Description
My go-to Parmesan crusted chicken recipe always saves dinnertime with zero hassle. Crispy breaded chicken gets packed with cheesy flavor and comes together faster than ordering takeout.
Ingredients
Scale
Proteins:
- 2 large boneless skinless chicken breasts
Main Dry Ingredients:
- ¾ cup grated Parmesan cheese
- ¾ cup breadcrumbs (panko or Italian-style)
- ½ cup all-purpose flour
Seasonings and Wet Ingredients:
- 2 large eggs
- 1 tablespoon milk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper
- 2 tablespoons olive oil
Instructions
- Split two large chicken breasts horizontally into four thin cutlets. Generously season each side with salt and pepper, ensuring even coverage.
- Arrange three shallow dishes: first with ½ cup flour, second with eggs whisked with 1 tablespoon milk, third with mixture of ¾ cup Parmesan, ¾ cup breadcrumbs, ½ teaspoon garlic powder, and ½ teaspoon paprika.
- Dredge each chicken piece first in flour, shaking off excess. Next, dip thoroughly in egg mixture, allowing surplus to drip away.
- Roll chicken in Parmesan-breadcrumb blend, pressing firmly so coating adheres completely to the entire surface.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
- Carefully place breaded cutlets in hot pan. Cook 4–5 minutes until bottom turns golden brown and crispy.
- Flip chicken and cook opposite side for another 4–5 minutes, ensuring internal temperature reaches 165°F (74°C).
- Transfer cooked cutlets to paper towel-lined plate to absorb extra oil and maintain crispness.
- Plate with fresh parsley sprigs and lemon wedges. Serve immediately alongside pasta, salad, or roasted vegetables.
Notes
- Choose thin, evenly cut chicken cutlets for consistent cooking and crispy breading.
- Press the Parmesan-breadcrumb mixture firmly onto the chicken to create a thick, crunchy coating.
- Pat chicken dry before seasoning to help the flour and breading stick better.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch and use gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg