Easy Crispy Chicken Cutlet with Lemon Parmesan Pasta
This Easy Crispy Chicken Cutlet with Lemon Parmesan Pasta is a bright, comforting classic—golden, crunchy chicken paired with silky pasta tossed in a light lemony Parmesan sauce. It’s non-spicy, weeknight-friendly, and feels restaurant-worthy without the fuss.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes
Servings: 4
Ingredients
Crispy Chicken Cutlets
2 large chicken breasts, halved horizontally (4 cutlets)
Salt & black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs or panko
½ cup grated Parmesan
½ tsp garlic powder
Olive oil, for frying
Lemon Parmesan Pasta
300 g pasta (spaghetti, linguine, or penne)
2 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
¾ cup grated Parmesan
½ cup reserved pasta water
Salt & black pepper, to taste
To Finish
Fresh parsley or basil, chopped
Extra Parmesan
Lemon wedges
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente.
Reserve ½–1 cup pasta water, then drain.
2. Bread the Chicken
Season chicken with salt and pepper.
Set up three bowls: flour; eggs; breadcrumbs mixed with Parmesan and garlic powder.
Coat chicken: flour → egg → breadcrumb mixture.
3. Fry the Chicken
Heat a generous layer of olive oil in a skillet over medium heat.
Fry cutlets 3–4 minutes per side until golden and cooked through.
Transfer to a rack or paper towel; keep warm.
4. Make the Lemon Parmesan Sauce
In a large pan over low–medium heat, melt butter with olive oil.
Add garlic; cook 30 seconds until fragrant.
Stir in lemon zest and juice.
Add drained pasta and ½ cup pasta water, tossing to coat.
Remove from heat; add Parmesan, tossing until glossy and creamy.
Season with salt and pepper. Add more pasta water if needed.
5. Serve
Plate pasta, top with crispy chicken cutlet.
Finish with herbs, extra Parmesan, and lemon wedges.
Notes & Tips
Pound cutlets evenly for uniform cooking.
Keep heat moderate so breadcrumbs don’t burn.
Add Parmesan off the heat to prevent clumping.
For extra crunch, use panko + a light spray of oil if baking.
Frequently Asked Questions
Can I bake or air-fry the chicken?
Bake: 200°C (400°F) for 18–22 minutes, flipping once.
Air-fry: 190°C (375°F) for 12–14 minutes.
Can I add veggies to the pasta?
Yes—spinach, peas, or roasted broccoli are great.
Is this kid-friendly?
Very—bright, cheesy, and mild.
Nutritional Information
Calories: 620 kcal
Protein: 38 g
Carbohydrates: 58 g
Fat: 26 g