Crispy Parmesan Chicken Cutlet (Printable)

Tender pounded chicken breasts coated with Parmesan and panko, pan-fried until golden. Italian-American classic in 30 minutes.

# What You’ll Need:

→ Chicken

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

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (3.5 oz)
05 - 1 cup panko breadcrumbs (3.5 oz)
06 - 1/2 cup all-purpose flour (2.1 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, for frying)

→ To Serve

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

# How-To:

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 of the chicken 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.

# Expert Hints:

01 -
  • The Parmesan crust gets so crispy it crackles when you cut into it, and the chicken stays juicy inside.
  • It comes together in 30 minutes, so you can make it on a weeknight without feeling like you spent hours cooking.
  • Everyone at the table feels like they're eating something special, even though the ingredient list is simple.
  • Leftovers taste great cold in a sandwich the next day, which never happens with boring chicken.
02 -
  • Don't skip pounding the chicken, because thick breasts will burn on the outside before they cook through.
  • Press the breadcrumb coating firmly onto the chicken, or it will fall off in patches when you flip it.
  • Let the oil get properly hot before adding the chicken, or the coating will absorb too much oil and turn soggy instead of crispy.
  • Cook in batches if your pan isn't big enough, because overcrowding lowers the temperature and steams the chicken instead of frying it.
03 -
  • Add a tablespoon of grated lemon zest to the breadcrumb mixture for a bright, citrusy note that makes the whole dish taste fresher.
  • If your chicken breasts are uneven in size, cut the thicker ones in half horizontally before pounding so they cook at the same rate.
  • Use a splatter screen over the pan to keep your stovetop clean without trapping steam that would ruin the crispy crust.
  • Let the cooked cutlets rest on the paper towels for just a minute before serving, so they stay crispy instead of sitting in their own steam.
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