Crispy Parmesan Chicken Cutlet (Printable Version)

Tender chicken breasts coated with Parmesan and breadcrumbs, pan-fried until golden. Perfect for weeknight dinners.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 5.3 oz each

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1/2 cup all-purpose flour
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Frying

11 - 1/3 cup olive oil or vegetable oil

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (optional)

# Step-by-Step:

01 - Place chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to approximately 1/2 inch thickness.
02 - Season both sides of the pounded chicken breasts with salt and black pepper.
03 - Prepare three shallow bowls. Place flour in the first bowl. Whisk eggs with milk in the second bowl. Combine panko breadcrumbs, Parmesan cheese, garlic powder, and oregano in the third bowl.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing firmly to ensure adherence.
05 - Heat the olive oil in a large skillet over medium-high heat until shimmering.
06 - Cook the chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
08 - Serve hot, garnished with fresh chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even as it cools, which means leftovers are still worth fighting over.
  • Its faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • You can prep the breading station while the chicken pounds out, so nothing feels rushed.
  • The Parmesan bakes into the crust and creates these little caramelized edges that taste like a secret.
02 -
  • If the oil isn't hot enough, the breading absorbs it and turns soggy instead of crisp, wait for the shimmer.
  • Pounding the chicken evenly matters more than you think, thick spots stay raw while thin spots overcook.
  • Press the breadcrumbs on like you mean it, a light dusting will fall off the second it hits the pan.
  • Don't flip the cutlets more than once, let them cook undisturbed so the crust can set and turn golden.
03 -
  • Use a thermometer to check doneness instead of guessing, overcooked chicken is the fastest way to ruin a good crust.
  • Let the breaded cutlets rest on a wire rack for 5 minutes before frying, it helps the coating stick and crisp up even better.
  • If you're cooking for a crowd, keep finished cutlets warm in a low oven while you fry the rest so everyone eats at the same time.
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