I put together Panko Crusted Chicken Cutlets in just 40 minutes with garlic, parmesan, and Italian seasoning, and I promise the method is far simpler than you might think.

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I never thought weeknight dinner could look this special, but these Crispy Parmesan Chicken Cutlets do it. I start with boneless skinless chicken breasts and let the Parmesan cheese take over, turning ordinary into the kind of Panko Crusted Chicken Cutlets you brag about.

Its got a Crispy Chicken Parm energy without drama, and somehow everyone eats faster than usual. It comes together in about 40 minutes, and youll find little tricks you liked and forgot to tell anyone, like double-dipping the crumbs.

Try it, youll get hooked and maybe hide a piece for yourself.

Ingredients

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Chicken breasts: lean protein, filling, cooks fast, stays tender with quick pounding.
Panko breadcrumbs: airy, extra crunchy crust, lower density than regular crumbs, crispier results.
Parmesan cheese: salty, nutty, packs umami, helps bind crumbs, adds golden color.
Eggs: protein rich binder, moisten crumbs, helps coating stick, simple pantry staple.
Olive oil: heart healthy fats, browns cutlets nicely, adds mild fruity flavor.
Lemon: bright acidity, cuts richness, adds zing and freshness to each bite.
Parsley: fresh herb, adds color, mild grassy note, tiny vitamins, optional garnish.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts (about 3 medium)

1/2 cup all purpose flour

2 large eggs

2 tbsp milk (or water if thats what you got)

1 cup panko breadcrumbs (or regular breadcrumbs if you must)

1/2 cup finely grated Parmesan cheese, packed

1 tsp Italian seasoning

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3 tbsp olive oil or vegetable oil for frying

2 tbsp unsalted butter (optional, for extra browning)

1 lemon, cut into wedges for serving (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Slice each chicken breast in half horizontally or pound to about 1/2 inch thick so you end up with roughly 6 cutlets, pat them dry with paper towels and season both sides with the kosher salt and a little black pepper.

2. Set up three shallow bowls: one with the 1/2 cup flour, one with the 2 eggs whisked with 2 tbsp milk (or water if thats what you got), and one with 1 cup panko, 1/2 cup finely grated Parmesan (packed), 1 tsp Italian seasoning, 1 tsp garlic powder, and a pinch more salt and pepper; mix the crumb bowl well.

3. Dredge each cutlet in flour, shake off excess, dip in the egg mixture, then press firmly into the panko-Parmesan mix so crumbs stick good; press with your hand to really adhere the coating.

4. Let the coated cutlets rest on a plate for 5 minutes, that helps the crumbs stay put and prevents them flying off when frying.

5. Heat a large skillet over medium heat and add 3 tbsp olive oil (or veg oil) and the 2 tbsp butter if you want extra browning; when oil is shimmering and butter is foamy its hot enough.

6. Fry cutlets in batches, dont overcrowd the pan, about 3 to 4 minutes per side for thin cutlets until a deep golden brown; flip once. If theyre thick lower the heat a bit and finish in a 375 F oven for 5 to 8 minutes or cook longer in the pan. Aim for internal temp 165 F or cut into the thickest piece to check juices run clear.

7. Transfer cooked cutlets to a wire rack or paper towel lined plate to drain for a minute so they stay crispy, and if you stacked them for the oven keep them single layer so steam doesnt sog them up.

8. Squeeze lemon wedges over the cutlets and sprinkle with the 2 tbsp chopped fresh parsley before serving, simple sides like salad or pasta turn this into a meal.

9. Leftovers tip: keep crispy by reheating in a 375 F oven for 8 to 10 minutes, dont microwave or theyll go soggy.

Equipment Needed

FAQ

Q: How should I prep the chicken so the cutlets cook evenly?

A: Slice each breast in half horizontally or pound them to about 1/4 inch thick. Season the chicken lightly before dredging. Dredge in flour, then the egg mixture, then the panko-Parmesan mix, pressing the crumbs on so they stick. Let the breaded cutlets rest 5 to 10 minutes so the coating sets, it'll stop it falling off when you fry.

Q: Can I use dark meat or bone-in pieces instead of boneless breasts?

A: Boneless skinless thighs work fine, just flatten them to an even thickness so they cook through. Bone-in pieces are not great for quick cutlets since they need longer cooking times and wont fry evenly with this method.

Q: How do I get the crispiest, crunchiest crust?

A: Use panko if you can, mix the grated Parmesan right into the crumbs, and press the crumbs onto the chicken. Don’t overcrowd the pan, fry in hot oil so the crust seals fast, and finish with a little butter in the pan for extra browning. Rest cooked cutlets on a wire rack not paper towels so they stay crisp.

Q: What oil and heat should I use and how long to fry?

A: Use a neutral oil with a high smoke point like vegetable or light olive oil. Heat to medium-high until it shimmers but isn’t smoking, about 350 degrees if you use a thermometer. Cook 3 to 4 minutes per side for 1/4 inch cutlets, until golden and internal temp reaches 165 F. Reduce heat slightly if crust browns too fast.

Q: Can I bake these instead of frying?

A: Yes. Preheat oven to 425 F, place cutlets on a wire rack over a baking sheet, brush or spray them with oil, and bake 12 to 18 minutes, flipping halfway, until 165 F. For extra crisp, broil 1 to 2 minutes at the end but watch closely so they dont burn.

Q: How do I store and reheat leftovers without losing the crunch?

A: Keep leftovers in an airtight container in the fridge up to 3 days, or freeze up to 2 months. To reheat crisp, use a 375 F oven for about 8 to 10 minutes or an air fryer at 350 F for 5 to 7 minutes. Microwaving will make them soggy so avoid it unless you dont care about crispness.

Crispy Parmesan Chicken Cutlets Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs or thin turkey cutlets. Use the same total weight, but thighs are thicker so cook 1-3 minutes longer per side or pound to even thickness for best results.
All purpose flour: use cornstarch or a 1:1 gluten free flour (rice or a GF blend). Cornstarch gives extra crisp, use same amount and shake off excess before frying.
2 large eggs: use about 1/2 cup buttermilk or 1/2 cup plain yogurt thinned with 1-2 tbsp water as the wet dip. For a vegan swap use roughly 6 tbsp aquafaba (chickpea brine) instead of the two eggs.
1 cup panko breadcrumbs: swap for regular breadcrumbs, crushed cornflakes or crushed saltines 1:1. For low carb try crushed pork rinds, but expect a different texture and flavor.

Pro Tips

– Pound or slice to the same thickness so every piece cooks the same. If some are thicker you end up with dry edges and a gummy middle, and nobody wants that.

– Let the coated cutlets rest in the fridge for 10 minutes before frying. That little chill actually helps the crumbs glue on better. Another trick is to mix a teaspoon of mayo or a squirt of Dijon into the egg wash to help the coating stick and keep the meat juicier.

– Test the oil with a scrap of crumb first. If it browns too fast the pan is too hot, too slow and it soaks up oil. Use oil that is shimmering but not smoking, and add the butter toward the end so you get nice browning without burning the butter.

– Keep finished cutlets on a wire rack, not stacked or on paper towels, so they stay crispy. For leftovers reheat on a rack in a 375 F oven until hot, dont microwave or theyll go soggy.

Crispy Parmesan Chicken Cutlets Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I put together Panko Crusted Chicken Cutlets in just 40 minutes with garlic, parmesan, and Italian seasoning, and I promise the method is far simpler than you might think.

Servings

servings

Calories

837

kcal

Equipment:

Ingredients

1 1/2 lb boneless skinless chicken breasts (about 3 medium)
1/2 cup all purpose flour
2 large eggs
2 tbsp milk (or water if thats what you got)
1 cup panko breadcrumbs (or regular breadcrumbs if you must)
1/2 cup finely grated Parmesan cheese, packed
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp olive oil or vegetable oil for frying
2 tbsp unsalted butter (optional, for extra browning)
1 lemon, cut into wedges for serving (optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Slice each chicken breast in half horizontally or pound to about 1/2 inch thick so you end up with roughly 6 cutlets, pat them dry with paper towels and season both sides with the kosher salt and a little black pepper.
Set up three shallow bowls: one with the 1/2 cup flour, one with the 2 eggs whisked with 2 tbsp milk (or water if thats what you got), and one with 1 cup panko, 1/2 cup finely grated Parmesan (packed), 1 tsp Italian seasoning, 1 tsp garlic powder, and a pinch more salt and pepper; mix the crumb bowl well.
Dredge each cutlet in flour, shake off excess, dip in the egg mixture, then press firmly into the panko-Parmesan mix so crumbs stick good; press with your hand to really adhere the coating.
Let the coated cutlets rest on a plate for 5 minutes, that helps the crumbs stay put and prevents them flying off when frying.
Heat a large skillet over medium heat and add 3 tbsp olive oil (or veg oil) and the 2 tbsp butter if you want extra browning; when oil is shimmering and butter is foamy its hot enough.
Fry cutlets in batches, dont overcrowd the pan, about 3 to 4 minutes per side for thin cutlets until a deep golden brown; flip once. If theyre thick lower the heat a bit and finish in a 375 F oven for 5 to 8 minutes or cook longer in the pan. Aim for internal temp 165 F or cut into the thickest piece to check juices run clear.
Transfer cooked cutlets to a wire rack or paper towel lined plate to drain for a minute so they stay crispy, and if you stacked them for the oven keep them single layer so steam doesnt sog them up.
Squeeze lemon wedges over the cutlets and sprinkle with the 2 tbsp chopped fresh parsley before serving, simple sides like salad or pasta turn this into a meal.
Leftovers tip: keep crispy by reheating in a 375 F oven for 8 to 10 minutes, dont microwave or theyll go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.