Parmesan Crusted Chicken Cutlets with White Wine Pan Sauce

Golden, crispy chicken cutlets with a savory parmesan crust, fried until shatteringly crisp and finished with a bright, buttery white wine pan sauce.

Last updated: May 21, 2026

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Parmesan Crusted Chicken Cutlets with White Wine Pan Sauce
Parmesan Crusted Chicken Cutlets with White Wine Pan Sauce
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  • Prep Time

    20 minutes

  • Servings

    4

  • Cook Time

    20 minutes

  • Course

    Main Dish

You’ll Need...

Countertop Prep Paper

Ingredients

  • For the Chicken

  • For the Crust

  • For the White Wine Sauce

Directions

Prep your work station: 

Lightly dampen your countertop and lay down a sheet of Reynolds Kitchens® Countertop Prep Paper. This is where you will bread and pound the chicken mess-free. Add flour directly onto one part of the paper, next to the flour mix together breadcrumbs, parmesan, sesame seeds, and pepper. Crack the eggs into a shallow bowl and whisk separately

Pound the Chicken: 

Slice each chicken breast horizontally to create 2 thinner pieces (4 total). Place chicken on the prep paper, cover with plastic wrap, and using a meat tenderizer, rolling pin, or heavy frying pan pound to about ¼-inch thick, working your way out as you pound so you have a large, thin piece of chicken. Season both sides with salt and pepper.

Bread the chicken: 

Working right on the Countertop Prep Paper, dredge a piece of chicken in the flour, then dip into the eggs. Press the coated chicken firmly into the parmesan-sesame breadcrumb mixture, really packing it on to completely cover the chicken. Repeat with the remaining chicken pieces. Let the chicken hang out on the paper while you heat the oil, this helps the coating hydrate and stick.

Shallow fry: 

Heat oil in a large skillet over medium (not ripping hot or the parm can burn). Working one at a time, cook the cutlets 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed to keep the crust from getting too dark too fast. Transfer to a rack or paper towels and sprinkle with salt while hot.

Make the white wine sauce: 

Once you’re done frying the chicken, pour off excess oil, leaving about 1 tbsp in the pan. Add butter + garlic, cook until fragrant, about 30 seconds, Add the white wine and scrape up all the crispy bits, then simmer 2–3 minutes to reduce. Add in the chicken stock, lemon juice, and capers. Simmer another 2–3 minutes until lightly thickened. Turn off heat and stir in the parsley.

Serve: 

Spoon sauce around the cutlets. Serve immediately with a simple arugula salad (below) or the side of your choice

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