Crispy Parmesan Chicken Cutlets (Printable version)

Tender chicken breasts baked with a crispy Parmesan-panko coating and Italian herb seasoning for a golden finish.

# What You Need:

→ 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)

# How to Make It:

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

# Expert Advice:

01 -
  • The Parmesan crust gets genuinely crispy in the oven without any deep frying, so your kitchen doesn't smell like a fryer for three days.
  • The whole thing comes together in forty minutes, making it perfect for weeknight dinners when you still want something that feels special.
  • It's naturally lighter than traditional fried chicken but tastes indulgent enough that no one notices.
02 -
  • If your coating isn't getting crispy after the initial baking time, you haven't used enough olive oil; it's what makes the panko golden and crunchy, so don't skip it out of fear of calories.
  • Pound your chicken breasts to an even thickness or they'll cook unevenly, leaving some parts dried out while others stay slightly pink.
  • The panko mixture needs those seasonings mixed in thoroughly before you start breading, not sprinkled on top, so the flavor is consistent throughout.
03 -
  • If you're cooking for a crowd, bread all the cutlets ahead of time and refrigerate them uncovered for up to two hours; the coating sets better and cooks crisper.
  • A light hand with the oil makes a difference between crispy and greasy, so use a spray bottle rather than pouring if you tend to overdo it.
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