Parm-Crisp Breaded Chicken Cutlets

So, you’re craving chicken fingers or chicken parm but you don’t want all the breading and carbs? Look no further, I’ve got a solution to your problem! These “breaded” chicken cutlets are made with Parmesan crisps (which is just baked Parmesan!). I purchase Trader Joe’s brand, but you can also use Wisps! I’ve tried it with both.

Parm-Crisp “Breaded” Chicken Cutlets (Grain free!)

A delicious, crispy breaded chicken cutlet without the breading! This recipe uses parm crisps, which is just baked Parmesan cheese, in place of traditional breading.
Course Main Course


  • 4-6 chicken cutlets
  • 1 bag Trader Joe's Parm Crisps or Wisps (any parm crisp brand will work, but I love these 2)
  • 2 tbsp coconut flour
  • 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1 egg (for egg wash)
  • Dash salt and pepper


  • Preheat oven to 375
  • Place Parm-crisps in ziplock bag and crush with rolling pin, or pulse on high in food processor until crumbs form
  • Place all dry ingredients in a shallow bowl and gently mix
  • In a separate bowl, beat one egg with 1 tsp water until well mixed
  • Dip chicken slices in egg wash, fully coating both sides
  • Next, place chicken in breading mixture then flip to coat the other side (ensure both sides are evenly covered)
  • Place chicken on baking rack (omit this step if you don’t have a baking rack, simply spray sheet pan with olive or coconut oil before placing the chicken)
  • Continue the previous 2 steps until all chicken pieces are coated
  • Before placing chicken into oven, spray each piece with olive oil
  • Place in oven and bake at 375 for 35-40 minutes, or until breading is slightly brown and crispy
  • Remove from oven, garnish with basil and enjoy! 


-If you don’t have chicken cutlets, you can cut 2 chicken breasts in half 
 -When using coconut flour as breading, spraying with olive oil before baking it will help lock in moisture and prevent it from drying out

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