Description
These Crispy Parmesan Crusted Chicken Cutlets are a weeknight winner! Thinly sliced chicken breasts are coated in a flavorful Parmesan breading and pan-fried to golden perfection in a skillet.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded thin to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 4 tablespoons olive oil (or other high-heat oil like avocado or canola)
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the dredging stations: Set up three shallow dishes. In the first dish, add the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, black pepper, and salt. Mix well.
- Dredge the chicken: Take one pounded chicken cutlet and dredge it first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the Panko-Parmesan mixture, making sure both sides are thoroughly coated. Gently press the breading onto the chicken to help it adhere. Repeat with the remaining chicken cutlets.
- Heat the skillet: Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron or non-stick) over medium-high heat until shimmering.
- Cook the chicken: Carefully place 2-3 chicken cutlets in the hot skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). The exact cooking time will depend on the thickness of your cutlets.
- Rest and repeat: Transfer the cooked chicken cutlets to a wire rack set over a baking sheet to keep them crispy while you cook the remaining cutlets. Add the remaining 2 tablespoons of olive oil to the skillet if needed and repeat the cooking process with the rest of the chicken.
- Serve: Serve the crispy Parmesan crusted chicken cutlets immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Notes
- Pounding the chicken: Pounding the chicken to an even thickness ensures even cooking and helps tenderize the meat. Place chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin.
- Don’t overcrowd the pan: Cooking in batches allows the chicken to brown properly and get crispy. Overcrowding can steam the chicken instead of frying it.
- Make it a meal: These cutlets pair wonderfully with a simple green salad, mashed potatoes, pasta with marinara, or roasted vegetables.
- Leftovers: Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
