Crispy Parmesan Chicken Cutlet (Print View)

Tender chicken breasts with a savory Parmesan-breadcrumb crust, pan-fried to golden perfection.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup (3.5 oz) grated Parmesan cheese
05 - 1 cup (3.5 oz) panko breadcrumbs
06 - 1/2 cup (2.1 oz) all-purpose flour
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 (2.7 fl oz) olive oil or vegetable oil

→ To Serve

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

# Method:

01 - Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
02 - Season both sides of the chicken breasts evenly with salt and black pepper.
03 - Arrange three shallow bowls: flour in the first, whisked eggs and milk in the second, and a mixture of panko, Parmesan, garlic powder, and oregano in the third.
04 - Dredge each breast in flour, shake off excess, dip into the egg mixture, then coat thoroughly with the Parmesan-panko mixture, pressing firmly to adhere.
05 - Warm olive or vegetable oil in a large skillet over medium-high heat until shimmering.
06 - Cook the breaded chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F).
07 - Transfer cooked cutlets to a paper towel-lined plate to drain excess oil, then serve immediately garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, which means you can actually enjoy dinner instead of spending your whole evening cooking.
  • The contrast between the crunchy Parmesan crust and tender chicken inside is genuinely addictive, and honestly, your guests will ask for the recipe.
  • You only need one skillet and basic pantry staples, so there's no fancy equipment or hard-to-find ingredients holding you back.
02 -
  • Don't skip pounding the chicken to even thickness, or you'll end up with dried-out thin edges and raw thick centers.
  • Press the breadcrumb coating firmly so it actually adheres and creates that crust you're after, not just falls off in the pan.
  • Olive oil matters more than you'd think here because it affects both the flavor and how crispy things get, so don't use the cheapest option you can find.
03 -
  • Add a pinch of chili flakes to the breadcrumb mixture if you like a whisper of heat and complexity alongside the savory Parmesan.
  • Use an instant-read thermometer to check the thickest part of the chicken reaches 165°F, which takes the guesswork out of doneness and prevents drying things out.
Return