Crispy Parmesan Chicken Cutlets (Print Version)

Tender chicken breasts coated with Parmesan and panko, baked until golden and crisp.

# What You'll Need:

→ Chicken

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

→ Breading

02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
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, for garnish)
13 - Lemon wedges (optional, for serving)

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly coat with olive oil spray or brush with olive oil.
02 - Butterfly each chicken breast by slicing horizontally, then pound with a meat mallet to 1/2-inch thickness. Pat dry with paper towels.
03 - Arrange three shallow bowls: first with flour; second with beaten eggs mixed with milk; third with panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each cutlet in flour, shaking off the excess. Dip into the egg mixture, then press thoroughly into the panko-Parmesan mixture to coat evenly on both sides.
05 - Place breaded cutlets on prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced crispiness.
06 - Bake for 22 to 25 minutes, turning once halfway through, until crust is golden brown and the internal temperature reaches 165°F.
07 - Serve warm, garnished with fresh parsley and lemon wedges as desired.

# Expert Tips:

01 -
  • Golden, crunchy Parmesan crust that stays crispy without deep frying, so you feel less guilty about eating something this good.
  • Ready in 40 minutes start to finish, which means you can actually make this on a Tuesday and still have time to breathe.
  • The chicken stays juicy inside while the outside shatters between your teeth, like you've cracked some delicious secret.
  • One pan, three bowls, zero burnt oil splatters on your stove or clothes.
02 -
  • Pounding the chicken evenly is non-negotiable because thick spots will still be rubbery while thin edges crisp up to perfection, and you want consistency.
  • Flipping halfway through ensures both sides get equal heat and that golden color you're after, not just the bottom.
  • The internal temperature check at 165°F is your safety net, but honestly, by the time the outside is deeply golden, you're almost always there.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff; it actually melts into the coating and browns beautifully instead of staying pale and powdery.
  • If your breaded cutlets start slipping around on the baking sheet, they haven't adhered to the oil yet, so give them ten minutes before flipping to set the crust.
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