Crispy Chicken Cutlets - No Flour, Just Flavor with a Side of Garlic-Parsley Pasta

This week’s standout dinner proved once again: you don’t need flour to create a killer crust. We opted for a two-step dredge—egg wash, followed by a crispy coating made from grated Parmesan and panko breadcrumbs—and the results were golden and crunchy. Here’s why it works without flour:

Flour isn’t the glue - the egg is. The egg wash does all the binding you need—no powdery flour base required.

Panko + Parmesan = a perfect blend of texture and taste. Panko delivers that signature crunch, while Parmesan adds a salty, umami-rich bite that browns beautifully in the pan.

Cleaner coating, bolder flavor. Skipping flour keeps the crust light and the flavor sharp—no dull, cakey breading to hide behind.

The bonus? This approach is quicker, more flavorful, and gives you a crispier finish than the traditional three-step dredge. Serve it with a garlicky parsley pasta and a lemon wedge, and you’ve got a weeknight dinner that feels like a restaurant dish—without the mess.

Ingredients (Serves 2–3)

• 2 boneless, skinless chicken breasts (or 4 thin cutlets)

• Salt and pepper

• 2 large eggs

• 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano works best)

• 3/4 cup Panko breadcrumbs

• Optional: garlic powder, paprika, or Italian herbs (for extra flavor)

• Olive oil or neutral oil for frying

Instructions

1. Prep the Chicken:

• Slice chicken breasts horizontally into thin cutlets (or pound to ¼-inch thickness).

• Season both sides with salt and pepper.
  

2. Prepare the Coatings:

• In a shallow bowl, beat the eggs.

• In another shallow bowl or plate, spread the Parmesan cheese and Panko breadcrumbs. You can mix in ½ tsp garlic powder or herbs if desired.

3. Dredge:

• Dip each cutlet into the egg wash, letting excess drip off.

• Press into the Parmesan to coat thoroughly on both sides. Press firmly to help the cheese adhere.

4. Cook:

• Heat a thin layer of oil in a large skillet over medium heat.

• Add chicken cutlets and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

• Avoid crowding the pan—cook in batches if needed.

5. Serve:

• Let rest on paper towels or a wire rack briefly.

• Serve with lemon wedges, a light salad, or over pasta.

Variations

• Add lemon zest to the Parmesan for brightness.

• Top with arugula and cherry tomatoes tossed in olive oil for a summery take.

• Here’s a simple, classic Pasta Aglio e Olio with Parsley—a perfect side dish that pairs beautifully with chicken cutlets or stands alone as a light meal.

Garlic-Parsley Pasta (Aglio e Olio Style)

Ingredients (Serves 2–3 as a side)

• 6 oz (about 170g) spaghetti, linguine, or angel hair

• 3–4 cloves garlic, thinly sliced

• ¼ cup extra virgin olive oil

• ¼ tsp red pepper flakes (optional)

• ¼ cup chopped fresh flat-leaf parsley

• Salt (for pasta water and seasoning)

• Optional: Grated Parmesan or lemon zest for garnish

Instructions

1. Cook the Pasta:

• Bring a pot of salted water to a boil.

• Cook pasta until al dente. Reserve ¼ cup pasta water, then drain.

2. Make the Garlic Oil:

• While pasta cooks, heat olive oil in a large skillet over medium heat.

• Add sliced garlic and sauté gently until golden but not browned (1–2 minutes).

• Add red pepper flakes if using. Stir and remove from heat once fragrant.

3. Combine:

• Add drained pasta to the skillet with the garlic oil.

• Toss well, adding a splash of pasta water if needed to loosen.

• Stir in chopped parsley and season with salt to taste.

4. Serve:

• Plate immediately.

• Optionally top with grated Parmesan or a sprinkle of lemon zest for brightness.

Variations

• Add sautéed spinach or blistered cherry tomatoes.

• Finish with a drizzle of good-quality olive oil or a squeeze of lemon