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Crispy Parmesan-Crusted Chicken Cutlets

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Crispy Parmesan-Crusted Chicken Cutlets are golden, crunchy, and packed with flavor. Perfect for a quick dinner or as a delicious protein addition to salads and sandwiches.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or water
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1/2 cup olive oil or neutral oil for frying
  • Lemon wedges, for serving (optional)
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
  2. Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with a mix of Parmesan, breadcrumbs, garlic powder, and Italian seasoning.
  3. Dredge each chicken breast in flour, then dip into the egg mixture, and finally coat in the Parmesan-breadcrumb mixture, pressing to adhere.
  4. Heat oil in a large skillet over medium heat.
  5. Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  6. Transfer to a paper towel-lined plate to drain excess oil.
  7. Serve hot with lemon wedges and garnish with parsley if desired.

Notes

  • Use panko breadcrumbs for extra crispiness.
  • Do not overcrowd the pan to ensure even frying.
  • Cutlets can be baked at 400°F (200°C) for a healthier version, though they may be less crispy.
  • Great served over salad, pasta, or in a sandwich.

Nutrition

Keywords: parmesan chicken, chicken cutlets, crispy chicken, breaded chicken, pan-fried chicken

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