Crispy Parmesan Chicken Cutlets (Print View)

Juicy chicken breasts baked with a crispy Parmesan and panko crust, seasoned Italian style.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Breading

02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ To Finish

11 - Olive oil spray or 2 tablespoons olive oil
12 - Fresh parsley, chopped (optional, for garnish)
13 - Lemon wedges (optional, for serving)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly coat with olive oil spray or brush with olive oil.
02 - Butterfly each chicken breast by slicing horizontally, then pound to an even 1/2-inch thickness. Pat dry with paper towels.
03 - Arrange three shallow bowls: first with flour; second with beaten eggs and milk; third with panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then press into the breadcrumb mixture, ensuring even coating on both sides.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced crispness.
06 - Bake cutlets for 22 to 25 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F.
07 - Plate hot cutlets garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like fried chicken but you can eat two pieces without feeling like you need a nap.
  • The Parmesan crust gets so crispy in the oven that people always ask if I used a fryer.
  • You can prep everything in advance and just slide the pan in when you're ready to eat.
02 -
  • If you skip pounding the chicken, the thick parts will still be raw when the thin parts are overcooked and dry.
  • Spraying or drizzling oil on top before baking is not optional if you want a truly crispy crust, I learned that the hard way.
  • Letting the breaded cutlets sit for five minutes before baking helps the coating stick better and prevents it from peeling off when you flip them.
03 -
  • Press the panko mixture onto the chicken with your palms, not just your fingertips, so it really sticks and doesn't fall off in the oven.
  • Use a meat thermometer to check doneness instead of cutting into the chicken, it keeps all the juices inside where they belong.
  • If you want even more crunch, double-dip the cutlets by repeating the egg and panko steps one more time.
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