Crispy Parmesan Chicken Cutlet (Printable)

Pan-fried chicken breasts with a golden Parmesan and breadcrumb crust. Ready in just 30 minutes for any occasion.

# Ingredient list:

→ 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 2.5 fl oz)

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped

# How to Make It:

01 - Place chicken breasts between plastic wrap sheets. Pound with meat mallet or rolling pin to 1/2 inch thickness for even cooking.
02 - Sprinkle salt and pepper on both sides of each pounded chicken breast.
03 - Arrange three shallow bowls: flour in first, whisked eggs and milk in second, panko-Parmesan mixture with garlic powder and oregano in third.
04 - Coat each cutlet in flour, shake off excess. Dip in egg mixture, then press into breadcrumb mixture until fully coated.
05 - Pour olive oil into large skillet and heat over medium-high heat until shimmering.
06 - Cook chicken in batches 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer cutlets to paper towel-lined plate. Garnish with parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The contrast between the shatteringly crisp exterior and juicy interior makes even the most mundane weeknight feel like dining at your favorite Italian restaurant.
  • The prep work becomes oddly meditative once you get into the rhythm of dipping and coating each piece, making the cooking process almost as satisfying as eating the final result.
02 -
  • The oil temperature is critical - if it's not hot enough, the breading soaks up grease instead of crisping, and if it's too hot, the exterior burns before the chicken cooks through.
  • Letting the breaded cutlets sit in the refrigerator for 15 minutes before frying helps the coating adhere better during cooking - a trick my Italian neighbor taught me after I complained about losing half my breading to the pan.
03 -
  • Press the breadcrumb mixture firmly onto the chicken rather than just dipping - this compression creates a more substantial crust that stands up to the frying process without flaking off.
  • After dredging all your cutlets but before frying, let them rest for 5 minutes so the coating can set - this brief pause makes a remarkable difference in how well the breading adheres during cooking.
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