Parmesan Crusted Chicken

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Thin chicken cutlets coated with Parmesan and panko breadcrumbs, then pan-fried until golden and crispy.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 429kcal

Slice chicken breasts horizontally in half so you have two thin cutlets from each breast. Pat dry with a paper towel.
2 chicken breasts
Set up the breading station. Add eggs to one bowl, flour to another, and the breadcrumbs, Parmesan, and seasoning to the third bowl.
½ cup flour, 2 eggs, 1 cup panko breadcrumbs, ¼ cup grated Parmesan, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper
Working with one cutlet at a time, dip the cutlet first into the flour. Shake off any excess flour.
Then place the floured chicken cutlet into the eggs.
Then place the chicken into the bowl with the breadcrumbs. Press firmly into the breadcrumbs, making certain the chicken is well coated. Place chicken on a single layer on a plate and continue with remaining pieces.
Add 2 tablespoons of oil to a large, heavy-duty skillet over medium-high heat. Once the oil is hot but not smoking, add the chicken in a single layer. Cook in batches if needed to avoid overcrowding the pan.
4 tablespoons olive oil
Cook for 4-5 minutes until golden and flip. Continue cooking until the 2nd side is golden and the chicken is fully cooked through (165°F).
If cooking in batches, place the first batch on a cookie sheet lined with a wire baking rack and place in a 250°F oven to keep warm. Add more oil to the pan and repeat with the remaining chicken.
Serve hot with a sprinkle of flaky sea salt (optional).
¼ teaspoon flaky salt

Cut the chicken into evenly sized cutlets so they cook at the same rate.
Pat the chicken dry before breading to help the coating adhere.
Use finely grated Parmesan so it mixes evenly with the panko breadcrumbs.
Press the breadcrumb mixture firmly onto both sides of the chicken.
Make certain the oil is hot before adding the chicken. If it isn’t hot enough, the coating may absorb excess oil.
Avoid moving the chicken while the first side cooks. Allow the coating to become golden before flipping.
Add the remaining oil between batches and let it heat before adding more chicken.
Check the temperature at the thickest part of each cutlet. The chicken is done when it reaches 165°F.
For meal prep, let the chicken cool before refrigerating so condensation doesn’t soften the coating.