Crispy Parmesan Chicken Cutlets (Printable Version)

Tender chicken coated in a golden Parmesan crust, baked crisp and juicy for a delicious meal.

# What You’ll Need:

→ Chicken

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

→ Breading

02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tbsp milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 tsp garlic powder
08 - 1 tsp dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ To Finish

11 - Olive oil spray or 2 tbsp olive oil
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • It bakes in the oven so you skip the oil splatter and lingering fry smell that clings to your kitchen for days.
  • The Parmesan crust gets shatteringly crisp without a single flip in hot oil, and it stays crunchy even after sitting for a few minutes.
  • You can prep the breading station while the oven heats, making this faster than waiting for takeout on a busy Tuesday.
02 -
  • Pat the chicken completely dry before breading or the flour will turn into a gummy paste that slides off in the oven.
  • Press the panko firmly onto each cutlet with your hands, otherwise chunks will fall off during baking and leave bald spots.
  • Flip them at the halfway mark or the bottom will steam and stay soft instead of crisping up like the top.
03 -
  • Use a wire rack set inside the baking sheet so hot air circulates underneath and both sides crisp without flipping.
  • Grate your own Parmesan from a block instead of using the pre shredded kind, which often contains anti caking agents that prevent proper browning.
  • Let the breaded cutlets rest on the pan for five minutes before baking so the coating sets and sticks better during cooking.
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