Crispy Parmesan Chicken Cutlet (Printable Version)

Tender chicken breasts with a crispy Parmesan crust, pan-fried to golden perfection in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 oz)
05 - 1 cup panko breadcrumbs (about 3.5 oz)
06 - 1/2 cup all-purpose flour (about 2 oz)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Frying

11 - 1/3 cup olive oil or vegetable oil (about 2.7 fl oz)

→ To Serve

12 - Lemon wedges
13 - Fresh parsley chopped (optional)

# Directions:

01 - Place chicken breasts between plastic wrap sheets. Pound with meat mallet or rolling pin until uniform 1/2 inch thickness.
02 - Season both sides of each breast with salt and pepper.
03 - Set up three shallow bowls: flour in first, whisked eggs and milk in second, panko breadcrumbs mixed with Parmesan garlic powder and oregano in third.
04 - Dredge each chicken breast in flour shaking off excess. Dip in egg mixture then coat thoroughly with Parmesan-breadcrumb mixture pressing firmly to adhere.
05 - Heat olive oil in large skillet over medium-high heat until shimmering.
06 - Cook chicken in batches 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer cutlets to paper towel-lined plate to drain excess oil.
08 - Serve hot garnished with fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • That Parmesan crust creates this incredible savory shield that locks in all the chicken juices, making even the most basic weeknight dinner feel like a restaurant splurge.
  • Once youve mastered the simple three-step breading technique, youll find yourself reaching for this recipe whenever you need a foolproof crowd-pleaser that comes together in under 30 minutes.
02 -
  • I once rushed the pounding step and ended up with chicken that was thick in some spots, thin in others, resulting in parts that were overcooked while others remained questionably pink, so take your time to pound evenly.
  • The first time I made these, I crowded all four cutlets in the pan at once, causing the temperature to drop dramatically, which led to soggy, oil-soaked coating instead of that crispy exterior we all crave.
03 -
  • After breading the chicken, let it rest on a wire rack for 5-10 minutes before frying, which gives the coating time to adhere better and results in less breading falling off during cooking.
  • Instead of draining on paper towels which can make the bottom side soggy, place fried cutlets on a wire rack over a baking sheet in a warm oven to maintain crispiness while you finish cooking the remaining pieces.
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