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.)
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2 large chicken breasts
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½ teaspoon garlic powder
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Salt & pepper to taste
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¼ cup flour
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2 eggs
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⅔ cup panko breadcrumbs
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½ cup freshly grated Parmesan cheese
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½ heaping teaspoon Italian seasoning
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3 tablespoons olive oil, divided
Directions
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I start by preheating the oven to 400°F (200°C) and moving the oven rack to the top third.
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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.
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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.
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In an oven-proof skillet, I heat 2 tablespoons of olive oil over medium heat.
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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.
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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.
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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
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Yield: 4 servings
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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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.
Crispy Parmesan-Crusted Chicken Cutlets
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main dish / Chicken & Poultry
- Method: Pan‑fry then oven‑finish
- Cuisine: Comfort / American
- Diet: Low Fat
Description
A comfort‑food classic: juicy chicken breasts cut into cutlets, coated in a crispy Parmesan‑Panko crust and finished in the oven—ready in 30 minutes.
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
Instructions
- Preheat the oven to 400 °F (200 °C) and position the rack in the top third.
- Cut each chicken breast lengthwise to make 4 thinner cutlets. Pat dry, then season both sides with garlic powder, salt, and pepper.
- Set up three bowls: one with flour; one with beaten eggs; one with panko breadcrumbs mixed with Parmesan and Italian seasoning.
- Heat 2 tablespoons olive oil in an oven‑proof skillet over medium heat.
- Dredge each chicken cutlet in flour (shake off excess), dip in egg, then coat in the breadcrumb mixture (press gently to adhere).
- Working in batches, fry two cutlets at a time for about 2–3 minutes per side until golden brown. Use tongs to flip, and transfer browned pieces to a plate. Add remaining tablespoon of oil for the second batch if needed.
- Remove skillet from heat, arrange all four cutlets in the pan, then transfer to the oven and bake for 5 minutes, or until the internal temperature reaches 165 °F (74 °C).
Notes
- Use panko breadcrumbs for extra crispiness; if using Italian‑seasoned panko, omit the added Italian seasoning.
- Pat chicken dry before dredging and shake off excess at every coating step for best adhesion.
- Do not overcrowd the skillet—cook in batches to maintain crispiness.
- Resist moving the chicken while frying; wait until it’s golden before flipping.
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