Parmesan Crusted Chicken is a quick and delicious dish featuring tender, juicy chicken cutlets coated in a crispy, golden Parmesan and breadcrumb crust. With a savory blend of herbs and a rich, cheesy crunch, this pan-fried chicken is a satisfying choice for both busy weeknights and more refined dinner occasions.
Why You’ll Love This Recipe
This recipe delivers on both texture and taste. The crispy Parmesan-panko coating locks in moisture, ensuring every bite of chicken is juicy and flavorful. It requires minimal ingredients, cooks in under 30 minutes, and pairs well with a variety of sides. The blend of garlic, Italian herbs, and Parmesan provides a classic, comforting flavor profile that pleases adults and children alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts (halved into cutlets)
- All-purpose flour
- Eggs
- Milk
- Panko breadcrumbs
- Grated Parmesan cheese
- Garlic powder
- Italian seasoning
- Salt
- Black pepper
- Olive oil
- Butter
- Fresh parsley, chopped (for garnish)
Directions
- Slice the chicken breasts in half horizontally to create four cutlets. Pound each to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Set up three shallow bowls:
- One with flour
- One with beaten eggs and milk
- One with panko, Parmesan, garlic powder, and Italian seasoning mixed together
- Dredge each chicken cutlet first in the flour, then dip into the egg mixture, and finally coat with the Parmesan breadcrumb mixture, pressing the coating onto the chicken to adhere well.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the breaded chicken cutlets and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the cooked cutlets to a plate lined with paper towels to remove excess oil.
- Garnish with chopped parsley and serve hot with your choice of sides.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories per serving: 410 kcal
Variations
- Lemon Herb Version: Add lemon zest and finely chopped fresh herbs (like thyme or basil) to the breadcrumb mixture.
- Spicy Kick: Mix a pinch of red pepper flakes or cayenne into the breadcrumb mixture for added heat.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs in place of all-purpose flour and panko.
- Baked Version: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter alternative.
- Cheese Blend: Mix in a bit of Romano or Asiago with the Parmesan for a deeper cheese flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over low heat until warmed through. Avoid microwaving to preserve the crisp texture.
- Freezing: Freeze uncooked, breaded cutlets between parchment layers for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and offer a slightly juicier texture.
What’s the best way to ensure even cooking?
Pound the chicken to an even thickness to help it cook uniformly and prevent dry spots.
Can I use regular breadcrumbs instead of panko?
Yes, but panko provides a lighter, crunchier texture. Regular breadcrumbs will result in a softer crust.
How do I keep the coating from falling off?
Press the breadcrumb mixture firmly onto the chicken and let the breaded cutlets rest for a few minutes before frying.
What sides go well with Parmesan Crusted Chicken?
Mashed potatoes, green beans, a crisp salad, or roasted vegetables all pair wonderfully.
Can I prepare the cutlets in advance?
Yes, you can bread the cutlets up to 4 hours in advance and refrigerate until ready to cook.
How do I avoid overcooking the chicken?
Use a meat thermometer and remove the chicken from the skillet when the internal temperature reaches 165°F.
Is this dish suitable for meal prep?
Yes. It holds up well in the fridge and reheats nicely in the oven or skillet, making it ideal for lunches or dinners throughout the week.
Can I serve this with a sauce?
Absolutely. A squeeze of lemon, garlic aioli, or marinara sauce makes a great accompaniment.
Is it safe to reuse the oil and butter after frying?
It’s best to discard the oil after frying due to the crumbs and moisture released from the chicken, which can affect the oil’s quality.
Conclusion
Parmesan Crusted Chicken is a quick, flavorful dish that offers the perfect blend of crispiness and juicy tenderness. With its golden crust and herb-seasoned coating, it’s a versatile recipe that suits any occasion—from casual weeknight dinners to elegant family gatherings. Easy to prepare and endlessly customizable, this dish is sure to become a go-to favorite in your kitchen.
PrintParmesan Crusted Chicken
Crispy, golden chicken cutlets coated with a savory Parmesan breadcrumb crust. Juicy on the inside and crunchy on the outside, this classic dish is perfect for a quick and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Pound chicken cutlets to even thickness with a meat mallet. Season both sides with salt and pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko, Parmesan, garlic powder, and Italian seasoning.
- Dredge each chicken piece in flour, dip in egg mixture, then coat in Parmesan breadcrumb mixture, pressing firmly.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken cutlets 4–5 minutes per side until golden brown and fully cooked (internal temp 165°F).
- Transfer to a plate lined with paper towels to drain excess oil.
- Garnish with parsley and serve immediately with sides like mashed potatoes or green beans.
Notes
- Use freshly grated Parmesan for best flavor and crispiness.
- Ensure oil is hot before frying to avoid soggy crust.
- Serve with marinara sauce or lemon wedges for extra flavor.
- Works well with chicken tenders for smaller portions.
- Can be baked at 400°F (200°C) for 18–20 minutes as a lighter option.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 410 kcal
- Sugar: 1g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg