Crispy Parmesan Chicken Cutlet Bowl (Print Version)

Golden Parmesan-breaded chicken cutlets served over fluffy rice with fresh arugula and bright lemon.

# Components:

→ Chicken Cutlets

01 - 4 thin chicken breast cutlets, approximately 1.1 lbs 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 Components

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

# Directions:

01 - Cook rice according to package directions and maintain at warm temperature until serving.
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 combined panko breadcrumbs and Parmesan cheese.
03 - Coat each chicken cutlet thoroughly in seasoned flour, shake off excess, dip in beaten egg, then press firmly into panko-Parmesan mixture until fully covered on both sides.
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 cooked cutlets to cool slightly, then slice into strips using a sharp knife.
06 - Divide warm rice evenly among serving bowls, layer fresh arugula on top, and arrange sliced chicken strips over greens. Squeeze fresh lemon juice generously over each bowl.
07 - Top each bowl with additional grated Parmesan cheese, freshly ground black pepper, and chopped parsley if desired.

# Expert Advice:

01 -
  • The Parmesan crust gets crunchier than regular breading and stays crispy even after you pile it on rice.
  • It feels like comfort food but the arugula and lemon keep it from weighing you down.
  • You can prep the breading station in under five minutes and the whole thing is done before takeout would arrive.
  • Leftovers reheat surprisingly well in a hot oven, so you can enjoy that crunch again the next day.
02 -
  • Don't crank the heat too high or the breading will burn before the chicken cooks through, medium is your friend here.
  • Press the panko mixture onto the chicken firmly or it will fall off in patches when you flip it.
  • Let the oil heat properly before adding the cutlets, a breadcrumb dropped in should sizzle immediately.
  • If your cutlets are thick, they won't cook evenly, so pound them out or slice them thinner before breading.
03 -
  • Use a meat thermometer if you're unsure, chicken is done at 165°F and won't dry out if you pull it right then.
  • If you want extra crispy edges, press down gently on the cutlets with a spatula during the first minute of frying.
  • Day old rice actually works better for bowls because it's less sticky and holds its shape under the toppings.
  • Save your lemon wedges until the very end so the juice stays bright and doesn't cook off.
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