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!
OptionalGarnishes:Fresh Basil and/or Fresh Italian Parsley – minced
Optionalfor Serving:Marinara SauceCrushed Red Pepper Flakes, Lemon Wedges, Cooked Pasta or Risotto
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.
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.