Description

This Parmesan Crusted Chicken recipe features tender, pounded chicken cutlets coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and herbs, then perfectly pan-fried to a crispy golden brown. It’s a simple yet delicious dish that pairs wonderfully with a variety of sides and is ideal for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

Chicken

1 pound boneless skinless chicken breasts, cut into cutlets and pounded 1/2 inch thick (453.6 grams)
Salt and pepper, to taste

Breading

1/2 cup all purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup panko breadcrumbs (112 grams)
1/2 cup Parmesan cheese, grated (25 grams)
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon garlic powder

Frying

1/4 cup vegetable oil (approximately 198 grams or 236.5 ml)

Instructions

Prepare rack and baking sheet: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside to drain cooked chicken later.
Prepare chicken breasts: Slice the chicken breasts in half butterfly style. Pound any thick parts to about 1/2 inch thickness using a rolling pin or meat mallet between plastic wrap. Pat the chicken very dry and season lightly with salt and pepper on both sides.
Set up breading stations: Place flour on a plate. In a shallow dish, whisk together eggs and milk. In another shallow dish, combine panko breadcrumbs, grated Parmesan, dried basil, garlic powder, and dried oregano.
Coat chicken: Dredge each chicken breast first in flour, shaking off excess, then dip in the egg mixture, and finally coat evenly in the seasoned panko breadcrumb mixture. Place breaded chicken on the prepared wire rack. Repeat with all pieces and allow them to rest while heating the oil.
Heat oil: In a large heavy-bottomed skillet over medium heat, heat vegetable oil until it reaches 350°F (175°C) as measured by an instant-read thermometer.
Fry chicken: Working in batches of two, fry each chicken breast for about 3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from oil and place on the wire rack-lined baking sheet to drain excess oil. Tent loosely with foil to keep warm.
Serve: Serve the Parmesan Crusted Chicken hot with your favorite sides and enjoy!

Notes

Ensure chicken is pounded evenly for uniform cooking and crisp crust.
Use an instant-read thermometer to monitor oil and chicken temperature for safety and best results.
Do not overcrowd the skillet to prevent steaming and to maintain crispiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to maintain crisp texture rather than microwave.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Parmesan crusted chicken, crispy chicken cutlets, pan-fried chicken, breaded chicken recipe, easy chicken dinner