Crispy Parmesan Crusted Chicken Cutlets Recipe

About

Tender chicken breasts coated in a golden, cheesy breadcrumb crust and pan-fried to perfection. A quick and satisfying weeknight dinner ready in under 30 minutes.

1. 1

   Pound the Chicken

   prep 5 min

   Place each cutlet between two sheets of plastic wrap or in a zip-lock bag and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Even thickness ensures the chicken cooks through quickly and uniformly. Season both sides lightly with 1/4 tsp salt and 1/4 tsp black pepper.

2. 2

   Set Up the Breading Station

   prep 3 min

   Set out three shallow bowls: add the flour to the first bowl; the beaten eggs to the second bowl; and combine the breadcrumbs, Parmesan, garlic powder, Italian seasoning, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper in the third bowl and mix well. Having everything lined up in order makes the breading process fast and mess-free.

3. 3

   Bread the Cutlets

   prep 4 min

   Working one cutlet at a time, dredge it in the flour and shake off any excess, then dip it into the beaten egg letting any extra drip off, and finally press it firmly into the Parmesan breadcrumb mixture on both sides. Pressing firmly ensures the crust adheres well and stays crispy during cooking. Set breaded cutlets aside on a plate.

4. 4

   Pan-Fry the Cutlets (First Batch)

   cook 8 min

   Heat 2 tbsp of olive oil in a large skillet over medium-high heat until the oil shimmers, about 1–2 minutes. Add 2 cutlets and cook for 3–4 minutes per side without moving them, until the crust is deep golden brown and the internal temperature reaches 165°F. Transfer to a wire rack or paper-towel-lined plate to keep the crust crisp. While these rest, start the next batch.

5. 5

   Pan-Fry the Cutlets (Second Batch)

   cook 8 min

   Add the remaining 2 tbsp of olive oil to the skillet and let it heat for about 30 seconds. Cook the remaining 2 cutlets for 3–4 minutes per side over medium-high heat until golden and the internal temperature again reaches 165°F. Transfer to the wire rack alongside the first batch.

6. 6

   Rest the Cutlets

   rest 3 min

   Allow the cooked cutlets to rest on the wire rack for 2–3 minutes before serving. Resting lets the juices redistribute so the chicken stays moist when cut.

7. 7

   Serve

   serve

   Plate the crispy Parmesan crusted chicken cutlets immediately. Serve alongside a simple green salad, pasta, or roasted vegetables for a complete meal.