Crispy Parmesan Chicken Cutlet Bowl (Printable Version)

Golden Parmesan-crusted chicken over fluffy rice with peppery arugula and fresh lemon—perfect Italian-Japanese fusion.

# What You'll Need:

→ 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
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
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

# Step-by-Step Directions:

01 - Cook rice according to package instructions and keep warm until ready to assemble bowls.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko breadcrumbs combined with grated Parmesan cheese.
03 - Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into beaten eggs, then press firmly into panko-Parmesan mixture to coat evenly on both sides.
04 - Heat olive oil in a large skillet over medium heat. Fry cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Let chicken rest briefly, then slice into strips for easy serving.
06 - Divide warm rice among serving 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. Garnish with additional Parmesan cheese, black pepper, and chopped parsley if desired. Serve immediately while chicken remains crispy.

# Expert Advice:

01 -
  • The panko-Parmesan crust creates an irresistible crunch that stays crispy even over warm rice
  • Everything comes together in under 40 minutes but tastes like something you'd order at a restaurant
  • That hit of fresh lemon right before eating transforms the whole bowl into something bright and alive
02 -
  • Crowding the pan makes the steam build up and your cutlets will turn soggy instead of crispy
  • Letting the breaded chicken sit for 5 minutes before frying helps the coating stick better
  • Don't skip paper towels or the cutlets will steam themselves soggy on the plate
03 -
  • Pound your chicken cutlets to an even thickness before breading for uniform cooking
  • Keep one hand dry and one hand wet during breading to avoid clumpy fingers
  • Let fried chicken rest for at least 2 minutes before slicing so juices redistribute
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