Crispy Parmesan Chicken Cutlets

Name: Crispy Parmesan Chicken Cutlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil for frying; Fresh parsley for garnish (optional)

Highlighted under: Hearty Favorites

I absolutely adore making Crispy Parmesan Chicken Cutlets for dinner! The combination of crunchy breadcrumbs and rich Parmesan cheese creates a mouthwatering, golden-brown coating that transforms a simple chicken breast into an irresistible dish. It's not just about the taste; the texture is delightful, leaving a satisfying crunch with every bite. Plus, this dish comes together in no time, making it a weeknight favorite for my family and friends. I can’t wait for you to try it too!

Created by

Vanessa Doyle

Last updated on 2026-02-24T05:56:48.324Z

When I first attempted to make Crispy Parmesan Chicken Cutlets, I was amazed at how simple yet satisfying the process was. Using fresh ingredients and a few pantry staples, I managed to create a dish that is crispy, flavorful, and utterly delicious. I discovered that using a mix of panko and traditional breadcrumbs gave it a perfect crunch!

I also learned that letting the chicken sit after coating it helps the breading adhere better during cooking. This little tip made a huge difference in the final presentation. It’s definitely a family-approved recipe that I love to share with friends!

Why You'll Love This Recipe
Perfectly crunchy exterior with a cheesy flavor
Quick and easy preparations for busy weeknights
Versatile and pairs well with various sides

Mastering the Crunch

The secret to achieving that perfectly crunchy texture lies in the panko breadcrumbs. Unlike traditional breadcrumbs, panko is lighter and airier, giving your cutlets a crisp exterior without feeling heavy. I recommend using panko for its larger flakes, which not only enhance crunchiness but also allow for better absorption of flavor from the spices and Parmesan cheese. If you're unable to find panko, you can crush regular breadcrumbs or cornflakes as an alternative, though the texture will differ slightly.

When breading the chicken, ensure you get even coverage by pressing the breadcrumb mixture onto each cutlet firmly. This helps the crust adhere during cooking. To avoid a soggy bottom, consider letting the breaded cutlets sit for about 10 minutes before frying. This resting period allows the coating to set, making it less likely to fall off during cooking.

Cooking to Perfection

For frying, using a large, heavy skillet is crucial as it conducts heat evenly. Preheat the olive oil over medium heat until it shimmers—this indicates it’s hot enough for frying. If the oil is too hot, your cutlets may burn on the outside while remaining undercooked inside. To check the temperature, drop a breadcrumb into the oil; it should sizzle upon contact. Frying each cutlet for about 4-5 minutes per side will give you that golden-brown color and ensure they're cooked through—ideal internal temperature is 165°F.

To keep the cutlets crispy while they rest, place them on a wire rack instead of on paper towels. This allows air to circulate around them, preventing moisture from seeping in and ruining the crunch. If you're making a batch, consider using the oven to keep them warm on low heat (around 200°F) while you finish frying the rest.

Ingredients

Gather the following ingredients for your Crispy Parmesan Chicken Cutlets:

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying
Fresh parsley for garnish (optional)

Once you have all the ingredients, you're ready to start!

Instructions

Follow these steps to create the perfect crispy cutlets:

Prepare the Chicken

Pound the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly. Season both sides with salt and pepper.

Set Up Breading Station

In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt.

Bread the Chicken

Dredge each chicken breast in the flour, then dip in the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Cook the Cutlets

Heat olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.

Serve

Remove cutlets from the skillet and let them rest on a paper towel to drain excess oil. Garnish with fresh parsley and serve hot!

Enjoy your delicious homemade Crispy Parmesan Chicken Cutlets!

Pro Tips

For extra flavor, consider adding Italian herbs to your breadcrumb mixture. If you’re looking to bake instead of frying, spray the cutlets with olive oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Serving Suggestions

Crispy Parmesan Chicken Cutlets pair beautifully with a variety of sides. I love serving them with a fresh green salad dressed in a light vinaigrette to balance the richness of the chicken. For a heartier option, consider serving them alongside creamy mashed potatoes or a side of garlic sautéed green beans, which add a nice crunch and a pop of color to the plate.

To elevate your dish further, try topping the cutlets with a squeeze of fresh lemon juice or a homemade marinara sauce for a classic chicken Parmesan twist. A sprinkle of fresh herbs like basil or oregano can also add a wonderful aromatic finish when serving.

Storage and Reheating

If you have leftovers (which is rare because they’re so delicious!), let the cutlets cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to 3 days. When you’re ready to enjoy them again, reheating them in the oven at 375°F for about 10-15 minutes will help restore their crispiness. Avoid the microwave as it tends to make the crust soggy.

For longer storage, you can freeze the cutlets before frying them. Simply bread the chicken and lay them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. They can be cooked straight from frozen; just add a few minutes to the frying time as you want to ensure they reach the correct temperature.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs will also work well and can add extra juiciness to the dish.

→ How do I store leftovers?

Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be made gluten-free?

Absolutely! Use gluten-free breadcrumbs and flour to make this dish suitable for gluten-sensitive diets.

→ What sides pair well with this dish?

Crispy Parmesan Chicken Cutlets go wonderfully with a light salad, mashed potatoes, or steamed vegetables.