Ingredients You Will Need
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and black pepper to taste
Breading Station
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
Parmesan Crust
- 1 cup breadcrumbs (panko or fine)
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or Italian seasoning
- ½ teaspoon paprika (optional)
For Cooking
- ⅓ cup olive oil or vegetable oil
Optional Garnish
- Fresh parsley
- Extra grated Parmesan
- Lemon wedges
Choosing the Right Chicken
For best results:
- Use fresh chicken breasts
- Slice them horizontally to make thin cutlets
- Or pound gently to even thickness
Why Thin Cutlets Matter
- Faster cooking
- Juicier meat
- Crispier coating
- No raw centers
Preparing the Chicken Cutlets
- Place chicken between two sheets of plastic wrap
- Pound gently to about ½ inch thickness
- Season both sides with salt and pepper
Let rest for 10 minutes at room temperature.
Setting Up the Breading Station
Prepare three shallow bowls:
Bowl 1: Flour
- Plain flour
- Light seasoning of salt and pepper
Bowl 2: Egg Wash
- Eggs beaten with milk or water
Bowl 3: Parmesan Coating
- Breadcrumbs
- Grated Parmesan
- Garlic powder
- Parsley
- Paprika
Mix thoroughly.
Breading the Chicken Properly
For each cutlet:
- Dredge lightly in flour
- Dip fully into egg wash
- Press firmly into Parmesan breadcrumb mixture
Important Tip
Press the coating gently so it sticks well and doesn’t fall off during cooking.
Letting the Coated Chicken Rest
Place breaded cutlets on a tray and let them rest for 10–15 minutes.
Why This Helps
- Coating adheres better
- Crispier crust
- Less oil splatter
This small step makes a big difference.
Frying the Chicken Cutlets
Heat oil in a wide skillet over medium heat.
Frying Instructions
- Add chicken carefully to hot oil
- Cook 3–4 minutes per side
- Turn only once
- Cook until golden brown
Internal temperature should reach 75°C (165°F).
Achieving Perfect Golden Color
The ideal cutlet should be:
- Deep golden brown
- Crispy on the outside
- Juicy inside
- No burnt spots
Adjust heat if browning too fast.
Draining and Resting
Remove chicken and place on a wire rack or paper towels.
Why Resting Is Important
- Keeps crust crispy
- Prevents sogginess
- Allows juices to redistribute
Rest for 5 minutes before serving.
Baking Option (Healthier Method)
If you prefer baking:
Baking Instructions
- Preheat oven to 200°C (400°F)
- Place cutlets on a greased rack
- Spray lightly with oil
- Bake 20–25 minutes
- Flip halfway
Finish under broiler for extra crispness.
Texture and Flavor Expectations
Perfect Parmesan-crusted chicken should be:
- Crunchy outside
- Tender inside
- Savory and cheesy
- Light, not greasy
The Parmesan adds umami depth that makes the dish addictive.
Common Mistakes to Avoid
Oil Too Hot
Burns crust before chicken cooks.
Skipping Flour Step
Coating won’t stick properly.
Overcrowding Pan
Lowers oil temperature.
Thick Chicken
Leads to raw centers.
Delicious Variations You Can Try
Lemon Parmesan Chicken
- Add lemon zest to coating
- Serve with lemon butter sauce
Garlic Parmesan Chicken
- Add minced garlic to egg wash
Spicy Parmesan Chicken
- Add chili flakes or cayenne
Mozzarella-Topped Version
- Add mozzarella and broil briefly
Serving Suggestions
Serve with:
- Mashed potatoes
- Pasta with marinara
- Green salad
- Steamed vegetables
- Roasted potatoes
Also great in:
- Sandwiches
- Wraps
- Chicken Parmesan dishes
Storage and Reheating
Storage
- Refrigerate up to 3 days
- Store in airtight container
Reheating
- Oven at 180°C (350°F)
- Air fryer for best crispiness
- Avoid microwave if possible
Why This Dish Is Always a Favorite
- Crispy texture
- Familiar flavors
- Kid-friendly
- Quick to prepare
- Restaurant-quality at home
It’s one of those recipes that never disappoints.
Final Thoughts
These crispy Parmesan-crusted chicken cutlets are exactly what you see in the image:
- Golden
- Crunchy
- Cheesy
- Perfectly cooked