Parmesan Crusted Chicken
Parmesan Crusted Chicken is a golden, crispy delight where juicy chicken breasts are coated in a flavorful Parmesan and breadcrumb crust, then pan-fried or baked to perfection. It’s quick, satisfying, and ideal for weeknight dinners, served with pasta, salad, or roasted vegetables.
Ingredients
- 2 large boneless skinless chicken breasts (cut horizontally into 4 thin cutlets)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon milk
- ¾ cup grated Parmesan cheese
- ¾ cup breadcrumbs panko or Italian-style
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil or more for pan-frying
- Optional: lemon wedges and parsley for serving
Instructions
- Prep the chicken: Season both sides of chicken cutlets with salt and pepper.
- Coat the chicken: Dredge each chicken piece in flour, dip in egg mixture, then coat with the Parmesan-breadcrumb mixture. Press gently to adhere.
- Pan-fry method: Heat oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined plate.
- Bake method (optional): Preheat oven to 425°F (220°C). Place breaded chicken on a greased baking sheet. Spray tops with oil. Bake 18–20 minutes, flipping halfway, until crisp and cooked through.
- Serve: Garnish with parsley and lemon wedges. Serve warm over pasta, salad, or with vegetables.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- For extra crunch, use panko breadcrumbs.
- Add Italian seasoning to the breadcrumb mix for a herb-forward flavor.
- Leftovers can be reheated in the oven or air fryer to maintain crispiness.