This parmesan crusted chicken is crispy on the outside and juicy on the inside, using thin chicken cutlets so each bite has more crust! Get out your favorite dipping sauces or serve with fresh lemon wedges.
Why You’ll Love This Parmesan Crusted Chicken
- Crispy! No one wants soggy crusted chicken! This parmesan chicken is crispy on the outside and juicy on the inside.
- Flavorful. No bland chicken here. This parmesan crusted chicken is flavorful, with hints of garlic, lemon zest and Italian herbs.
- Thin chicken cutlets = more crust in each bite. We’re using chicken cutlets instead of full chicken breasts so each bite has extra crispy, parmesan flavor.
Try my Pork Milanese for crispy crusted pork!
Parmesan Crusted Chicken Ingredients
- Boneless, skinless chicken cutlets – chicken cutlets are chicken breasts that are thinly pounded. Chicken cutlets should be no more than ¼ inch thick for this recipe! If chicken is thicker, the cook time will be off!You can typically buy chicken cutlets right in the grocery store or you can ask your butcher to cut them to ¼ inch thickness for you. You can also pound chicken breasts with a meat mallet if the chicken is too thick.
- Finely grated parmesan cheese – parmesan crusted chicken requires, yes…parmesan! You can also use Parmigiano-Reggiano cheese if you’re feeling fancy.
- Panko breadcrumbs – panko breadcrumbs yield an extra crispy crust.
- All-purpose flour – flour is used to dredge your chicken, helping the crust stick to it and keeping the chicken moist.
- Eggs – eggs are used to dredge our chicken too! Dredging helps the crust stick to the chicken and keeps our chicken moist.
- Extra virgin olive oil – olive oil will pan “fry” our chicken for crispy, delicious parmesan crusted chicken.
- Lemon zest – lemon zest adds a touch of brightness.
- Garlic – garlic…because garlic.
- Italian seasoning – Italian seasoning is a blend of Italian herbs. You can also use just dried oregano, basil or thyme.
- Lemon wedges (optional, to serve) – serve your parmesan crusted chicken with lemon wedges and/or your favorite dipping sauces.
How to Make Parmesan Crusted Chicken
Learn how to make parmesan crusted chicken. Full instructions in the recipe card; this is just an outline!
- Prepare.
Create an assembly line: 1) place chicken cutlets on a plate, 2) add flour to another plate, 3) lightly beat eggs in a medium bowl, 4) mix together parmesan, panko, lemon zest, garlic, Italian seasoning, and salt and pepper to taste in another bowl or dish, and 5) line a large baking sheet with foil.
- Assemble.
Start with 1 cutlet. Coat the entire cutlet in flour, shaking off excess flour. Then dip the entire cutlet in egg until lightly coated. Finally, place the cutlet in the parmesan panko mixture, coating generously. Place crusted cutlet on the lined baking sheet.
- Repeat.
Repeat step 2 for all cutlets, placing them on the lined baking sheet in a single layer.
- Preheat.
Wash hands, and add 2 ½ tablespoons of olive oil to a large skillet (stainless steel yields crispier chicken than nonstick. Preheat pan for at least 5 minutes over medium heat.
- Cook.
Use a spatula or tongs to add chicken to pan in a single layer (you may need to do 2 batches). Set timer for 3 minutes. Check to see if the crust is golden brown. If not, turn heat to medium high and cook for 1 more minute. Flip chicken and cook on side #2 for 3 minutes. The internal temp should be at least 165 degrees (it’s okay if it’s higher!), and the crust should be golden.
- Repeat.
Repeat for consecutive batches, adding 2 tablespoons of olive oil to your pan for each extra batch.
- Serve.
Serve with lemon wedges and your favorite dipping sauces.
Make Ahead, Storage & Reheating
You can make parmesan crusted chicken ahead, but it won’t be as crispy as chicken that’s straight out of the pan.
Store in the fridge for up to 4 days, reheating on a baking sheet in a 400-degree oven until hot (about 5-10 minutes).
What to Serve With Parmesan Crusted Chicken
Serve chicken with lemon wedges and/or your favorite dipping sauces, like BBQ, ketchup, honey mustard, Gremolata or even Muhammara.
If you’re looking for side dishes, try Roasted Zucchini, Cauliflower Mashed Potatoes or Mashed Sweet Potatoes!
Other Chicken Recipes You’ll Love!
- Chicken and Rice Soup
- How Long to Bake Chicken Thighs
- Chicken Adobo
- Chicken Taquitos
- Chicken Meatballs
Parmesan Crusted Chicken (Crispy!)
Equipment
- Large skillet
Ingredients
- 1 ½ pounds boneless, skinless chicken cutlets (each cutlet ¼ inch thick)
- 1 cup finely grated parmesan cheese, or Parmigiano-Reggiano
- ¾ cup panko breadcrumbs
- ½ cup all-purpose flour
- ¼ cup extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 medium lemon, zested
- 1 large garlic clove, minced
- 1 ½ teaspoons Italian seasoning
- Salt and pepper, to taste
- Lemon wedges, to serve
Instructions
- Create an assembly line: 1) place chicken cutlets on a plate, 2) add flour to another plate, 3) lightly beat eggs in a medium bowl, 4) mix together parmesan, panko, lemon zest, garlic, Italian seasoning, and salt and pepper to taste in another bowl or dish, and 5) line a large baking sheet with foil.
- Start with 1 cutlet. Coat the entire cutlet in flour, shaking off excess flour. Then dip the entire cutlet in egg until lightly coated. Finally, place the cutlet in the parmesan panko mixture, coating generously. Place crusted cutlet on the lined baking sheet.
- Repeat step 2 for all cutlets, placing them on the lined baking sheet in a single layer.
- Wash hands, and add 2 ½ tablespoons of olive oil to a large skillet (stainless steel yields crispier chicken than nonstick). Preheat pan for at least 5 minutes over medium heat.
- Use a spatula or tongs to add chicken to pan in a single layer (you may need to do 2 batches). Set timer for 3 minutes. Check to see if the crust is golden brown. If not, turn heat to medium-high and cook for 1 more minute. Flip chicken and cook on side #2 for 3 minutes. The internal temp should be at least 165 degrees (it’s okay if it’s higher!), and the crust should be golden.
- Repeat for consecutive batches, adding 1-2 tablespoons of olive oil to your pan for each extra batch.
- Serve with lemon wedges and your favorite dipping sauces.
Video
Notes
- Chicken cutlets are thinly sliced chicken breasts. Make sure your chicken is no more than ¼ inch thick for best results. If chicken is thicker, the cook time will be off! You can typically buy chicken cutlets right in the grocery store or you can ask your butcher to cut them to ¼ inch thickness for you. You can also pound your chicken breasts with a meat mallet if the chicken is too thick.
- Start with medium heat. Depending on the stovetop, you might need to use medium-high heat for a golden brown crust. Don’t use high heat or else the outside of the chicken will burn and the inside will be raw!
- Chicken should be done after 6 minutes total, but if not, place in 350-degree oven for a few minutes.
- Feel free to halve or double the recipe as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
