. Serve immediately. **Prep Time:** 20 minutes **Cooking Time:** 25 minutes **Total Time:** 45 minutes **Kcal:** Approximately 430 kcal per serving **Servings:** 4 servings #ChickenRecipe #ParmesanChicken #Mozzarella #BalsamicGlaze #DinnerIdeas

This Crispy Parmesan Chicken Cutlets recipe is a delicious meal, featuring melted mozzarella, fresh tomatoes, and a sweet balsamic glaze. It's a great option for a flavorful dinner! **Ingredients:** **For the chicken:** - 4 boneless, skinless chicken breasts (about 600–700 g) - 1/2 cup all-purpose flour - 2 large eggs - 1 tablespoon milk - 1 cup breadcrumbs - 1/2 cup finely grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - 1/2 teaspoon paprika - Salt and freshly ground black pepper, to taste - 3 tablespoons olive oil, for frying **For the topping:** - 2 medium ripe tomatoes, thinly sliced - 200 g fresh mozzarella, sliced - 1/3 cup fresh basil leaves - 2 tablespoons balsamic glaze - 1 tablespoon fresh lemon juice **For serving:** - 3 cups mixed vegetables, such as zucchini, capsicum and carrots - 1 tablespoon olive oil - Salt and black pepper, to taste - Lemon wedges, optional **Directions:** 1. **Prepare the chicken:** Slice each chicken breast horizontally into thinner cutlets. Pound them gently between baking paper until evenly thick (1–1.5 cm). Season with salt and black pepper. 2. **Set up the coating:** Use three bowls: one for flour, one with whisked eggs and milk, and one with breadcrumbs, Parmesan, garlic powder, Italian seasoning, and paprika. 3. **Coat the cutlets:** Dip each chicken cutlet in flour (shake off excess), then in the egg mixture, then firmly press into the breadcrumb mixture until fully covered. 4. **Cook the vegetables:** Preheat oven to 200°C (400°F). Toss chopped vegetables with olive oil, salt, and pepper. Roast on a baking tray for 20–25 minutes, turning halfway, until tender and lightly caramelized. 5. **Fry the chicken:** Heat olive oil in a large frying pan over medium heat. Cook chicken cutlets in batches for 3–4 minutes per side until golden and crisp. Transfer to a baking tray lined with baking paper. 6. **Add tomato and mozzarella:** Place tomato slices over each cutlet, then fresh mozzarella. Bake for 5–8 minutes, or until the cheese is melted and bubbly. Ensure internal temperature reaches 74°C (165°F). 7. **Finish with fresh basil:** Remove chicken from oven and rest for 2 minutes. Scatter basil leaves over melted mozzarella, then drizzle with balsamic glaze and fresh lemon juice. 8. **Plate and serve:** Arrange chicken cutlets on plates with roasted vegetables. Add extra basil, balsamic glaze, and lemon wedges if desired. Serve immediately. **Prep Time:** 20 minutes **Cooking Time:** 25 minutes **Total Time:** 45 minutes **Kcal:** Approximately 430 kcal per serving **Servings:** 4 servings #ChickenRecipe #ParmesanChicken #Mozzarella #BalsamicGlaze #DinnerIdeas

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