Crispy Parmesan Chicken Cutlet Bowl (Printable Version)

Golden Parmesan-breaded chicken cutlets over fluffy rice with fresh arugula and lemon. Fusion comfort food that's ready in 40 minutes.

# Components:

→ Chicken Cutlets

01 - 4 thin chicken breast cutlets, approximately 1.1 lb 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

# Preparation steps:

01 - Cook rice according to package directions and maintain at warm temperature throughout preparation.
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 breadcrumbs mixed with grated Parmesan cheese.
03 - Working with one cutlet at a time, coat thoroughly in seasoned flour, shake off excess, dip into beaten egg, then press firmly into panko-Parmesan mixture to ensure full coverage on both sides.
04 - Heat olive oil in large skillet over medium heat until shimmering. Fry each breaded cutlet 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Once cooled slightly, slice each fried cutlet into strips using a sharp knife on cutting board.
06 - Divide warm rice evenly among four bowls. Layer fresh arugula on top of rice, then arrange sliced chicken strips over arugula.
07 - Squeeze fresh lemon juice over each bowl. Add optional garnishes of Parmesan cheese, black pepper, and chopped parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • The Parmesan in the breading creates a nutty, salty crust that stays crispy even after you plate it.
  • It comes together in under an hour with ingredients you probably already have.
  • The arugula and lemon keep it fresh and light, so you don't feel overstuffed afterward.
  • It's endlessly adaptable—swap the greens, change the grain, drizzle whatever sauce you're craving.
02 -
  • Don't let the oil get too hot or the breading will burn before the chicken cooks through, medium heat is your friend here.
  • Press the panko mixture firmly onto the chicken so it doesn't fall off in the pan, a good coating makes all the difference.
  • Slice the cutlets after frying, not before, so the juices stay inside and the meat doesn't dry out.
03 -
  • Use a meat thermometer to check that the chicken hits 165 degrees in the thickest part so you never have to guess.
  • If the breading starts to brown too fast, lower the heat slightly and give the chicken more time to cook through.
  • Let the fried cutlets rest on a wire rack instead of paper towels if you want them to stay crispier on the bottom.
  • Grate your own Parmesan instead of using pre-grated, it melts better into the breading and tastes sharper.
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