Crispy Parmesan Chicken Cutlet (Printable)

Pan-fried chicken breasts with a crispy Parmesan and panko crust. Ready in 30 minutes and serves 4.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1/2 cup 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 olive oil (or vegetable oil)

→ To Serve

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

# How to make it:

01 - Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch thickness. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
03 - Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.
04 - Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
05 - Transfer to a paper towel-lined plate to drain. Serve hot, garnished with fresh parsley and lemon wedges.

# Helpful Hints:

01 -
  • The Parmesan bakes right into the crust and gives you this nutty, salty crunch that regular breading just can't match.
  • Everything comes together in thirty minutes, which means you can pull off something impressive on a random Tuesday.
  • Leftovers actually hold up if you reheat them in the oven, so you're not stuck eating soggy chicken the next day.
02 -
  • If your oil isn't hot enough, the breading will soak up grease and turn soggy instead of crispy, so wait for that sizzle before you add the chicken.
  • Don't walk away from the stove because these cook fast, and one extra minute can turn golden brown into burnt.
03 -
  • If you're frying in batches, keep the finished cutlets warm in a 200-degree oven on a wire rack so they stay crispy while you finish the rest.
  • Don't reuse the oil for anything delicate after this because it'll taste like Parmesan and garlic, which is great for frying potatoes but not much else.
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