Pin it My neighbor knocked on the door one Tuesday holding a bag of chicken breasts and asking if I knew how to make them interesting. We ended up in my kitchen, coating chicken in Parmesan and breadcrumbs while she told me about her grandmother's Sunday suppers in Brooklyn. The smell of garlic and oregano filled the room, and by the time we sat down to eat, she was already texting her sister the recipe. That's how this cutlet became my go-to for turning ordinary chicken into something worth sharing.
I made this for my sister's birthday dinner last spring, and she insisted on taking a photo before anyone touched their plate. The cutlets were golden and perfectly even, lined up on a white platter with lemon wedges tucked around the edges. She said it reminded her of the Italian place we used to go to as kids, where the chicken always came out sizzling and crispy. I didn't tell her how easy it was until she asked for the recipe three times.
Ingredients
- Boneless, skinless chicken breasts (4, about 150 g each): Pounding them thin is the secret to quick, even cooking and a tender bite that doesn't dry out.
- Eggs (2 large): They act like glue for the breadcrumb coating, and adding a splash of milk makes them easier to coat evenly.
- Milk (2 tablespoons): Just enough to loosen the egg wash so it clings smoothly without clumping.
- Grated Parmesan cheese (1 cup, 100 g): Use the real stuff, not the powdered kind, because it melts into the crust and adds a salty, nutty flavor that makes everything taste richer.
- Panko breadcrumbs (1 cup, 100 g): These stay crispier than regular breadcrumbs and give you that satisfying crunch with every bite.
- All-purpose flour (1/2 cup, 60 g): The first layer that helps the egg stick, and it keeps the coating from sliding off in the pan.
- Garlic powder (1 teaspoon): A quiet background flavor that makes the whole dish smell like an Italian kitchen.
- Dried oregano (1 teaspoon): It brings a hint of herbs without overpowering the Parmesan, and it smells amazing when it hits the hot oil.
- Salt (1/2 teaspoon): Seasons the breading and the chicken at the same time, so every layer has flavor.
- Black pepper (1/2 teaspoon): Just enough to add a little warmth without making it spicy.
- Olive oil (1/3 cup, 80 ml): For frying, and it gives the cutlets a golden color and a slightly fruity taste that vegetable oil just doesn't have.
- Lemon wedges: A squeeze of fresh lemon cuts through the richness and makes every bite taste brighter.
- Fresh parsley, chopped (optional): A little green on top makes the plate look finished, and it adds a fresh, grassy note.
Instructions
- Pound the chicken:
- Place each breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to about 1/2 inch thickness. This helps them cook evenly and quickly, and it makes the chicken more tender.
- Season the chicken:
- Sprinkle both sides with salt and pepper. This is your only chance to season the meat itself, so don't skip it.
- Set up your breading station:
- In the first shallow bowl, place the flour. In the second, whisk the eggs with the milk until smooth. In the third, mix the panko, Parmesan, garlic powder, and oregano.
- Coat the chicken:
- Dredge each breast in the flour, shaking off the excess so you have a light, even layer. Dip it into the egg wash, letting the extra drip off, then press it firmly into the breadcrumb mixture on both sides until it's completely covered.
- Heat the oil:
- Pour the olive oil into a large skillet and heat it over medium-high heat until it shimmers. You want it hot enough that a breadcrumb sizzles immediately when you drop it in.
- Fry the cutlets:
- Cook the chicken in batches, without crowding the pan, for 3 to 4 minutes per side until golden brown and crispy. The internal temperature should reach 74°C (165°F), and the crust should be deeply golden.
- Drain and serve:
- Transfer the cooked cutlets to a paper towel-lined plate to drain any extra oil. Serve them hot, with lemon wedges and a sprinkle of fresh parsley if you like.
Pin it The first time I served this to my kids, my youngest asked if we could have it every week. She said it tasted like the chicken tenders she loves, but grown-up. My older one squeezed so much lemon on his plate that it pooled around the cutlet, and he soaked up every drop with the crispy edges. Now it's the meal they request when they get to pick dinner, and I never mind making it because it feels like a small celebration every time.
Serving Suggestions
I like to serve these cutlets with a big handful of arugula tossed in olive oil and lemon, because the peppery greens balance the richness of the fried chicken. Sometimes I'll make a simple pasta with butter and Parmesan on the side, or roast some vegetables with garlic and thyme. If I'm feeling fancy, I'll slice the cutlets and lay them over a Caesar salad, and everyone thinks I've made something complicated. The truth is, the chicken is so flavorful that it doesn't need much else on the plate.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and I've learned that reheating them in the oven is the only way to bring back the crispiness. I put them on a baking sheet at 180°C (350°F) for about 10 minutes, and they come out almost as good as fresh. My husband likes to eat them cold in a sandwich with lettuce and mayo, which I thought was strange until I tried it. Now I make extra on purpose, because cold Parmesan chicken on good bread is one of those simple lunches that feels like a treat.
Tips for Success
The biggest mistake I used to make was not letting the coated chicken rest for a few minutes before frying, and the breading would slide right off. Now I let them sit on a plate for about five minutes after breading, and the coating sticks beautifully. I also learned to use a thermometer to check the oil temperature, because guessing always led to either burnt outsides or undercooked centers. If you want extra flavor, add a pinch of chili flakes to the breadcrumb mixture, and you'll get a subtle warmth that makes people ask what your secret is.
- Use a wire rack over the baking sheet if you're keeping cutlets warm in the oven, so the bottoms don't get soggy.
- Save the leftover breadcrumb mixture in a jar for next time, because it keeps well in the fridge for a couple of weeks.
- If you don't have panko, regular breadcrumbs work, but toast them lightly in a dry pan first to give them more crunch.
Pin it This recipe has become one of those reliable weeknight anchors that I turn to when I want something comforting but not boring. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → How thin should I pound the chicken breasts?
Pound each chicken breast to about 1/2 inch (1.25 cm) thickness using a meat mallet or rolling pin. This ensures even cooking and helps the chicken cook through quickly while allowing the coating to crisp up.
- → What's the best way to get extra crispy coating?
Use panko breadcrumbs instead of regular breadcrumbs for superior crispiness. Additionally, let the breaded cutlets rest for 5-10 minutes before frying, and maintain oil temperature at medium-high heat throughout cooking.
- → Can I prepare these cutlets in advance?
Yes, you can bread the chicken up to 4 hours ahead and refrigerate on a lined baking sheet. Fry them directly from the cold state, adding 1-2 minutes to cooking time. Don't freeze after breading as this affects texture.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check that the internal temperature reaches 74°C (165°F) at the thickest part. The coating should be golden brown on both sides and the meat should be white throughout with no pink.
- → What should I serve alongside these cutlets?
Fresh arugula salad, al dente pasta with marinara, roasted vegetables, or simply lemon wedges make excellent accompaniments. The bright acidity of lemon complements the rich, crispy coating beautifully.
- → How should I reheat leftovers to maintain crispiness?
Place leftover cutlets on a rack over a baking sheet and reheat in a 180°C (350°F) oven for 8-10 minutes. This restores crispiness better than microwaving, which tends to make the coating soggy.