These parmesan-crusted chicken cutlets are thin, juicy pieces of chicken breast, coated in a crisp layer of breadcrumbs and grated Parmesan cheese, then pan-fried to golden perfection. They’re quick to make, deeply flavorful, and versatile enough to serve on their own, over salad, or in a sandwich.
Why You’ll Love This Recipe
This recipe offers a perfect combination of ease, flavor, and texture. The cutlets cook quickly, making it ideal for busy weeknights, while the parmesan and breadcrumb coating creates a satisfying crunch with every bite. It’s a great way to elevate everyday chicken into something truly crave-worthy — all without turning on the oven.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- boneless, skinless chicken breasts (pounded thin)
- eggs
- all-purpose flour
- grated Parmesan cheese
- plain or Italian-style breadcrumbs
- garlic powder
- salt and pepper
- olive oil (or a mix of olive oil and neutral oil for frying)
- fresh parsley or lemon wedges (for garnish)
directions
- Pound the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.
- Season the chicken lightly with salt and pepper on both sides.
- Set up a breading station with three shallow bowls:
- Bowl 1: flour, seasoned with a bit of salt and pepper
- Bowl 2: beaten eggs
- Bowl 3: a mix of breadcrumbs, grated Parmesan, and garlic powder
- Dredge each chicken cutlet first in flour (shake off excess), then dip in egg, and finally press into the Parmesan-breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets in batches, without crowding the pan.
- Cook for 3–4 minutes per side, or until the coating is golden brown and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
- Garnish with chopped parsley or lemon wedges and serve immediately.
Servings and timing
Serves 4.
Prep time: 15 minutes.
Cook time: 10–12 minutes.
Total time: approximately 25–30 minutes.
Variations
- Herb-crusted version: Add dried oregano, thyme, or basil to the breadcrumb mix.
- Spicy cutlets: Add cayenne pepper or crushed red pepper flakes to the flour or egg mixture.
- Gluten-free: Use almond flour and gluten-free breadcrumbs in place of regular flour and breadcrumbs.
- Oven-baked: Bake at 425°F (220°C) for 20–25 minutes on a wire rack for a lighter alternative.
- Parmesan-panko combo: Use panko breadcrumbs for an extra crispy texture.
storage/reheating
- To store: let cutlets cool completely, then refrigerate in an airtight container for up to 3 days.
- To freeze: wrap individually and store in a freezer-safe bag for up to 2 months.
- To reheat: warm in a 350°F (175°C) oven or air fryer until heated through and crisp. Avoid microwaving to preserve crispiness.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well — just pound them slightly thinner for even cooking.
How do I keep the coating from falling off?
Make sure the chicken is dry before breading, press the coating on firmly, and avoid flipping too early while frying.
What’s the best oil for frying these cutlets?
A mix of olive oil and a neutral oil like vegetable or canola prevents burning and helps crisp the coating.
Can I bake these instead of frying?
Yes, bake them on a wire rack at 425°F (220°C) until golden and cooked through, about 20–25 minutes.
Can I prepare them in advance?
You can bread the cutlets ahead of time and refrigerate them for a few hours before frying.
What sides go well with parmesan chicken cutlets?
They pair well with roasted vegetables, mashed potatoes, a fresh salad, or pasta.
Can I make these in an air fryer?
Yes — air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until crispy and cooked through.
How do I know when the chicken is cooked?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
Is freshly grated Parmesan necessary?
It’s preferred for the best flavor and texture, but pre-grated can be used in a pinch.
Can I use seasoned breadcrumbs?
Yes, but adjust the salt and any added herbs to avoid overseasoning.
Conclusion
Crispy Parmesan-crusted chicken cutlets are a simple yet delicious meal that delivers satisfying crunch, bold flavor, and versatility. Whether served with a side of vegetables, in a sandwich, or atop a salad, these cutlets bring restaurant-quality results to your own kitchen. Quick to prepare and easy to customize, this recipe is sure to become a household favorite.
PrintCrispy Parmesan-Crusted Chicken Cutlets
Crispy Parmesan-Crusted Chicken Cutlets are golden, crunchy, and packed with flavor. Perfect for a quick dinner or as a delicious protein addition to salads and sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American-Italian
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup olive oil or neutral oil for frying
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with a mix of Parmesan, breadcrumbs, garlic powder, and Italian seasoning.
- Dredge each chicken breast in flour, then dip into the egg mixture, and finally coat in the Parmesan-breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium heat.
- Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges and garnish with parsley if desired.
Notes
- Use panko breadcrumbs for extra crispiness.
- Do not overcrowd the pan to ensure even frying.
- Cutlets can be baked at 400°F (200°C) for a healthier version, though they may be less crispy.
- Great served over salad, pasta, or in a sandwich.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 145mg