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Weeknight • Chicken

Crispy Parmesan Lemon Chicken

Golden, crispy chicken cutlets flavored with bright lemon and savory Parmesan cheese, baked (or pan-fried!) to perfection.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Crispy Parmesan Lemon Chicken

Forget dry, boring chicken! This Crispy Parmesan Lemon Chicken is a total game-changer. The chicken gets incredibly tender on the inside with a beautifully golden, cheesy, and crunchy crust on the outside. It's shockingly simple to make and tastes absolutely divine with a squeeze of fresh lemon.

Ingredients

Yield: 4 servings

Main

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 3-4 tbsp olive oil (for pan-frying) OR 1 tbsp olive oil + cooking spray (for baking)
  • 1 lemon, cut into wedges (for serving)
  • Fresh parsley, chopped (for garnish)

Preparation

  1. Step 1

    Set up your dredging stations: Place flour in a shallow dish. In another shallow dish, whisk eggs. In a third shallow dish, combine Panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.

  2. Step 2

    Pat chicken dry. Dredge each chicken cutlet first in flour, shaking off excess, then dip in beaten egg, letting excess drip off, and finally coat thoroughly in the Panko-Parmesan mixture, pressing gently to adhere.

  3. Step 3

    For pan-frying: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C). Cook in batches if necessary to avoid overcrowding.

  4. Step 4

    For baking: Preheat oven to 400°F (200°C). Lightly grease a baking sheet with 1 tbsp olive oil or cooking spray. Place chicken on the sheet. Bake for 15-20 minutes, flipping halfway, until golden and cooked through. For extra crispiness, broil for the last 1-2 minutes, watching carefully.

  5. Step 5

    Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley.

Tips

  • Pounding the chicken to an even thickness ensures it cooks evenly and quickly.
  • For a spicier kick, add a pinch of red pepper flakes to the Panko mixture.

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