Go Back
Golden brown Crispy Parmesan Chicken cutlets on a wire rack with lemon slices

Crispy Parmesan Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved lengthwise and pounded to 1/2-inch thickness
  • 0.5 cup all -purpose flour
  • 2 large eggs , thoroughly beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup extra virgin olive oil

Instructions
 

  • Place chicken cutlets between two sheets of plastic wrap and pound with a meat mallet to a uniform thickness of 0.5 inches.
  • Establish a breading station with three shallow containers: flour mixed with salt and pepper in the first; beaten eggs in the second; and a combination of Panko, Parmesan, Italian seasoning, garlic powder, and onion powder in the third.
  • Dredge each piece of chicken in the flour, shaking off all excess particles.
  • Submerge the floured chicken into the egg wash until completely coated, allowing excess to drip off.
  • Press the chicken firmly into the Parmesan-Panko mixture, ensuring a dense, even coating on all surfaces.
  • Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers (approximately 350°F / 175°C).
  • Carefully place chicken cutlets in the skillet, frying for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer the chicken to a wire cooling rack for 3 minutes to prevent the bottom from steaming and losing its crispness before serving.