Description
These Crispy Parmesan Chicken Cutlets are golden and crunchy on the outside, yet tender and juicy inside. Coated with a flavorful Parmesan breadcrumb crust, they make the perfect weeknight dinner or sandwich filling. Easy to make and irresistibly delicious!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5–2 lb total)
- Kosher salt and black pepper
- ½ cup all-purpose flour (or ¼ cup AP + ¼ cup rice flour)
- 2 large eggs
- 1 tsp Dijon mustard
- 1–2 tsp water (to loosen the eggs)
- 1½ cups panko
- ¾ cup freshly grated Parmesan (plus more for finishing if you like)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked or sweet paprika
- 1 tsp dried Italian seasoning (optional)
- Zest of ½ lemon (optional, highly recommended)
- Neutral oil for shallow frying
- Lemon wedges and chopped parsley, for serving
- Flaky salt, to finish
Instructions
- Split & Pound: Slice each chicken breast horizontally to make two thinner pieces. Place in a zipper bag or between plastic wrap and pound to ¼ inch thickness.
- Season & Dry: Pat very dry. Season both sides lightly with salt and pepper.
- Prep the Dredging Station:
- Dish 1 (Flour): Flour + a pinch of salt and pepper (optionally, whisk in rice flour or cornstarch).
- Dish 2 (Egg): Eggs + Dijon + water, whisked until loose and even.
- Dish 3 (Crumb): Panko + Parmesan + garlic powder + onion powder + paprika + Italian herbs + lemon zest.
- Coat: Dip cutlets in flour (shake off excess), then egg (let excess drip), then press into the crumb mixture to fully coat, pressing firmly so the crumb adheres.
- Bench Rest: Transfer to a wire rack. Let it stand 10–15 minutes while you heat the oil.
- Heat Oil: In a large skillet, add oil to about ⅛–¼ inch depth. Heat over medium-high until a test pinch of crumbs bubbles briskly on contact (or use a thermometer for 350–365°F).
- Fry: Slide in 1–2 cutlets—don’t crowd. Cook 2–3 minutes per side until deep golden and the internal temperature reads 165°F. Adjust heat as needed to maintain lively sizzle without scorching.
- Drain & Finish: Move cutlets back to the rack (not paper towels; you want airflow). Shower lightly with flaky salt while hot. Rest 2–3 minutes; finish with parsley and lemon.
Notes
- Oven-baked option: Bake at 425°F (220°C) for 18–20 minutes, flipping halfway.
- Add heat: Mix a pinch of cayenne or chili flakes into the breadcrumb coating.
- Make it lighter: Use air fryer mode at 375°F (190°C) for 12–14 minutes.
- Serving idea: Serve over pasta, in sandwiches, or alongside a fresh green salad.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1 g
- Protein: 38g
- Cholesterol: 165mg