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Authentic German Rouladen Recipe

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4.7 from 39 reviews

This Parmesan Crusted Chicken recipe features tender boneless skinless chicken breasts coated in a crispy, flavorful crust of panko breadcrumbs, Parmesan cheese, and aromatic herbs. Fried to golden perfection, these cutlets make a delicious main course suitable for a comforting dinner.

Ingredients

Chicken and Seasoning

  • 1 pound boneless skinless chicken breasts cut into cutlets, pounded 1/2 inch thick (453.6 grams)
  • Salt and pepper to taste

Breading

  • 1/2 cup all purpose flour (120 grams)
  • 3 large eggs
  • 1 tablespoon milk
  • 1 cup panko breadcrumbs (112 grams)
  • 1/2 cup Parmesan cheese, grated (25 grams)
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon garlic powder

Cooking Oil

  • 1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half, butterfly style. If any part is thicker than half an inch, pound them thin using a rolling pin or meat mallet between plastic wrap. Pat the pieces very dry with paper towels and lightly season both sides with salt and pepper.
  2. Set Up Breading Stations: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, and garlic powder.
  3. Coat the Chicken: Working with one piece at a time, dredge chicken in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko breadcrumb mixture. Place the breaded chicken on a wire cooling rack set over a rimmed baking sheet lined with aluminum foil. Repeat with all pieces and let them rest while heating the oil.
  4. Heat the Oil: In a heavy-bottomed large skillet, heat the vegetable oil over medium heat until it reaches 350 degrees Fahrenheit as measured with an instant-read thermometer.
  5. Fry the Chicken: Fry 2 pieces of chicken at a time in the hot oil for 3 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown and crispy. Transfer the cooked chicken to the prepared wire rack. Tent loosely with foil to keep warm and repeat with remaining pieces.
  6. Serve: Once all chicken cutlets are cooked, serve immediately and enjoy your crispy Parmesan crusted chicken.

Notes

  • For even cooking, make sure the chicken cutlets are uniformly pounded to 1/2 inch thickness.
  • Use an instant-read thermometer to monitor oil temperature and prevent burning or undercooking.
  • Panko breadcrumbs offer extra crispiness compared to regular breadcrumbs.
  • To keep chicken warm without sogginess, place it on a wire rack instead of a flat plate.
  • For a lower-fat option, finish cooking the breaded chicken cutlets in the oven after a quick pan-fry.

Find it online: https://lovelycooks.com/authentic-german-rouladen-recipe/