Crispy Parmesan Chicken Cutlet (Printable)

Golden chicken breasts with crispy Parmesan crust, pan-fried to perfection. An easy Italian-American classic ready in just 30 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (3.5 oz)
05 - 1 cup panko breadcrumbs (3.5 oz)
06 - 1/2 cup all-purpose flour (2.1 oz)
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 Make It:

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.

# Expert Advice:

01 -
  • It's done in 30 minutes flat, which means weeknight dinner without the takeout guilt.
  • The crispy Parmesan crust stays crunchy even after it cools, making it perfect for leftovers or lunch boxes.
  • You only need one skillet and three bowls, so cleanup feels almost reasonable.
02 -
  • The chicken continues to cook slightly after it leaves the pan, so if it reaches 165°F exactly, it's perfect—any longer and it starts to dry out.
  • Crowding the skillet drops the oil temperature and creates steam instead of crisp; cooking in batches feels like it takes longer, but it actually gives you better results faster.
03 -
  • Reheating leftovers in a 375°F oven for 8 to 10 minutes restores the crispiness better than any microwave ever could—the dry heat rewakes the crust.
  • If you make extra cutlets, let them cool completely before storing them in an airtight container; they'll keep for up to 3 days and work cold in salads or sandwiches.
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