Crispy Parmesan Chicken Cutlets (Printable)

Juicy chicken breasts with a crunchy Parmesan crust baked for a golden, flavorful finish.

# Ingredient List:

→ 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 - Set oven to 425°F. Line a baking sheet with parchment paper or foil and lightly coat with olive oil spray or oil.
02 - Butterfly each chicken breast by slicing horizontally and pound to 1/2-inch thickness with a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: one with flour, the second with eggs beaten with milk, and the third with mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Coat each cutlet first in flour, shaking off excess. Dip into egg mixture, then press thoroughly into the breadcrumb-Parmesan mixture to cover both sides.
05 - Place breaded cutlets on the baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until cutlets are golden brown and internal temperature reaches 165°F.
07 - Serve warm garnished with chopped fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The Parmesan crust gets shatteringly crisp in the oven, no oil splatters or heavy pans required.
  • Each cutlet stays juicy inside because pounding them thin means they cook fast and evenly.
  • It feels indulgent but uses everyday ingredients you probably already have on hand.
  • Leftovers reheat beautifully in a hot oven, keeping that crunch intact for next day lunches.
02 -
  • If you skip oiling the baking sheet, the bottoms can stick and tear when you try to flip them halfway through.
  • Pressing the panko mixture firmly onto the chicken makes all the difference, a light sprinkle won't give you that thick, crunchy armor.
  • Don't overcrowd the pan or the cutlets will steam instead of crisp, leave at least an inch between each piece.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken, slicing releases all those precious juices onto the pan.
  • If your panko mixture runs out before your last cutlet, just mix a little more Parmesan and panko in the same ratio and keep going.
  • For an extra layer of flavor, add a pinch of smoked paprika or cayenne to the breading, it won't make it spicy but it deepens the color and adds a subtle warmth.
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