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My crusted parmesan chicken recipe is the quick, multi-tasking, crowd-pleasing protein your weeknights have been missing. These pan-fried, golden-brown crispy parmesan chicken cutlets are perfectly juicy on the inside and cloaked in a crisp, cheesy breading the whole family will love. Better yet, it’s made with mostly pantry staples in just 35 minutes! 🎉

Table of Contents

About this crispy parmesan cutlet recipe

Friends, I’m 99% sure this parmesan crusted chicken recipe is about to become your new obsession. Wanna know why I’m obsessed? Because it’s:

  • Speedy As Heck – All you need is 20 minutes of active kitchen prep, then a quick 15-minute spell in a cast iron skillet before dinner is served.
  • Super Versatile – These chicken parm cutlets are the mealtime equivalent of a Swiss army knife. Their multifunctionality is incredible! You can add them to pastas, sandwiches, and salads with ease. They’re also delightful on their own with a heaping pile of creamy mashies and your favorite veggie side. (Read on below for tons of serving suggestions!) 
  • Made With Simple Ingredients – All you need is chicken, fresh herbs, and a handful of pantry staples to whip up the best crispy parmesan-crusted chicken you’ve ever tried. 

Ingredients for crispy parmesan chicken

You don’t need much to make this chicken parmesan cutlet recipe:

  • Boneless Skinless Chicken Breasts – Rather than spend the extra money buying pre-cut thin chicken breast cutlets, I’m going to show you how to make them at home! 
  • All Purpose Flour, Salt & Black Pepper – For the first step of standard breading, a.k.a. The Dredge. Any type of flour will work here including oat flour, bread flour, rice flour, or gluten-free AP flour.  
  • Eggs – For the second step of standard breading. Feel free to use a scant ¾ cup of liquid eggs instead.
  • Freshly Grated Parmesan Cheese – “Freshly grated” is the operative phrase here. Please don’t use the woodchips that come in a green bottle.
  • Panko Breadcrumbs – Light, flaky panko bread crumbs are essential for creating a crispy exterior, but I also like to pair them with…
  • Italian Seasoned Breadcrumbs – This conventional, small-crumbed coating adds flavor, plus helps to coat the breaded chicken more thoroughly than panko. Only have regular breadcrumbs? Mix 1 cup of them with 1 teaspoon of Italian seasoning and ½ teaspoon of fine sea salt.
  • Dried Oregano & Italian Seasoning – Italian seasoning is a magical blend of at least 5 herbs, so one bottle holds a ton of flavor. I like to add extra oregano for a bit more punch. 
  • Vegetable Oil – You can use any neutral high smoke point oil for pan-frying chicken cutlets (e.g. canola, avocado, peanut, or grapeseed). 
  • Fresh Basil & Fresh Parsley – We’ve got the dry stuff in the breading, but a flurry of fresh herbs for garnish adds both a bright color and a lovely freshness.
  • Marinara Sauce – Totally optional, but exactly what you want to make proper chicken parmigiana. 
  • Optional for Serving – Crushed red pepper flakes add heat, while fresh lemon juice brings acidity to cut through the richness.

Recipe variations and dietary adaptations

While these crispy parmesan crusted chicken cutlets are absolutely delicious as written, there are plenty of ways for you to put your own spin on it. Here are some of my favorites:

  • Gluten-Free – As I mention above, you can use pretty much any variety of flour (including lots of GF options) to make your dredge. All that’s left to do is swap out the panko and Italian breadcrumbs for your favorite GF alternatives!
  • Dairy-Free – Simply use your favorite vegan parmesan instead.
  • Egg-Free – If eggs aren’t your friend, try using egg-free mayonnaise, buttermilk, or plain yogurt instead.
  • Low-Carb – Swap out the breadcrumbs for crushed pork rinds to make these chicken parmesan cutlets keto-friendly.
  • Spicy – Add a little bit of fire to your plate with the addition of red pepper flakes in the bread crumb mixture and/or cayenne pepper in your dredge.
  • Extra Cheesy – If you’re looking for the ultimate crispy chicken parm cutlets, top your cutlets with a slices of provolone and broil just until the cheese is melted.

How to make chicken parmesan cutlets

This parmesan chicken cutlets recipe are pretty straightforward to prepare. Here’s how:

How to turn a chicken breast into a cutlet

  1. Cut Chicken into 3 Pieces: Place the chicken breasts on a clean work surface. Working with one chicken breast at a time, use a sharp knife to half the chicken crosswise to separate the tail end from the top half. Put the thin tail end aside and use the knife to cut and butterfly the thick side of the chicken breast in half, horizontally, to make 3 chicken cutlets from one chicken breast. Repeat the cutting process with the other chicken breast to make a total of 6 cutlets.
  2. Pound Chicken into Cutlet: Arrange the chicken breasts in a single, evenly spaced on your cutting board and cover the chicken with a large piece of plastic wrap. Working with one cutlet at a time, use a meat mallet or rolling pin to lightly pound out the chicken to a uniform ¼-inch thickness. Repeat the process with the remaining cutlets.

Making parmesan chicken cutlets

  1. Season Chicken Cutlets: Season both sides of the cutlets lightly with kosher salt and ground black pepper. Then, set the chicken cutlets aside.
  2. Prepare Dredging Station: Grab 3 shallow bowls or pie plates to set up your dredging station. In the first bowl, add all the flour and season with a ½ teaspoon of salt and ¼ teaspoon black pepper. Then, whisk to combine. In the second bowl, add the eggs, season with a pinch of salt and pepper, then use a whisk to beat the eggs together. In the last bowl, add ¾ cup of the grated parmesan, both breadcrumbs, oregano, and Italian seasoning. Use a fork or whisk to thoroughly combine the ingredients. Set a piece of parchment paper or wire rack on a rimmed baking sheet and set aside.
  3. Bread and Crust Chicken Cutlets: Working with one cutlet at a time, use your right hand to pick up the chicken cutlet and add it to the bowl of flour. Switch to your left hand and add it to dredge the chicken in the flour to evenly coat the chicken. Switch hands again and use your right hand to pick up the chicken cutlet and shake off any excess flour. Then, add the cutlet to the bowl with the eggs. Using your left hand, turn the chicken over in the eggs until evenly coated in the eggs. Still using your left hand, add the cutlet to the bowl with the seasoned breadcrumbs. Using your right hand, grab a handful of breadcrumbs and scatter them on top of the cutlet. Then, using your right hand still, press the breadcrumbs into the chicken before turning the chicken over several times and pressing the chicken into the breadcrumbs to evenly coat. Transfer the breaded chicken cutlet to the wire rack before repeating the process with the remaining 3 cutlets. Before proceeding, set a wire rack onto a tray or separate baking sheet and cover half the sheet with a layer of paper towels.

How to pan fry chicken cutlets

  1. Cook Parmesan Chicken Cutlets: Heat 1/3 cup of oil in a 12-inch cast-iron or non-stick skillet over medium to medium-high heat. Once the oil is hot (350 degrees F on an instant read thermometer if you have one), give the pan a swirl to evenly coat the bottom of the skillet in the oil. Then, working with 2 parmesan chicken cutlets at a time, carefully add them to the hot oil in the skillet. Cook the cutlets for 2 to 3 minutes, until the bottom side is golden brown. Using tongs, carefully flip the chicken and cook for 2-3 minutes longer, or until the chicken is golden brown all over and cooked throughout.  Using tongs, carefully transfer the crispy parmesan chicken to the paper-towel-lined tray and blot excess oil from the crispy cutlet before transferring it to the wire rack, make sure you arrange the cutlets in a single layer. Lightly season with salt and pepper. Repeat pan frying the remaining parmesan crusted chicken cutlets, adding more oil as needed.
  2. Garnish and Serve: Sprinkle the fresh herbs, remaining parmesan cheese, and crushed red pepper flakes, if using, all over the pan-fried chicken cutlets. Serve with marinara and lemon wedges on the side, if using. Enjoy immediately, while still warm and perfectly crispy.

Expert tips for the best chicken parm cutlets

  • Bang It Out: Pounding each chicken breast out to an even ¼-inch (or thinner!) thickness is imperative to the success of this recipe. If you don’t, the parmesan crust will cook and brown well before the chicken is done cooking. To save time you can purchase chicken cutlets at the store, but you’ll generally pay a convenience fee for the added processing. 
  • Dry It Off: Patting the chicken breasts dry with a paper towel before dredging helps ensure the breading sticks.
  • Cooking for a Crowd? I love making this parmesan chicken cutlets recipe when entertaining. To keep the pan-fried chicken cutlets warm, arrange an oven rack to the middle position and preheat the oven to 250 degrees Fahrenheit. Line a large baking sheet with parchment or aluminum for easy clean up and place the cooked crispy parmesan chicken on the baking sheet after cooking. Keep warm in the oven until ready to serve — they should be fine for 30 minutes. Please note while you can keep the food warm in the oven for about an hour, the taste and texture of your crispy chicken will start to degrade after about 45 minutes.
  • Keep Your Hands Separate: The secret to breading your chicken instead of your fingers is to use a wet hand and a dry hand. Use your dominant hand to dip the chicken in the flour mixture, then carefully move it to the egg mixture without getting your hand wet. Use your non-dominant hand to flip the chicken breast in the egg to ensure it’s well coated. Use the non-dominant hand to let the excess egg drip off, then move it over to the breadcrumb mixture. Switch back to your dominant, dry hand to scoop and press the breadcrumbs on. Repeat until all the chicken is coated, then wash your hands!

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making chicken cutlets crusted with parmesan cheese. If you have a question you’d like answered, please drop it in the comments section below!

What is parmesan-crusted chicken made of?

I can’t speak for all recipes, but my stove top parmesan chicken cutlets recipe is made with boneless, skinless chicken breasts and a standard breading seasoned with Italian herbs and parmesan cheese. 

How do you keep breading on chicken parmesan?

If you pat the chicken dry, then use the 3-step standard breading process (i.e. dredge in flour, dip in egg, then dip in breadcrumbs), the breading should stick with zero issues.

Do you cover parmesan-crusted chicken?

When it’s cooking? No. But do I cover it in more cheese and marinara sauce to serve? Absolutely.

Can you fry parmesan-crusted chicken?

You could certainly deep fry the chicken if you prefer. I just don’t like dealing with all the oil and fuss!

Is parmesan-crusted chicken healthy? 

I’m not a nutritionist or dietician, so don’t take your dieting advice from me. That said, I’d call this crispy pan fried chicken breast healthy-ish. It’s made with lean chicken breast (high protein, low fat), flour and bread crumbs (high carb, low fiber), and herbs and spices. It’s then shallow-fried in oil (high-ish fat, may or may not be heart-healthy depending on the oil). To make it healthier use a heart-healthy neutral oil (e.g. avocado).

Is it gluten-free and keto?

While this parmesan chicken cutlets recipe not gluten-free or keto as written, I’ve added instructions for making it gluten-free and keto under the “Optional Variations” section!

Can I use olive oil instead of vegetable oil?

I don’t recommend using olive oil for frying, as it has a much lower smoke point than neutral oils. If you want to make a heart-healthy swap, use avocado oil, grapeseed oil, or canola oil in place of vegetable oil.

Serving suggestions 

Wondering what goes with this parmesan-crusted chicken recipe? The answer is nearly everything! Here are a few ideas:

  • Italian Night, Anyone? Imagine twirling your fork in some al dente spaghetti, covered in a rich, tomatoey vodka sauce, right next to your crispy chicken cutlet. Top with a little fresh basil, serve with a side of roasted garlic bread, and, voilà, you’ve got yourself a little Italian vacation on a plate!
  • Salad Lovers’ Delight: How about something light and zesty? Toss up a beautiful arugula and marinated cherry tomato salad with a drizzle of sweet balsamic vinaigrette. Or simply whip up a chopped Italian salad. And if you prefer zesty flavors, serve your cutlets over cabbage jalapeno slaw.
  • Cozy Comfort Food: A fluffy pile of creamy sweet mashed potatoes, some roasted prosciutto asparagus, and a parmesan crusted chicken cutlet is the best way to ward of a no-good, very bad day. Sprinkle a little extra Parmesan on top, and you’ve got the ultimate comfort meal. Yum!
  • Pub-Style Perfection: Feeling casual? Slice open a French bread roll, stuff it with your crispy breaded chicken, top it with roasted red bell pepper sauce and plenty of melty mozzarella for a sensational sandwich. Pair it with some hearty, thick-cut fries and a side of spicy sweet coleslaw. Grab a cold beer and enjoy!
  • Mediterranean Magic: Fancy a lighter touch? Spoon some tomato bruschetta topping on your parmesan breaded cutlet. Serve with a zesty pearl couscous salad and toss in some pickled red onion. 

Storing pan fried chicken cutlets

Fridge storage

This parmesan chicken cutlets recipe is best when served warm and fresh. However, leftovers will keep in an airtight container in the fridge for up to 3 days.

To reheat: Arrange oven rack to middle position and preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or aluminum foil for easy cleanup. Arrange the parmesan chicken on the baking sheet in a single layer and bake for 3-5 minutes per side, or until the cutlets are crisp and warmed throughout.

Freezer storage

If you’re wanting to stock your freezer with these crispy cutlets, I recommend freezing them on the same day you make them for the best results.

To freeze: Allow crispy chicken cutlets to cool completely to room temperature before arranging them in a single layer on a large rimmed baking sheet (or two depending upon the number of cutlets). Transfer to the freezer and flash freeze for about 1 hour, or until the breaded parm chicken is frozen solid. Remove the chicken from the freezer and wrap each cutlet individually in plastic wrap before storing in a large freezer bag for up to 3 months.

To reheat: Thaw crispy parmesan crusted chicken overnight in the refrigerator. Then preheat your oven to 400-degrees Fahrenheit. Arrange parmesan crusted chicken cutlets in a single layer on a cookie sheet and then bake in the oven for 3-5 minutes per side, or until the chicken is warm through.

And there you have it, folks — a cluckin’ fantastic journey through the crispy, cheesy wonderland of pan fried parmesan crusted chicken cutlets. Whether you’re winging it on a weeknight or planning a feast, these cutlets are your ticket to an amazing meal. Don’t be chicken; give this recipe a try and watch your guests flock to the table! 

Cheyanne

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More chicken breast recipes!

Overhead photo of six parmesan crusted chicken cutlets garnished with fresh basil on a serving board.

Crusted Parmesan Chicken: Crispy Chicken Cutlets

Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 chicken cutlets
Print Recipe Pin Recipe
My crusted parmesan chicken recipe is the quick, multi-tasking, crowd-pleasing protein your weeknights have been missing. These pan-fried, golden-brown crispy parmesan chicken cutlets are perfectly juicy on the inside and cloaked in a crisp, cheesy breading the whole family will love. Better yet, it’s made with mostly pantry staples in just 30 minutes!

Equipment

  • 1 Clean Cutting Board – with Chef Knife (for making chicken cutlets)
  • 3 Shallow Bowls (for breading stations)
  • 1 Large Rimmed Baking Sheet – with wire rack (for holding chicken)
  • 1 12-inch Cast Iron Skillet or Non-Stick Frying Pan (for pan frying parmesan chicken)

Ingredients 

Instructions

  • Cut Chicken into Cutlets: Place the chicken breasts on a clean work surface. Working with one chicken breast at a time, use a sharp knife to half the chicken crosswise to separate the tail end from the top half. Put the thin tail end aside and use the knife to cut and butterfly the thick side of the chicken breast in half, horizontally, to make 3 chicken cutlets from one chicken breast.
    Repeat the cutting process with the other chicken breast to make a total of 6 cutlets.
  • Pound and Season Chicken Cutlets: Arrange the chicken breasts in a single, evenly spaced on your cutting board and cover the chicken with a large piece of plastic wrap. Working with one cutlet at a time, use a meat mallet or rolling pin to lightly pound out all the chicken cutlets to a uniform ¼-inch thickness.
    Season both sides of the cutlets lightly with kosher salt and ground black pepper. Then, set the chicken cutlets aside.
  • Prepare Dredging Station: Grab 3 shallow bowls or pie plates to set up your dredging station.
    a. In the first bowl, add all the flour and season with a ½ teaspoon of salt and ¼ teaspoon black pepper. Then, whisk to combine.
    b. In the second bowl, add the eggs, season with a pinch of salt and pepper, then use a whisk to beat the eggs together.
    c. In the last bowl, add ¾ cup of the grated parmesan, both breadcrumbs, oregano, and Italian seasoning. Use a fork or whisk to thoroughly combine the ingredients.
    d. Set a piece of parchment paper on a rimmed baking sheet and set aside.
  • Bread and Crust Chicken Cutlets: Working with one cutlet at a time, use your right hand to pick up the chicken cutlet and add it to the bowl of flour. Switch to your left hand and add it to dredge the chicken in the flour to evenly coat the chicken. Switch hands again and use your right hand to pick up the chicken cutlet and shake off any excess flour. Then, add the cutlet to the bowl with the eggs. Using your left hand, turn the chicken over in the eggs until evenly coated in the eggs. Still using your left hand, add the cutlet to the bowl with the seasoned breadcrumbs. Using your right hand, grab a handful of breadcrumbs and scatter them on top of the cutlet. Then, using your right hand still, press the breadcrumbs into the chicken before turning the chicken over several times and pressing the chicken into the breadcrumbs to evenly coat.
    Transfer the breaded chicken cutlet to the parchment lined baking sheet before repeating the process with the remaining 3 cutlets.
    Before proceeding to cooking the parmesan cutlets, set a wire rack onto a baking sheet and cover half the rack with a layer of paper towels. (Why? After pan frying the cutlets, you'll blot excess grease with the paper towel and then place the chicken onto the wire rack.)
  • Cook Parmesan Chicken Cutlets: Heat 1/3 cup of oil in a 12-inch cast-iron or non-stick skillet over medium to medium-high heat. Once the oil is hot (350 degrees F on an instant read thermometer if you have one), give the pan a swirl to evenly coat the bottom of the skillet in the oil.
    Then, working with 2 parmesan chicken cutlets at a time, carefully add them to the hot oil in the skillet. Cook the cutlets for 2 to 3 minutes, until the bottom side is golden brown. Using tongs, carefully flip the chicken and cook for 2-3 minutes longer, or until the chicken is golden brown all over and cooked throughout.
    Using tongs, carefully transfer the crispy parmesan chicken to the paper-towel-lined baking sheet and blot excess oil from the crispy cutlet before transferring it to the wire rack, make sure you arrange the cutlets in a single layer.
    Lightly season with salt and pepper.
    REPEAT the pan frying process: Add 2-3 tablespoons of oil to the same pan and repeat the cooking process two more times with the remaining four cutlets.
  • Garnish and Serve: Sprinkle the fresh herbs, remaining parmesan cheese, and crushed red pepper flakes, if using, all over the pan-fried chicken cutlets. Serve with marinara and lemon wedges on the side, if using. Enjoy immediately, while still warm and perfectly crispy.
    Overhead photo of six parmesan crusted chicken cutlets garnished with fresh basil on a serving board.

Notes

  • Chicken: Pounding the chicken out to an even ¼-inch (or thinner!) thickness is imperative to the success of this recipe. If you don’t pound the chicken out, the parmesan crust will cook and brown well before the chicken is done cooking through. To save time you can purchase chicken cutlets at the store.
  • Cooking for a Crowd? I love making these perfectly crispy chicken cutlets when entertaining. They’re perfect on a salad and over cooked pastas and risottos. To keep pan fried chicken cutlets warm, arrange oven rack to the middle position and preheat the oven to 250-degrees Fahrenheit. Line a large baking sheet with parchment or aluminum for easy clean up and place the cooked crispy parmesan chicken on the baking sheet after cooking. Keep warm in the oven until ready to serve.
  • Storing Leftovers: Crispy parmesan crusted chicken is best when served warm and fresh. However, leftovers will keep in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Arrange oven rack to middle position and preheat the oven to 400-degrees Fahrenheit. Line a baking sheet with parchment or aluminum foil for easy clean up. Arrange the parmesan chicken on the baking sheet in a single layer and bake for 3-5 minutes per side, or until the cutlets are crisp and warmed throughout.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 415kcal    Carbohydrates: 26g    Protein: 11g    Fat: 30g    Saturated Fat: 7g    Polyunsaturated Fat: 14g    Monounsaturated Fat: 7g    Trans Fat: 0.2g    Cholesterol: 108mg    Sodium: 498mg    Potassium: 116mg    Fiber: 1g    Sugar: 1g    Vitamin A: 255IU    Vitamin C: 0.3mg    Calcium: 238mg    Iron: 2mg
Course: dinner, entree
Cuisine: American, Italian

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