Crispy Chicken Parmesan
Golden cutlets with a crunchy pork rind and parmesan crust, topped with no-sugar marinara and bubbling mozzarella. All the crunch, none of the breadcrumbs.
Nutrition per serving
1 cutlet- Net carbs
- 5.3g
- Calories
- 532kcal
- Protein
- 60g
- Fat
- 28g
- Total carbs
- 6.7 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Pork parmesan: Thin boneless pork chops get the same crunchy crust, marinara and melted mozzarella. Pork cutlets stay juicy and cost less than chicken breast.
- Pound the chops to an even ½ inch (1.25 cm), then bread and fry them exactly like the chicken.
- Bake 8–10 minutes, until the cheese bubbles and the thickest part reads 145°F (63°C). Rest 3 minutes before serving; a faint blush of pink in the center is safe.
Milanese with arugula salad: Skip the sauce and cheese topping: the crisp cutlets come straight from the pan under a lemony arugula and tomato salad with shaved parmesan.
- There is no oven step, so the cutlets must cook through in the pan: fry them over medium heat 3–4 minutes per side, until deep golden and 165°F (74°C) in the thickest part. Drain on a rack.
- Toss the arugula and tomatoes with the olive oil, lemon juice and a pinch of salt. Pile the salad on the hot cutlets and shave the remaining 2 tbsp parmesan over the top.
Pork-free crust (almond flour): For anyone who avoids pork or dislikes pork rinds, almond flour and parmesan make a nutty, golden crust instead.
- Mix the almond flour with the parmesan and seasonings in place of the pork rinds.
- Almond flour scorches more easily, so fry over medium-low heat, 3 minutes per side, and move the cutlets to the oven as soon as they are golden.
- Cutlets
- Topping
- Nice to have (optional)
- Cutlets
- Topping
- Nice to have (optional)
- Cutlets
- Topping
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1 cup no-sugar marinaraleave out -
1 cup shredded mozzarellaleave out - Also add
- Nice to have (optional)
- Cutlets
- Topping
- Nice to have (optional)
Estimated cost $13.55 for 4 servings ($3.39 each) · how we estimate
Instructions
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Heat the oven to 425°F (220°C). Pat the cutlets dry, place between sheets of plastic wrap and pound to an even ½ inch (1.25 cm). Season both sides with the salt and pepper.
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Beat the egg in a shallow dish. In a second dish, mix the crushed pork rinds (pork rind panko), ½ cup parmesan, Italian seasoning and garlic powder.
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Dip each cutlet in the egg, let the excess drip off, then press firmly into the crumb mixture on both sides.
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Heat the oil in a large skillet over medium heat until it shimmers. Fry two cutlets at a time for 2–3 minutes per side until deep golden. The pork rind crust browns faster than breadcrumbs, so turn the heat down if it darkens too quickly. Move the cutlets to a parchment-lined sheet pan.
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Spoon ¼ cup no-sugar marinara over the center of each cutlet, leaving the edges bare so they stay crisp. Top with the mozzarella and the remaining parmesan.
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Bake 10–12 minutes until the cheese is bubbling and the thickest part of the chicken reads 165°F (74°C). For browned spots, broil 1–2 minutes at the end, watching closely.
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Rest 3 minutes, scatter with basil and serve with zoodles or parmesan roasted broccoli.
Tips for success
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Crush the pork rinds to fine crumbs in a food processor or a zip-top bag with a rolling pin. Big shards won’t stick. - Jarred marinara often has added sugar. Look for one with about 6 g net carbs or less per ½ cup, or make your own.
- Leftover cutlets crisp back up in an air fryer at 375°F (190°C) for about 5 minutes. The microwave makes the crust soggy.
Nice to have, not needed
- A meat mallet gives the most even cutlets — a rolling pin or the bottom of a heavy skillet works too.
- An instant-read thermometer takes the guesswork out of breaded cutlets; without one, cut into the thickest part — it should be white with clear juices.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Air fryer or oven at 375°F (190°C) for 5–8 minutes, until hot; the microwave softens the crust.
Prep tip: For freezer meals, freeze the fried cutlets before the sauce and cheese go on, then top and bake from frozen at 400°F (200°C) for about 25 minutes, to 165°F (74°C).
Refrigerate up to 3 days. Reheat in the oven or air fryer to keep the crust crisp.
Variations
3 variations, each with its own ingredients and macrosPork parmesan
ProteinThin boneless pork chops get the same crunchy crust, marinara and melted mozzarella. Pork cutlets stay juicy and cost less than chicken breast.
- boneless skinless chicken breasts → boneless pork loin chops
5.3 g net · 617 kcal · 57 g protein · 39 g fat · ≈$3.53 per serving (same net carbs as the original)
Milanese with arugula salad
FlavorSkip the sauce and cheese topping: the crisp cutlets come straight from the pan under a lemony arugula and tomato salad with shaved parmesan.
- + 4 cups baby arugula
- + 1 cup cherry tomatoes
- + 2 tbsp extra-virgin olive oil
- + 2 tbsp lemon juice
- no no-sugar marinara
- no shredded mozzarella
3.1 g net · 487 kcal · 54 g protein · 27 g fat · ≈$3.68 per serving (−2.2 g net carbs vs the original)
Pork-free crust (almond flour)
SwapFor anyone who avoids pork or dislikes pork rinds, almond flour and parmesan make a nutty, golden crust instead.
- pork rinds → blanched almond flour
6.5 g net · 539 kcal · 54 g protein · 31 g fat · ≈$3.21 per serving (+1.2 g net carbs vs the original)
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