Crispy Parmesan Chicken Cutlet Bowl (Printable version)

Golden breaded chicken with fluffy rice, peppery arugula, and fresh lemon—a satisfying fusion bowl.

# Ingredients list:

→ For the Chicken Cutlets

01 - 4 thin chicken breast cutlets (about 1.1 lbs total)
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese (about 2 oz)
04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3 tablespoons olive oil, for frying

→ For the Bowl

10 - 2 cups cooked white or brown rice, warm (about 13 oz)
11 - 2 cups fresh arugula (about 2 oz)
12 - 1 large lemon, cut into wedges

→ Optional Garnishes

13 - Extra grated Parmesan cheese
14 - Freshly ground black pepper
15 - Chopped fresh parsley

# Steps:

01 - Cook rice according to package instructions and keep warm until ready to serve.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko combined with grated Parmesan.
03 - Dredge each chicken cutlet in seasoned flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain.
05 - Let chicken rest for 2 minutes, then slice into strips against the grain.
06 - Divide warm rice among four bowls. Top with fresh arugula and arrange sliced chicken cutlets over the greens. Serve with lemon wedges on the side.
07 - Squeeze fresh lemon juice over each bowl. Sprinkle with additional Parmesan, black pepper, and chopped parsley if desired.

# Expert Tips:

01 -
  • The panko-Parmesan crust creates this impossibly crispy exterior that stays crunchy even under the warmth of the rice
  • Its that perfect weeknight dinner that feels fancy but comes together in under 40 minutes
  • The bright lemon and peppery arugula cut through the richness, making every bite feel balanced and light
02 -
  • Dont be tempted to move the chicken around while the first side is frying—that crust needs uninterrupted time to set and get properly crispy
  • If your cutlets are thick, pound them gently between plastic wrap or cut them horizontally to get that thin, even profile
  • The oil should be shimmering but not smoking—too hot and the crust burns before the chicken cooks through
03 -
  • Letting the breaded chicken sit for 10 minutes before frying helps the coating adhere better and creates a more even crust
  • Use a splatter screen or the oil will make a mess of your stovetop—learned this the hard way
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