Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 boneless, skinless chicken breasts, cut in half horizontally ((to make 4 thin cut chicken breasts)); salt and pepper, to taste; 1/3 cup flour; 2 large eggs; 1 cup finely shredded parmesan cheese ((can use grated)); 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 4 Tablespoons vegetable oil

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Parmesan Crusted Chicken is made with tender chicken breasts coated in a seasoned panko crusted breading and fried to a perfect golden brown!

Easy Chicken Dinner In Under 30 Minutes

Parmesan Crusted Chicken is a super simple, must have dinner recipe. I am always in need of chicken recipes. We make it a lot around here and sometimes you just get tired of the same ole, same ole, right? Some parts of the country just call these chicken cutlets. It’s all basically the same thing whatever you call it. it’s versatile, goes with just about any side dish and it’s a recipe the whole family loves!

A Parmesan Crusted Chicken piece on a cutting board.

This recipe is great. Highly recommend this. To me, it is as good as what Olive Garden makes. It is also so easy.
– Judy

Frequently Asked Questions

What to serve with Parmesan Crusted Chicken?

This chicken dish goes great with your favorite side of potatoes. Diced potatoes, home fries, Southern Fried Potatoes, Creamy Mashed Potatoes, Scalloped Potatoes, Twice Baked Potatoes, regular Grilled Baked Potatoes, whatever you enjoy would be great with this crispy chicken. It would also be great with your favorite veggies and a side salad. Maybe a side of Mac and Cheese, Cafeteria Noodles, or simple buttered noodles too.

Can I use chicken thighs instead?

Sure. You will just need to cook them a little longer. I’d suggest using your meat thermometer and making sure they reach 165F internally before enjoying. Also, be sure to use boneless chicken thighs and be sure to pound to 1/4 to 1/3 inch thick.

Can I bake these in the oven instead?

Just know, they will not turn out with the same level of crispiness. They will not look like what you see in the pictures here. Preheat oven to 400F. Place coated chicken on a rimmed cookie sheet, spray lightly with vegetable oil or olive oil cooking spray. Bake until done or internal temperature reaches 165 degrees, usually about 15-20 minutes.

Can these chicken cutlets be made in the air fryer?

Just like with the oven, you will not get the exact same crispiness. Oil frying is going to give you the best result but you could technically make them in the air fryer, just don’t expect it to look like what you see in the pictures here.
Put the chicken cutlets into an air fryer basket sprayed with olive oil spray. Put in the coated chicken breasts and spray the tops with more olive oil spray. Air fry at 400F for 15 minutes (flipping halfway through and spraying again with olive oil spray.)

How do I prevent the coating from burning?

When flattening the chicken make sure that each breast is close to equal thickness, and that each piece is uniformly thick allowing for even cooking. If the breast is too thick, the coating will burn before the chicken is cooked through.

How to store leftover Parmesan Crusted Chicken?

Parmesan chicken can be stored in the refrigerator in an airtight container for up to 5 days. You can freeze this for up to 3 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

boneless, skinless chicken breasts– cut in half horizontally. You do not want thick chicken breasts here. They are meant to be on the thinner side. Sometimes you can just purchase thick cut chicken breasts.
salt and pepper– Season the raw chicken breast with salt and pepper, the breading will have plenty of salt from the parmesan and does not need additional salt.
flour – Using a small amount of flour helps the egg stick to the breast. All-purpose or self-rising can both be used.
egg s– The egg coating acts as a glue for the parmesan panko breading. Lightly whisk eggs to fully mix.
finely shredded parmesan cheese– finely shredded or grated parmesan adds flavor and crisps up nicely when cooked. Other dry aged cheese can be used in place of parmesan, Romano cheese would work well. I think freshly grated works best here.
panko breadcrumbs– Panko crumbs are larger than traditional breadcrumbs making the coating extra crispy. Traditional breadcrumbs can be used in place of panko if preferred.
garlic powder– Garlic adds flavor to the breading and chicken. It’s important to use powdered garlic in the breading, fresh garlic would burn during the longer cooking process.
Italian seasoning– Italian seasoning adds nice flavor and compliments the cheese well in the breading. If you do not have Italian seasoning on hand, add a ¼ teaspoon each of dried oregano, basil, marjoram, and thyme.
vegetable oil – You could also use peanut oil. Just make sure your oil has a high smoke point so it doesn’t burn.

Boneless skinless chicken breasts, oil, eggs, flour, parmesan cheese, salt, pepper, garlic powder, Italian seasoning, and bread crumbs.

How To Make Parmesan Crusted Chicken

Flatten chicken breast by placing breast half on a large piece of parchment paper, about 12×12 inches, or on a cutting board. Fold paper in half, place breast on one side of the paper, cover with the other half. Using a kitchen mallet or rolling pin, pound chicken until it is about ¼ inch thick. Season with salt and pepper, set aside.

Prepare three shallow bowls or pie plates for dredging. Place flour in one, beaten eggs in the second, the parmesan, panko, garlic powder, and Italian seasoning in the third.

A mallet hitting a piece of chicken and a bowl full of ingredients to make a breading for chicken.

Heat 2 tablespoons of oil in a skillet over medium heat. Preheat oven to 200F degrees. Coat chicken breast by first lightly coating with flour, then dipping in the egg, turning the breast to coat entire breast, allowing excess to drip. Finally dredge in the parmesan mixture, pressing to help the coating adhere to the breast.

Cook breast two at a time in preheated skillet, 3-4 minutes per side, or until internal temperature reaches 165 degrees. Remove cooked breasts and place in a 200-degree oven to keep warm. Add another 2 Tablespoons of oil to the pan and repeat coating and cooking steps with the final 2 breast pieces.