Crispy Parmesan Chicken
This Crispy Parmesan Chicken is golden on the outside, juicy on the inside, and packed with cheesy flavor. With a combination of panko breadcrumbs and finely grated Parmesan, each bite has a satisfying crunch that rivals restaurant versions. Perfect for weeknight dinners, entertaining, or meal prep—this recipe is easy, adaptable, and always a crowd-pleaser.
Equipment
- Meat mallet or rolling pin
- 3 shallow bowls (for dredging)
- Large skillet or cast-iron pan
- Tongs or spatula
- Sheet pan or plate (for resting chicken)
- Oven (optional, for melting cheese or finishing)
- Instant-read thermometer (optional)
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half horizontally into 4 cutlets)
- ½ cup all-purpose flour½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 3 tablespoons neutral oil (vegetable, avocado, or canola)
- 1 tablespoon butter (optional, for added browning)
- Optional: lemon wedges, fresh parsley, shredded mozzarella (for melting)
Instructions
- Pound the ChickenPlace cutlets between plastic wrap or parchment. Pound to ¼-inch thickness for even cooking and crispness.
- Season & Set Up Dredging Station Season the chicken with salt and pepper.Bowl 1: FlourBowl 2: Beaten eggsBowl 3: Panko + Parmesan + garlic powder + oregano
- Dredge CutletsDredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko-Parmesan mixture to coat fully.
- Pan-Fry to Crispy PerfectionHeat oil and optional butter in a large skillet over medium-high heat. Once hot, add chicken and cook for 3–4 minutes per side or until golden brown and cooked through (internal temp: 165°F).
- Optional FinishFor melted cheese: place chicken on a baking sheet, top with mozzarella, and broil for 1–2 minutes until bubbly.For classic flair: spoon warm marinara sauce over and serve as Chicken Parm.
- Rest & ServeLet cutlets rest 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
Notes
- Gluten-free option: Use GF flour and GF breadcrumbs, or press on a Parmesan-only crust.
- Keto option: Skip flour and breadcrumbs; use just Parmesan and egg.
- Make-ahead tip: Bread cutlets up to 8 hours ahead and refrigerate until ready to fry.
- Freezer tip: Freeze uncooked, breaded cutlets in a single layer before sealing in a bag. Cook from frozen, adding a few minutes to the cook time.
- Leftovers? Reheat in a toaster oven or oven at 375°F for 10–12 minutes for best crispness.