Crispy Parmesan Chicken Cutlet (Printable)

Tender pounded chicken breasts with crispy Parmesan-breadcrumb crust, pan-fried to golden perfection in just 30 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese
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)

→ To Serve

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

# How-To:

01 - Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch thickness. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.
03 - Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.
04 - Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
05 - Transfer to a paper towel–lined plate to drain. Serve hot, garnished with fresh parsley and lemon wedges.

# Insider Tips:

01 -
  • The Parmesan crust gets shatteringly crisp on the outside while the chicken stays juicy inside, no dry meat here.
  • It comes together in thirty minutes flat, which means you can have something impressive on the table faster than most delivery options.
  • Leftovers actually reheat well in the oven, so you can meal prep without sacrificing that crunch.
  • It feels fancy enough for guests but forgiving enough that even beginners get great results.
02 -
  • If your oil isn't hot enough, the breading will absorb it and turn greasy instead of crispy, so wait for that shimmer.
  • Pressing the breadcrumb mixture firmly onto the chicken makes all the difference, a light dusting won't give you that satisfying crunch.
  • Don't overcrowd the pan or the temperature will drop and your cutlets will steam instead of fry.
  • Let the chicken rest after cooking, cutting into it too soon releases all the juices and dries it out.
03 -
  • Use a thermometer to check the oil temperature, around 175°C (350°F) is ideal for frying without burning.
  • If the breading is falling off, let the coated chicken rest on a wire rack for 5 minutes before frying so it sets properly.
  • Save any leftover breadcrumb mixture in the freezer, it's perfect for topping casseroles or coating fish another night.
  • Always pat the chicken dry with paper towels before breading, moisture is the enemy of a crispy crust.
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