Description
These crispy parmesan crusted chicken cutlets are a lightning-fast, foolproof weeknight dinner that delivers restaurant-quality crunch without the mess. Thinly pounded chicken breasts are dredged in a seasoned parmesan and panko mixture and pan-seared to golden perfection in under 10 minutes.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water or milk
- 1 cup Panko breadcrumbs (or regular fine breadcrumbs)
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 3 tablespoons neutral oil (avocado or canola)
- 1 tablespoon butter (optional)
Instructions
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even 1/2-inch thickness. Pat completely dry with paper towels and season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with whisked eggs mixed with water/milk, and one with breadcrumbs, parmesan, garlic powder, and Italian seasoning combined.
- Dredge each chicken piece in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to ensure the crust adheres. Place on a clean plate.
- Heat neutral oil in a large skillet over medium-high heat until shimmering but not smoking.
- Carefully lay cutlets in the pan, ensuring they are not crowded. Cook for 3-4 minutes on the first side until golden brown and crispy.
- Flip cutlets and cook for another 3-4 minutes on the second side until internal temperature reaches 165°F. Add butter in the last minute if desired.
- Transfer cooked cutlets to a wire rack to rest for 2-3 minutes before serving immediately.
Notes
Patting the chicken dry is crucial for crispiness. Press the breadcrumbs firmly onto the chicken rather than just rolling it. Do not crowd the pan, as this causes steaming instead of frying. For a lighter version, bake at 400°F for 15-18 minutes. Leftovers can be reheated in an air fryer to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet per serving
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
Keywords: crispy chicken, parmesan chicken, chicken cutlets, weeknight dinner, easy chicken recipe, panko chicken, quick dinner, healthy-ish comfort food