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parmesan chicken tenders (+5 ways to serve them!) // cait's plate

parmesan chicken tenders (+5 ways to serve them!)

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10-15 pieces of chicken 1x
  • Category: dinner


these easy parmesan chicken tenders can be prepped over the weekend then eaten in different ways all week long!


  • 2 pounds boneless, skinless chicken cutlets (or breasts pounded thin and cut into strips)
  • 2/3 cup plain panko breadcrumbs
  • 2/3 cup finely shredded fresh parmesan cheese
  • 1/3 cup white whole wheat flour (all-purpose or almond flour works too!)
  • 2 eggs, beaten
  • Olive oil


  1. Place breadcrumbs and parmesan cheese in a food processor or blender and pulse until finely ground.
  2. Take out 3 shallow bowls.  In the first one, place the flour.  In the second, place the 2 beaten eggs.  In the final bowl, place the parmesan breadcrumb mixture.
  3. Dip each piece of chicken first in the flour, then the beaten egg and finally the parmesan breadcrumb mixture flipping to get both sides.  Repeat for all pieces of chicken (*see note)
  4. In a large non-stick pan, drizzle 1-2 teaspoons olive oil over medium heat.  Add chicken cooking 2-3 minutes per side before flipping. (**see note)  Repeat until all chicken is cooked.


* I find it’s helpful to lay out a piece of tinfoil upon which to place the chicken while preparing and before cooking.

** Chicken should be golden brown on each side or have an internal temperature of 165 degrees F.

Chicken will keep in an airtight container in the fridge for up to 3-4 days or in the freezer for about 3 months.

To reheat chicken from the fridge, preheat the oven to 425 degrees F and cook for 5 minutes or simply microwave for 1 minute (though note that this may dry the chicken out more than the oven).

Keywords: chicken, dinner, easy, meal, meal prep

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