Crispy Parmesan Chicken Cutlet Bowl (Printable Version)

Golden crispy chicken with Parmesan crust over fluffy rice, peppery arugula, and fresh lemon—a light twist on katsu.

# What You'll 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 fresh parsley

# Directions:

01 - Cook rice according to package directions and maintain at serving temperature until assembly.
02 - Arrange three shallow bowls in sequence: first bowl with flour combined with salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with panko and Parmesan mixture thoroughly mixed.
03 - Coat each chicken cutlet completely in seasoned flour, shake off excess, immerse in beaten egg, then press firmly into panko-Parmesan coating until fully covered.
04 - Heat olive oil in large skillet over medium heat until shimmering. Fry each breaded cutlet 3-4 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 1/2-inch strips using a sharp knife.
06 - Distribute warm rice evenly among serving bowls, top each portion with fresh arugula, arrange sliced chicken strips over greens, and squeeze fresh lemon juice across each bowl.
07 - Garnish each bowl with additional Parmesan cheese, freshly ground black pepper, and chopped parsley as desired. Serve immediately while chicken and rice remain warm.

# Expert Suggestions:

01 -
  • The chicken stays impossibly crispy even after it hits the warm rice, thanks to that panko-Parmesan crust that doesn't apologize.
  • You can have dinner on the table in 40 minutes, which means weeknight wins without compromise.
  • It's the kind of dish that feels fancy enough to serve guests but simple enough that you won't stress about it.
02 -
  • If your chicken isn't pounded thin, it won't cook through by the time the breading is golden—use a meat mallet or the bottom of a heavy pan to get everything to an even thickness.
  • Don't skip the paper towel draining step; I learned this the hard way when I tried to be efficient and the bottom got soggy within minutes.
03 -
  • Pound your chicken cutlets to even thickness before breading—uneven chicken means uneven cooking, and that's the quickest way to ruin the whole dish.
  • Let your breaded chicken sit in the refrigerator for 15 minutes before frying if you have time; cold breading adheres better and fries more evenly.
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