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Parmesan crusted chicken on a white plate garnished with beans and lemon slices.

Easy Parmesan Crusted Chicken Recipe

Author: Jessica Haggard
Take classic breaded chicken to a whole new level and whip up the dreamy, crispy perfection that is parmesan crusted chicken. Prep, coat, and cook all in under 30 minutes. Simple ingredients, big flavors, and minimal prep time make this a go-to recipe for when you need a delicious meal on your table fast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 434 kcal

Ingredients
 
 

  • 4 small boneless skinless chicken breasts or 4 chicken cutlets
  • ¼ cup flour
  • 1 tablespoon Italian seasoning
  • ½ tablespoon salt
  • 2 large eggs whisked
  • ½ cup Panko breadcrumbs
  • ½ cup Parmesan cheese finely shredded
  • ⅓ cup olive oil
  • 4 portions lemon wedges for garnish

Instructions
 

  • Prepare the chicken breast into cutlets if it is not already. Place the chicken on a cutting board and cover it with a layer of plastic wrap. Use the flat side of a mallet to pound the meat to an even ¼-inch thickness.
  • Arrange three shallow dishes in an assembly line. The first with flour, Italian seasoning, and salt, the second with eggs, and the third with breadcrumbs and Parmesan mixed together.
  • Heat the oil in a heavy-bottom skillet or frying pan over medium heat.
  • Dredge one cutlet through the flour blend. Then, dip it in the egg and flip to cover the second side. Let any excess egg drip off. Finally, press it into the breadcrumbs and cheese, likewise flipping it over to cover the second side.
  • Arrange two at a time in the pan and cook each side for 2 to 3 minutes until golden brown and crispy. Flip to cook the second side for about the same amount of time. The internal temperature should read 165F on an instant-read thermometer.
  • Repeat with the second two chicken breasts. Garnish with lemon wedges and serve warm.

Video

Notes

  • Use chicken pieces of the same size and thickness to ensure even cooking.
  • After breading the chicken breasts, transfer them to a plate and spoon leftover breadcrumbs on top of each piece and pat them using your fingers to fully coat.
  • Don’t try to fit all the pieces in your pan to cook at the same time. Take that extra bit of time to batch cook the chicken so that they cook evenly and come out perfectly crispy every time.
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Serve: Pair with sides like green beans, garlic mashed potatoes, or roasted veggies. Serve it with your favorite dipping sauce or with your favorite soup or salad. For a heartier meal, enjoy it on top of rice, pasta, or a bed of greens. They’re great inside a sub or a sandwich, too!
Store: Cool cooked chicken completely, place in an airtight container, and store in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Thaw in the fridge before reheating. To reheat, arrange chicken breasts on a sheet pan and warm in the oven at 350 F for 10 to 12 minutes, or until warmed through. They should crisp up again!

Nutrition

Serving: 1cutletCalories: 434kcalCarbohydrates: 13gProtein: 34gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.02gCholesterol: 174mgSodium: 1295mgPotassium: 503mgFiber: 1gSugar: 1gVitamin A: 288IUVitamin C: 1mgCalcium: 203mgIron: 2mg
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