These Parmesan Crusted Chicken Cutlets are so thin and crispy! They only take about 20 minutes total making them an easy flavorful dinner idea for any night! Pair them with an easy pasta or salad for a complete meal.
How to make parmesan crusted chicken:
You'll want to start with very thin chicken cutlets that are about ¼ inch thick. You can either slice and pound our your own chicken breasts or buy chicken cutlets from the grocery store.
Next, you'll make a breading station. It's almost a traditional "flour, egg, breadcrumb" station but we'll be adding the parmesan cheese to the panko breadcrumbs. You want to make sure that you season the flour and the breadcrumb/parmesan mixture. This is where your chicken cutlets pick up all the flavor.
Once you have your breading station ready, you can start coating the chicken cutlets. First they'll get coated in the flour, then dipped into the egg/milk mixture. Once coated, let any excess drip off then place the cutlet into the panko/parmesan mixture. I like to press the panko into the cutlets and turn each one a few times to really get a nice thick coating.
I like to press the panko into the cutlets and turn each one a few times to really get a nice thick coating. Now this is optional (I don't usually do it because it can get messy) but after coating the chicken in the panko, you can double dip the chicken cutlet back into egg then back into the panko again. This will get you a much thicker panko coating. (The chicken in my photographs has only been dipped once)
Once your chicken cutlets have been coated, you can get ready to cook them. Heat a large skillet over medium heat.
How to know when your oil is hot enough for frying:
To see if your oil is ready for frying, you can sprinkle just a tiny bit of flour or breadcrumbs into the oil. If it bubbles and sizzles quickly, your oil is hot enough.
How to cook parmesan crusted chicken:
When your oil is hot, add in 1 or 2 cutlets at a time (depending on their size). You want to make sure that there's at least an inch between each chicken cutlet. Cook on each side for about 3-4 minutes or until the coating is golden brown and the chicken is cooked all the way through.
Once finished, add the parmesan crusted chicken cutlets to a dish lined with paper towels to drain any excess oil then serve immediately. You can also garnish these with extra parmesan cheese and parsley. I like to include lemon wedges as well to add a bit of brightness to the chicken as well.
Other Recipes You'll Love:
- Easy Homemade Alfredo Sauce
- One Pot Italian Chicken and Orzo
- Lasagna Soup (Crock Pot or Stove)
- Baked Hawaiian Chicken Kabobs
Parmesan Crusted Chicken Cutlets
Ingredients
- 1 and ½ pounds chicken cutlets (or breasts pounded to ¼" think)
- 1 cup all purpose flour
- 2 large eggs
- ¼ cup milk
- 1 and ½ cups plain panko breadcrumbs
- 1 cup finely grated parmesan cheese
- ¼ cup each olive oil, and canola oil (½ cup oil total)
- salt, pepper, garlic powder (see below)
- optional parsley for garnish
Instructions
- Make sure that each chicken cutlet is an even thickness of about ¼ inch thick. If not, you can place the chicken in a large ziplock bag and pound with a meat mallet.
Make a breading station:
- Add the flour to a dish along with ¼ teaspoon each of salt, pepper, and garlic powder. Mix together.
- In a separate dish, whisk together the eggs and the milk.
- In a third dish or a paper plate, mix together the panko, parmesan cheese, along with 1 teaspoon of garlic powder, ½ teaspoon salt, and ¼ teaspoon of pepper.
- Take each chicken cutlet and coat it in the flour mixture, then dip it fully in the egg mixture.
- Once coated in the egg mixture, place the cutlet in the panko/parmesan mixture and press the mixture into both side. I like to turn it over a couple times to fully coat the cutlet.
Frying the cutlets
- Heat the oil in a large skillet over medium heat. (the oil should be about ¼ deep)(To see if the oil is ready, add in a few crumbs of panko. If they bubble up, the oil is ready)
- Once hot, add the coated chicken to the skillet. Cook in batches (if needed) so you don't crowd the pan. Cook the chicken for about 3-4 minutes per side or until golden brown and cooked through.
- Place each cooked piece of chicken on a plate lined with paper towels to absorb any extra oil then serve immediately.
- Garnish: If you'd like to garnish these, sprinkle with chopped Italian parsley, extra parmesan cheese, and a lemon wedge for some extra flavor!
Vanessa says
My kids absolutely loved this! I served it with some butter and parm spaghetti and broccoli.
DK says
This recipe made for such a juicy yet crispy chicken! It was perfect for our last family dinner!
Charah says
This recipe is so delicious, my family loves it. thanks for sharing
Paula says
These chicken breasts were absolutely fantastic. The crusty breading was perfection.
Des says
I tried this the other day and it was perfect! How do you think this would work in the air fryer?
Coco and Ash says
I have been meaning to try it in the air fryer too! I would just spray the crusted chicken with some light oil before air frying so they will brown while cooking 🙂
Kayisha Thompson says
Hello Coco & Ash,
This is the best chicken cutlet recipe on the internet. I ate chicken cutlets for three days straight-LOL! Thank you for sharing your technique.
Coco and Ash says
THANK YOU!