Crispy Parmesan Chicken Cutlets (Printable)

Tender chicken cutlets baked crisp with a golden Parmesan crust for a flavorful, juicy finish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ To Finish

11 - Olive oil spray or 2 tablespoons olive oil
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly oil or spray it.
02 - Butterfly each chicken breast by slicing horizontally, then pound to 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip in egg mixture, then press into the panko-Parmesan mixture, coating thoroughly on both sides.
05 - Place breaded cutlets on the prepared baking sheet. Drizzle or spray with olive oil to enhance crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until golden brown and cooked through with an internal temperature of 165°F.
07 - Serve immediately, garnished with chopped fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It delivers that deep golden crunch you crave without standing over a skillet of hot oil.
  • The Parmesan melts into the panko, creating a crust that tastes like you spent twice the effort.
  • You can prep everything ahead and slide the pan in the oven when you're ready to eat.
02 -
  • If you skip pounding the chicken thin, the breading will burn before the meat cooks through.
  • Pressing the panko mixture firmly onto the cutlets is what keeps the crust from falling off in patches.
  • Flipping halfway through is essential, the bottoms won't crisp properly otherwise.
03 -
  • Let the breaded cutlets sit on the pan for five minutes before baking so the coating sets and adheres better.
  • Use a meat thermometer to check doneness, guessing by color alone can lead to overcooked, dry chicken.
  • Double the breading ingredients and freeze extra breaded cutlets on a tray, then transfer to a bag for quick weeknight meals.
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