Crispy Parmesan Chicken Cutlet (Printable Version)

Tender pounded chicken breasts coated in a savory Parmesan and breadcrumb crust, pan-fried until golden. Ready in 30 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)

→ Breading Station

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (about 3.5 oz)
05 - 1 cup panko breadcrumbs
06 - 1/2 cup all-purpose flour
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Frying

11 - 1/3 cup olive oil or vegetable oil (about 2.7 fl oz)

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Place chicken breasts between plastic wrap sheets. Pound with meat mallet or rolling pin until evenly thick, about 1/2 inch thickness.
02 - Sprinkle both sides of each chicken breast with salt and black pepper.
03 - Set up three shallow bowls. Place flour in the first. Whisk eggs with milk in the second. Combine panko, Parmesan, garlic powder, and oregano in the third.
04 - Coat each chicken breast in flour, shaking off excess. Dip into egg mixture, then press into Parmesan-panko mixture to coat evenly.
05 - Pour olive oil into large skillet. Heat over medium-high heat until shimmering.
06 - Cook chicken in batches, 3 to 4 minutes per side, until golden brown and internal temperature reaches 165°F.
07 - Transfer cooked cutlets to paper towel-lined plate to drain excess oil.
08 - Arrange on plates. Garnish with chopped parsley and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and juicy interior creates this incredible textural experience that store-bought versions never quite achieve.
  • You can prep these cutlets ahead of time and have them ready to fry when everyone starts circling the kitchen like hungry sharks.
02 -
  • After ruining several batches, I discovered that overcrowding the pan lowers the oil temperature too much, resulting in soggy cutlets that absorb too much oil.
  • The cutlets continue cooking after being removed from the heat, so I take them out when the internal temperature reaches 160°F instead of 165°F to prevent them from drying out.
03 -
  • After struggling with breading that would slip off during cooking, I discovered that letting the breaded cutlets rest in the refrigerator for 20 minutes before frying helps the coating adhere much better.
  • Adding a tablespoon of grated Parmesan directly to the hot oil just before placing the cutlet creates extra crispy bits that attach to the chicken its like finding little flavor treasures with each bite.
Go Back