Crispy Parmesan Chicken Cutlets (Printable)

Tender chicken breasts coated in a Parmesan crust and baked until golden and crispy.

# Ingredient List:

→ 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)
13 - Lemon wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly oil or spray it.
02 - Butterfly each chicken breast by slicing horizontally, then pound to 1/2-inch thickness with a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: first with flour; second with eggs beaten with milk; third with panko, Parmesan, garlic powder, Italian herbs, salt, and pepper combined.
04 - Dredge each chicken piece in flour, shaking off excess. Dip into egg mixture, then press into the panko-Parmesan mixture, coating both sides evenly.
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 both sides are golden brown and internal temperature reaches 165°F.
07 - Serve hot, optionally garnished with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • Golden, crispy coating without the mess and oil of deep frying.
  • Ready in under 45 minutes from start to table.
  • One of those rare dishes that works for weeknight dinners and impressing guests.
  • Protein-packed and naturally gluten-free if you swap the flour and breadcrumbs.
02 -
  • Pat your chicken completely dry before breading or moisture will make the coating steam instead of crisp.
  • Don't skip the oil spray at the end—it's the difference between crispy and just baked.
  • If your oven runs hot, start checking at 20 minutes; if it runs cool, you might need the full 25.
03 -
  • Use freshly grated Parmesan if you can—the pre-grated stuff has anticaking agents that won't brown the same way.
  • If your cutlets are extra thick, you can pound them even thinner without tearing; Saran wrap on both sides prevents a mess and splashing.
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