Easy • Chicken
Parmesan-Crusted Chicken Cutlets
Crispy, golden chicken cutlets coated in a savory Parmesan breading, pan-fried to juicy perfection.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
- Level
- Easy
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Say hello to your new favorite chicken dinner! These Parmesan-Crusted Chicken Cutlets are incredibly satisfying, boasting a perfectly crisp exterior and tender, juicy meat inside. They're quick, easy, and endlessly versatile, making them a fantastic weeknight meal you’ll want to make again and again.
Ingredients
Yield: 4 servings
Main
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 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
- 4 tbsp olive oil or vegetable oil, divided
- Lemon wedges, for serving
Preparation
Step 1
Pound chicken breasts to 1/2-inch thickness using a meat mallet or rolling pin. If breasts are large, you can slice them horizontally to make thinner cutlets.
Step 2
Set up a breading station: In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, combine Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Step 3
Dredge each chicken cutlet first in flour (shaking off excess), then dip in beaten egg (allowing excess to drip off), and finally press into the breadcrumb mixture until fully coated on both sides.
Step 4
Heat 2 tablespoons of oil in a large skillet over medium heat. Add 2 chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove and set aside on a wire rack or paper towels.
Step 5
Add remaining 2 tablespoons of oil to the skillet and repeat with the remaining 2 chicken cutlets.
Step 6
Serve hot with lemon wedges.
Tips
- Use chicken tenderloins for an even faster cooking time.
- For extra crispy chicken, ensure the oil is hot enough before adding the cutlets, but not smoking.
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