Crispy Parmesan-Crusted Chicken Cutlets
If you’re craving a dish that’s both irresistibly crunchy and packed with flavor, Crispy Parmesan-Crusted Chicken Cutlets are the answer. This recipe transforms simple chicken breasts into golden, savory cutlets with a crisp coating that’s studded with Parmesan cheese and aromatic Italian herbs. Whether you’re aiming for a quick weeknight dinner or an impressive meal to share with friends and family, these cutlets hit all the right notes. From the first bite, you’ll appreciate the satisfying crunch followed by tender, juicy chicken that’s seasoned just right.
Why It’s My Go-To
What makes Crispy Parmesan-Crusted Chicken Cutlets a staple in my kitchen? For starters, they’re incredibly easy to prepare and come together in under 30 minutes. The combination of Parmesan and breadcrumbs creates a crust that’s simply addictive – crisp but not heavy. Plus, the seasoning blend enhances the chicken without overpowering it, making it perfect for pairing with a variety of sides. I love how versatile this dish is; it pairs beautifully with fresh salads, roasted veggies, or a comforting pasta. In fact, one of my favorite accompaniments is the creamy and flavorful Roasted Garlic Parmesan Orzo Risotto, which complements the cutlets perfectly.
Ingredient Rundown
- 4 chicken breasts, thinly sliced: Slicing the chicken breasts thinly ensures even cooking and helps the cutlets stay tender inside while getting that perfect crust outside.
- 1 cup grated Parmesan cheese: The Parmesan adds a rich, nutty flavor to the crust, enhancing the overall taste and giving the breading that irresistible golden color.
- 1 cup breadcrumbs: The breadcrumbs provide the crunch and structure. Panko breadcrumbs can be used for an extra crispy texture, but regular breadcrumbs work well too.
- 1 teaspoon garlic powder: Garlic powder infuses the crust with savory depth without overpowering the chicken.
- 1 teaspoon onion powder: Adds a subtle sweetness and complexity to the seasoning mix.
- 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme that gives the cutlets a classic Mediterranean flair.
- Salt and pepper to taste: Essential for balancing flavors and enhancing the natural taste of the chicken and crust.
- 2 large eggs: The eggs create a sticky base that helps the Parmesan and breadcrumb mixture adhere firmly to the chicken.
- 1 tablespoon olive oil: For pan-frying, olive oil adds richness and helps achieve that crispy golden finish.
Cook’s Kit
- Large skillet or frying pan – for frying the cutlets evenly.
- Shallow bowls or plates – perfect for setting up a dredging station with eggs and crumb mixture.
- Meat mallet or rolling pin – to gently pound the chicken breasts thin, ensuring uniform thickness.
- Tongs – for flipping the cutlets safely and easily.
- Paper towels – to pat dry the chicken breasts and drain excess oil after frying.
The Method for Crispy Parmesan-Crusted Chicken Cutlets
Step 1: Prep the Chicken
Start by thinly slicing your chicken breasts to about ¼ inch thickness. For even cooking, you can gently pound them with a meat mallet or rolling pin between two sheets of plastic wrap or parchment paper. Pat the cutlets dry with paper towels to help the coating stick better.
Step 2: Mix the Coating
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and pepper. Mix everything together until well incorporated – this will be your flavorful crust.
Step 3: Set Up the Dredging Station
In another shallow bowl, whisk the two eggs until combined. This egg wash will act as the glue for the coating mixture.
Step 4: Coat the Chicken
Dip each chicken cutlet first into the egg wash, allowing any excess to drip off, then press it firmly into the Parmesan-breadcrumb mixture on both sides. Make sure the cutlet is fully coated for maximum crunch.
Step 5: Cook to Crispy Perfection
Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken cutlets. Cook them for about 3 to 4 minutes per side until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C). Avoid overcrowding the pan; cook in batches if necessary.
Step 6: Rest and Serve
Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil. Let them rest for a couple of minutes before serving. These cutlets are fantastic on their own or alongside a vibrant salad or pasta. For a bright and fresh pairing, try serving them with the Lemon Butter Herb Chicken Orzo Skillet.
Texture-Safe Substitutions
- Gluten-free breadcrumbs: Use gluten-free panko or crushed gluten-free crackers to keep the crispiness without gluten.
- Grated Pecorino Romano: As an alternative to Parmesan, Pecorino Romano offers a sharper, saltier flavor with a similar texture.
- Ground oats or crushed cornflakes: For a different crunch profile, these can replace breadcrumbs in a pinch.
- Egg substitute: Use aquafaba (chickpea brine) or a flaxseed egg for binding if you prefer a plant-based option.
Missteps & Fixes
- The crust isn’t crispy: Make sure the oil is hot enough before adding the chicken. Too low a temperature leads to soggy breading. Also, avoid overcrowding the pan.
- Chicken is dry: Don’t slice the chicken too thin or overcook it. Thin slices cook quickly; remove from heat as soon as they reach the right temperature.
- Coating falls off: Pat the chicken dry before dipping it in egg, and press the crumb mixture firmly onto the surface. Let the coated cutlets rest for a few minutes before frying to help the crust set.
- Burning coating: Adjust the heat if the crust browns too fast. Medium to medium-low heat is ideal for cooking the chicken through without burning.
Prep Ahead & Store
You can prepare the chicken cutlets ahead of time by coating them and placing them on a baking sheet lined with parchment paper. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before frying. This makes weeknight dinners even easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to help maintain that crisp texture. Avoid microwaving as it tends to make the crust soggy.
Reader Q&A
Can I bake the Crispy Parmesan-Crusted Chicken Cutlets instead of frying?
Absolutely! For a lighter version, preheat your oven to 425°F (220°C). Place the coated cutlets on a greased baking sheet and spray or brush lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
What side dishes go well with these cutlets?
They pair wonderfully with sides like roasted vegetables, fresh green salads, or creamy pasta dishes. I highly recommend trying them with Roasted Garlic Parmesan Orzo Risotto or the bright and zesty Lemon Butter Herb Chicken Orzo Skillet for a complete and satisfying meal.
How do I ensure the chicken stays juicy?
Start with thin, even slices to ensure quick and even cooking. Don’t overcook—once the internal temperature hits 165°F (74°C), remove from heat immediately. Resting the cutlets for a few minutes after cooking helps the juices redistribute, keeping the chicken moist.
Can I use whole chicken breasts instead of slicing them thinly?
You can, but cooking times will be longer, and the breading may not crisp as evenly. I recommend pounding the breasts thin for the best texture and quick cooking. If using whole breasts, consider baking instead of pan-frying to ensure thorough cooking.
Cook This Next
- Roasted Garlic Parmesan Orzo Risotto – a creamy and comforting side that pairs beautifully with crispy chicken.
- Lemon Butter Herb Chicken Orzo Skillet – a vibrant, one-pan meal with fresh herbs and bright citrus notes.
- Parmesan Orzo with Fresh Herbs – a simple and fragrant side that complements any chicken dish.
- Herbed Orzo with Lemon and Butter – a quick and flavorful pasta alternative perfect for weeknight dinners.
Wrap-Up
Crispy Parmesan-Crusted Chicken Cutlets are a surefire way to turn a simple chicken dinner into a memorable meal. The crunchy, cheesy crust packed with herbs and spices combined with juicy chicken makes this dish an all-time favorite. With straightforward ingredients and a quick cooking method, it’s perfect for both busy nights and special occasions. Don’t forget to pair these cutlets with your favorite side dishes like the Roasted Garlic Parmesan Orzo Risotto or the vibrant Lemon Butter Herb Chicken Orzo Skillet to complete your meal. Give this recipe a try, and I promise it will become a staple in your kitchen too!
Share on Pinterest
Crispy Parmesan-Crusted Chicken Cutlets
Ingredients
Equipment
Method
- Thinly slice chicken breasts to about ¼ inch thickness. Gently pound with a meat mallet or rolling pin between sheets of plastic wrap or parchment paper for even cooking. Pat dry with paper towels.
- Combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and pepper in a shallow bowl. Mix well to create the flavorful crust.
- Whisk the two eggs in another shallow bowl until combined to make the egg wash.
- Dip each chicken cutlet into the egg wash, letting excess drip off, then press firmly into the Parmesan-breadcrumb mixture on both sides to coat fully.
- Heat olive oil in a large skillet over medium heat. Add coated cutlets and cook 3 to 4 minutes per side until crust is golden and chicken is cooked through (165°F/74°C). Cook in batches if needed to avoid overcrowding.
- Transfer cutlets to a paper towel-lined plate to absorb excess oil. Let rest a few minutes before serving. Serve alone or with salads, roasted veggies, or pasta.
Notes
- For gluten-free options, substitute gluten-free panko or crushed crackers for breadcrumbs.
- Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
- Prepare cutlets ahead by coating and refrigerating up to 24 hours before frying.
- Reheat leftovers in a toaster or conventional oven to maintain crispiness; avoid microwaving.
- Adjust heat to medium or medium-low to avoid burning the crust while ensuring chicken cooks through.
