Crispy Parmesan Chicken Cutlet Bowl (Printable)

Golden Parmesan-breaded chicken cutlets over fluffy rice with fresh arugula and lemon. Easy Italian-Japanese fusion in 40 minutes.

# What You Need:

→ Chicken Cutlets

01 - 4 thin chicken breast cutlets, approximately 1.1 pounds 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 parsley

# Steps:

01 - Cook rice according to package instructions and maintain at warm temperature until assembly.
02 - Arrange three shallow bowls in sequence: combine flour with salt, pepper, and garlic powder in first bowl; place beaten eggs in second bowl; mix panko breadcrumbs with grated Parmesan in third bowl.
03 - Dredge each chicken cutlet thoroughly in seasoned flour, shake off excess, dip in beaten egg, then coat completely with panko-Parmesan mixture, pressing gently to ensure adhesion.
04 - Heat olive oil in large skillet over medium heat until shimmering. Fry each breaded cutlet for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Allow fried cutlets to cool slightly, then slice into even strips using a sharp knife.
06 - Divide warm rice among four serving bowls, top each portion with fresh arugula, then arrange sliced chicken strips on top. Squeeze fresh lemon juice over each bowl.
07 - Top each bowl with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The panko parmesan crust creates this irresistible shatter crisp texture that stays crunchy even under the weight of warm rice
  • Everything comes together in under 40 minutes but tastes like you spent all day thinking about dinner
  • The bright lemon and peppery arugula cut through the richness making each bite feel balanced and light
02 -
  • Don't overcrowd the pan or your chicken will steam instead of fry, working in batches if necessary
  • Let the cutlets rest for about 2 minutes after cooking so the juices redistribute
  • The breading mixture can be made ahead and stored in the fridge for up to a week
03 -
  • Pat the chicken completely dry before starting the breading process or the flour won't stick properly
  • Use one hand for dry ingredients and one for wet to avoid the dreaded breading clump situation
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