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Golden brown Crispy Parmesan Chicken cutlets on a wire rack with lemon wedges
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Crispy Parmesan Chicken

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 2 large boneless skinless chicken breasts (approximately 1 lb), sliced horizontally into 4 thin cutlets
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra -virgin olive oil
  • 2 tablespoons unsalted butter

Instructions

  • Place chicken cutlets between two sheets of plastic wrap and pound with a meat mallet to a uniform thickness of 1/4 inch.
  • Organize a three-stage dredging station: Bowl 1 with flour, salt, and pepper; Bowl 2 with beaten eggs; Bowl 3 with a combined mixture of Panko, Parmesan cheese, garlic powder, and paprika.
  • Dredge each chicken cutlet in flour, shaking off all excess until only a light dusting remains.
  • Submerge the floured cutlet into the egg wash, ensuring complete coverage.
  • Press the chicken firmly into the Panko-Parmesan mixture, flipping to ensure the coating adheres heavily to both sides.
  • Heat olive oil and butter in a large heavy-bottomed skillet over medium-high heat until the butter foam subsides and the oil reaches approximately 350°F (175°C).
  • Place cutlets in the skillet without overcrowding; cook for 3 to 4 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer the chicken to a wire cooling rack set over a baking sheet for 2 minutes to maintain crispness before serving.