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Fix 1 Flaw: Amazing Crispy Parmesan Chicken Cutlets

Crispy Parmesan Chicken Cutlets
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Make quick, restaurant-quality Crispy Parmesan Chicken Cutlets. You get a juicy interior and a satisfying crunch without deep frying. This is your dependable weeknight chicken dinner.

Ingredients

  • Boneless, skinless chicken breasts: 2 large (about 1 pound total)
  • All-purpose flour: 1/2 cup
  • Salt: 1/2 teaspoon
  • Black pepper: 1/4 teaspoon
  • Eggs: 2 large
  • Panko breadcrumbs: 1 cup
  • Grated Parmesan cheese: 1/2 cup
  • Garlic powder: 1 teaspoon
  • Dried parsley: 1 teaspoon
  • Olive oil or vegetable oil: 3 tablespoons for cooking

Instructions

  1. Slice the chicken breasts in half horizontally to create four thin cutlets. Place the cutlets between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness.
  2. Set up a standard breading station with three shallow dishes.
  3. In the first dish, mix the flour, salt, and pepper.
  4. In the second dish, whisk the eggs until combined.
  5. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, and parsley. Mix well.
  6. Dredge each cutlet first in the flour mixture, shaking off any excess.
  7. Next, dip the floured cutlet into the egg wash, letting excess drip off.
  8. Finally, press the cutlet firmly into the Parmesan-Panko mixture, coating both sides evenly. Set the coated cutlets on a plate.
  9. Heat 2 tablespoons of oil in a large skillet over medium-high heat. You want the oil shimmering but not smoking.
  10. Carefully place two cutlets in the hot oil, ensuring you do not overcrowd the pan.
  11. Cook for 3 to 4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F.
  12. Remove the cooked cutlets and place them on a wire rack set over a baking sheet to drain excess oil. Add the remaining oil and cook the second batch.
  13. Serve immediately.

Notes

  • Pounding the chicken ensures even cooking and maximum tenderness.
  • Using Panko breadcrumbs is key for that extra crisp texture.
  • Do not skip pressing the breading firmly onto the chicken; this helps it stick.
  • If you prefer baking, you can bake at 400°F for 12-15 minutes, flipping halfway.

Nutrition

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