Crispy Parmesan Chicken Cutlets with Melted Tomato Sauce

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If you’re looking for a chicken recipe that’s easy, crispy, and actually worth making again — this is it. These Parmesan-crusted chicken cutlets are pan-fried until golden and crunchy, then topped with a melted tomato and pepper sauce that’s thick, rustic, and a little jammy in the best way.

It’s not your usual tomato sauce — the tomatoes break down slowly with garlic, spring onions, and sweet peppers until everything softens and concentrates into something you’ll want to scoop onto everything. This is one of those dinners that feels like comfort food but still comes together without much effort.

Ingredients

For the Chicken Cutlets:

• 2 cups all-purpose flour

• Kosher salt and freshly ground black pepper, to taste

• 2 large eggs

• 1 tablespoon water

• 4 cups panko breadcrumbs

• Vegetable oil for frying (sunflower or canola oil)

• 1/4 cup fresh oregano leaves, finely chopped

• 1/2 cup grated Parmigiano-Reggiano, plus extra for serving

• 1 tablespoon crushed red pepper flakes (adjust to taste)

• 4 boneless chicken thighs or breasts, pounded thin (about 1/8 to 1/4 inch thick)

• 4 tablespoons unsalted butter

• 4–5 sprigs fresh thyme (or 2 sprigs basil + 2 sprigs oregano)

• 2 garlic cloves, gently crushed (optional)

For tomato sauce:

• 2 tablespoons extra-virgin olive oil

• 2-3 garlic cloves, thinly sliced

• 1/2 tablespoon fresh oregano, chopped

• 1/2 teaspoon crushed red pepper flakes

• 4 cups ripe tomatoes, roughly chopped

• 4 medium bell peppers, diced

• Kosher salt, to taste

• 1 tablespoon fresh basil, chopped

Instructions

1. Prepare the Chicken:

Set up three shallow bowls.

• In the first, mix the flour with a pinch of salt and black pepper.

• In the second, whisk the eggs with a tablespoon of water and a pinch of salt.

• In the third, stir together the panko, chopped oregano, Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.

Season the chicken lightly with salt. Dredge one piece at a time in flour, shake off the excess, dip into the egg mixture, then press into the panko mixture to coat thoroughly. Set aside on a plate and repeat with the remaining pieces.

2. Fry the Chicken:

In a large skillet, pour in enough vegetable oil to coat about 1/4 to 1/2 the height of the pan. Heat over medium.
Working in batches if needed, fry the breaded chicken until golden brown on one side, about 7–9 minutes. Flip the chicken and add the butter and herb sprigs (plus crushed garlic and a pinch of chili flakes if using basil and oregano). Cook for another 3–4 minutes, basting the chicken with the melted butter and herbs.

Transfer the cutlets to a paper towel-lined plate. Lightly salt while hot. Repeat with the remaining chicken.

3. Make the Tomato & Bell Pepper Sauce:

In a large skillet, warm the olive oil over low heat. Add the sliced garlic, oregano, and chili flakes. Sauté gently for 30 seconds until fragrant.

Add the diced bell peppers and cook for about 3–4 minutes, just until they start to soften. Then add the chopped tomatoes and raise the heat to medium-high. Season with a pinch of salt and let everything simmer together, stirring occasionally, until the tomatoes release their juices and the peppers become tender, about 8–10 minutes. If the sauce thickens too much, add a splash of water.

Once the sauce has a rich, jammy consistency, stir in the chopped basil, taste, and adjust seasoning if needed.

To Serve:

Top each crispy chicken cutlet with a generous spoonful of the rustic tomato and bell pepper sauce. Grate Parmigiano-Reggiano over the top and add a few basil leaves if you like. Serve immediately.

If this recipe’s going on your “must-make-again” list, save the image below to your Pinterest board — that way, it’s right there next time the craving hits. Plus, it helps others find it too!

Video Recipe

Tips & Tricks

• Pound the chicken evenly
  Don’t skip this step — it helps the chicken cook quickly and evenly, and gives you that thin, crispy cutlet without drying it out.

• Use a neutral oil for frying
  Stick with oils that can handle higher heat like sunflower, vegetable, or canola. Olive oil can burn too quickly and affect both flavor and texture.

• Don’t rush the sauce
  Let the tomatoes and peppers cook down slowly — the goal isn’t just soft vegetables, it’s that jammy, melted texture where everything blends together. Stir occasionally and don’t be afraid to let it reduce.

• Choose ripe tomatoes
  The better the tomatoes, the better the sauce. Look for ones that feel heavy for their size and have a strong tomato smell. No need to peel them — the skins break down during cooking.

• Make it ahead
  The sauce keeps well in the fridge for 3–4 days, and actually tastes even better the next day. Reheat gently and spoon it over freshly cooked chicken, pasta, or even toast.

• Serve it with something to mop up the sauce
  This isn’t a dry chicken dinner — between the crispy crust and that rich tomato sauce, a side of crusty bread, mashed potatoes, or rice works perfectly.

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