Name: Crispy Parmesan-Crusted Chicken Cutlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Comfort / American
Ingredients: 2 large chicken breasts; ½ teaspoon garlic powder; Salt & pepper to taste; ¼ cup flour; 2 eggs; ⅔ cup panko breadcrumbs; ½ cup freshly grated Parmesan cheese; ½ heaping teaspoon Italian seasoning; 3 tablespoons olive oil, divided

This crispy Parmesan-crusted chicken recipe is everything I want in a weeknight dinner: quick, flavorful, and satisfying. Juicy chicken breasts are sliced into thin cutlets, coated in a seasoned Parmesan-Panko crust, pan-fried until golden, and finished in the oven for the perfect crisp. It’s the kind of meal I turn to when I crave comfort food with a touch of elegance—ready in just 30 minutes.

Why You’ll Love This Recipe

I love how this recipe delivers maximum flavor with minimal effort. The combination of freshly grated Parmesan and panko breadcrumbs creates an ultra-crispy coating that’s hard to resist. Each bite is packed with savory notes and a satisfying crunch, while the chicken stays juicy and tender inside. It’s a great go-to when I need something impressive but don’t want to spend hours in the kitchen. Plus, it pairs beautifully with pasta, salad, or roasted veggies.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts
½ teaspoon garlic powder
Salt & pepper to taste
¼ cup flour
2 eggs
⅔ cup panko breadcrumbs
½ cup freshly grated Parmesan cheese
½ heaping teaspoon Italian seasoning
3 tablespoons olive oil, divided

Directions

I start by preheating the oven to 400°F (200°C) and moving the oven rack to the top third.
Then I slice each chicken breast lengthwise into two thinner cutlets, making a total of four. After patting them dry, I season both sides with garlic powder, salt, and pepper.
I set up a breading station: one bowl with flour, another with beaten eggs, and a third with a mix of panko breadcrumbs, Parmesan, and Italian seasoning.
In an oven-proof skillet, I heat 2 tablespoons of olive oil over medium heat.
I dredge each chicken cutlet in flour (shaking off any extra), dip it in the egg, and then coat it in the breadcrumb mixture, pressing gently to help it stick.
I cook two cutlets at a time, frying them for 2–3 minutes per side until they’re golden brown. After transferring the first batch to a plate, I add the remaining tablespoon of oil and cook the rest.
Once all cutlets are browned, I return them to the skillet, then place it in the oven for 5 minutes or until the internal temperature hits 165°F (74°C).

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

When I want to change things up, I swap the Parmesan for Pecorino Romano for a sharper flavor. I’ve also added a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat. For a gluten-free version, I use gluten-free panko and flour. Sometimes I add lemon zest to the breading for a fresh twist. And if I’m in the mood for extra herbs, I throw in chopped parsley or thyme.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat them, I prefer using the oven or an air fryer at 350°F for about 8–10 minutes to maintain the crispiness. Microwaving works in a pinch, but it does soften the crust. I don’t recommend freezing the cooked cutlets since the breading loses its texture.

FAQs

How do I keep the breading from falling off the chicken?

I make sure to pat the chicken dry and shake off excess flour and egg during the coating process. Pressing the breadcrumbs on gently helps everything stick better.

Can I use regular breadcrumbs instead of panko?

Yes, but I find that panko gives a much crispier texture. If I use regular breadcrumbs, I try to toast them a bit first to help them crisp up.

Do I have to finish the chicken in the oven?

I prefer finishing in the oven to ensure even cooking and crispiness. Skipping this step might leave the inside undercooked if the cutlets are thick.

What sides go best with this dish?

I usually serve this with a green salad, garlic mashed potatoes, or pasta tossed in olive oil. Roasted vegetables also make a great match.

Can I prep this in advance?

Yes—I often bread the chicken ahead of time and keep it in the fridge for a few hours before cooking. I don’t recommend breading it the night before, as it can get soggy.

Conclusion

This crispy Parmesan-crusted chicken cutlet recipe has become a regular part of my dinner rotation. It’s easy, versatile, and always hits the spot. Whether I’m cooking for the family or serving guests, it delivers that perfect balance of comfort and crunch. Once I made it the first time, I knew it would be one of those go-to meals I’d keep coming back to.