Crispy Parmesan Chicken Cutlet Bowl (Print Version)

Golden Parmesan-breaded chicken cutlets over fluffy rice with arugula and lemon. Easy fusion main dish, ready in 40 minutes.

# What to Use:

→ Chicken Cutlets

01 - 4 thin chicken breast cutlets, approximately 1 pound 2 ounces 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

# How to Prepare:

01 - Prepare rice according to package directions and maintain at serving temperature throughout assembly.
02 - Arrange three shallow bowls in sequence: first bowl with flour mixed with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko and Parmesan cheese combined.
03 - Working with one cutlet at a time, coat thoroughly in seasoned flour, shake off excess, dip into beaten egg, then press into panko-Parmesan mixture to achieve complete coverage.
04 - Heat olive oil in large skillet over medium heat. Fry each coated cutlet for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Once cooled slightly, cut fried cutlets into strips using sharp knife on cutting board.
06 - Divide warm rice evenly among four bowls, top each portion with fresh arugula, then arrange sliced chicken strips on top.
07 - Squeeze fresh lemon juice over each bowl. Add optional garnishes of extra Parmesan, cracked black pepper, and chopped parsley as desired.

# Expert Advice:

01 -
  • The crunch of the panko-Parmesan crust is legitimately addictive in a way that makes you want to eat it straight off the cutting board
  • It comes together in about 40 minutes but tastes like something youd order at a trendy fusion restaurant
  • The hot and cold elements—crispy warm chicken against cool peppery arugula—make every bite feel balanced and interesting
02 -
  • Don't crowd your pan when frying—if you cook too many cutlets at once, the oil temperature drops and you'll end up with soggy coating instead of crispy
  • Letting the breaded chicken rest for about 5 minutes before frying helps the coating set so it doesn't fall off in the oil
  • Arugula wilts if it sits too long under hot chicken, so add it right before serving or serve it on the side
03 -
  • Pound your chicken cutlets to an even thickness if they're not uniform—this ensures they all cook at the same rate
  • Keep one hand dry and one hand wet during breading to avoid the dreaded clumpy fingers situation
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