Crispy Parmesan Chicken Cutlets (Print View)

Tender chicken breasts baked with a crunchy Parmesan and herb crust, delivering golden crispiness.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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)

# Method:

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 using a meat mallet. Pat dry with paper towels.
03 - Place flour in the first shallow bowl. In the second, beat eggs with milk. In the third, combine panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then press into the panko-Parmesan mixture, coating both sides thoroughly.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until golden brown and chicken reaches an internal temperature of 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • Juicy chicken every time because thin cutlets cook through before they dry out.
  • That golden, crispy crust rivals anything fried, but you're baking it instead.
  • Ready in 40 minutes total, including prep, so weeknight dinner doesn't feel like a project.
02 -
  • Patting the chicken dry before flouring is non-negotiable; wet chicken won't hold the coating and you'll end up with a sad, powdery mess.
  • Don't skip the flip halfway through, or your bottom will stay pale and chewy while the top browns.
  • A meat mallet transforms ordinary chicken breasts into thin, even cutlets that cook at the same rate.
03 -
  • Double-coat one side of the chicken by pressing the panko mixture extra firmly, which gives you a thicker crust where it matters most.
  • If you have time, refrigerate the breaded cutlets for 15 minutes before baking so the coating sets and adheres better during cooking.
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