Crispy Parmesan Chicken Cutlets

This crispy Parmesan Crusted Chicken transforms ordinary chicken breasts into a restaurant-quality meal with minimal effort. The combination of crunchy panko breadcrumbs and savory Parmesan creates a golden crust that seals in moisture while adding incredible flavor to each bite.

I developed this recipe during a particularly hectic week when I needed something impressive yet simple. My family was so captivated by the crispy texture and rich flavor that it's now in our permanent dinner rotation.

Ingredients

• Boneless skinless chicken breasts provide the perfect canvas for the crispy coating and cook quickly for a fast meal
• All purpose flour helps the egg wash adhere properly to create a solid foundation for the crispy exterior
• Italian seasoning infuses Mediterranean flavors throughout the chicken without requiring multiple spice jars
• Garlic powder adds depth without the risk of burning that comes with fresh garlic
• Large eggs create the essential binding layer that allows the breadcrumb mixture to stick perfectly
• Panko breadcrumbs offer superior crispness compared to regular breadcrumbs thanks to their airy texture
• Parmesan cheese brings savory umami flavor while helping achieve that perfect golden crust
• Olive oil provides the ideal medium for achieving crispy perfection without heaviness
• Lemon wedges brighten the rich flavors and cut through the richness of the fried coating

Step-by-Step Instructions

Prepare the Chicken

Butterfly each chicken breast and split into two portions to create four equal pieces. Cover with plastic wrap and pound to an even 1/4-inch thickness using the flat side of a meat mallet. This ensures quick and even cooking while tenderizing the meat for the perfect texture.

Set Up Dredging Stations

Create three separate stations to streamline the coating process. In the first dish whisk together flour Italian seasoning and garlic powder. In the second dish beat eggs until completely blended. In the third dish combine panko breadcrumbs and finely shredded Parmesan cheese mixing thoroughly to distribute evenly.

Season and Coat Chicken

Season both sides of chicken cutlets generously with salt and pepper. Dredge each piece through the flour mixture coating completely. Transfer to egg wash letting excess drip off before moving to the panko mixture. Press the breadcrumb coating firmly onto both sides ensuring complete coverage.

Pan Fry to Golden Perfection

Heat 1/4 cup olive oil in a large nonstick skillet over medium heat until shimmering but not smoking. Add two breaded cutlets without crowding and cook approximately 4 minutes until deeply golden brown. Flip carefully and cook another 4 minutes until the internal temperature reaches 165°F.

Finish and Serve

Transfer cooked cutlets to a paper towel lined plate to drain excess oil. Add remaining 2 tablespoons oil to the skillet and repeat with remaining chicken pieces. Serve immediately while hot and crispy garnished with fresh parsley and lemon wedges for squeezing over the top.

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The Parmesan is truly the secret weapon in this recipe. I once tried making this with just breadcrumbs and while good it lacked that distinctive savory depth. The cheese creates those irresistible crispy bits around the edges that everyone fights over at our family dinners.

Make Ahead Options

This chicken reheats beautifully making it perfect for planned leftovers. Cook the cutlets completely then cool and refrigerate for up to 3 days. To restore crispness avoid microwave reheating. Instead place on a wire rack over a baking sheet in a 375°F oven for 10 minutes until heated through and crispy again. The exterior will regain most of its original texture without drying out the chicken.

Serving Suggestions

While delicious on its own this Parmesan Crusted Chicken elevates simple sides to an impressive meal. Try serving with roasted asparagus and cherry tomatoes for a colorful plate. It also makes an outstanding chicken parmesan when topped with marinara and mozzarella then briefly broiled. For a lighter option slice the crispy chicken and arrange over a Caesar salad creating a restaurant worthy meal at home.

Common Mistakes to Avoid

The most frequent pitfall when making breaded chicken is sogging up your coating. Keep one hand for wet ingredients and one for dry to prevent clumping in your breadcrumb mixture. Also ensure your oil is properly heated before adding chicken too cool and it absorbs oil rather than creating that crisp exterior. Finally resist the urge to flip repeatedly once is enough for each side to develop that perfect golden crust.

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Common Questions

→ Can I use chicken thighs instead of breasts for this dish?

Yes, boneless skinless chicken thighs can be substituted, though they may require slightly different cooking times. Pound them to an even thickness and monitor the internal temperature to ensure they reach 165°F for safe consumption.

→ How do I prevent the breading from falling off during cooking?

Press the breadcrumb mixture firmly onto the chicken after dredging. Allow the breaded cutlets to rest for 5-10 minutes before frying, and avoid moving them too much in the pan until the first side is well-browned and sealed.

→ Can I bake these chicken cutlets instead of frying?

Absolutely! Preheat your oven to 425°F, place breaded cutlets on a wire rack over a baking sheet, spray with olive oil, and bake for 15-20 minutes until golden and cooked through (165°F internal temperature).

→ What sides pair well with parmesan crusted chicken?

This versatile main dish pairs beautifully with roasted vegetables, mashed potatoes, pasta with light sauce, garlic bread, or a simple green salad. For a complete Italian-inspired meal, serve with marinara sauce and spaghetti.

→ Can I prepare this dish ahead of time?

You can bread the chicken cutlets up to 24 hours in advance and store them in the refrigerator on a parchment-lined tray. For best texture, fry them just before serving. Alternatively, fully cooked cutlets can be reheated in a 350°F oven until warmed through.

→ What's the best way to store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until crisp and heated through. Avoid microwaving if possible as it can make the breading soggy.