Parmesan Crusted Chicken (Crispy!)
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.
Servings: 3 medium servings (or 2 large)
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
Serving: 1medium serving | Calories: 740kcal | Carbohydrates: 32g | Protein: 66g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 283mg | Sodium: 999mg | Potassium: 1013mg | Fiber: 2g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 6mg | Calcium: 374mg | Iron: 4mg