Parmesan Crusted Chicken

March 13, 2021

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Parmesan Crusted Chicken – chicken breasts are halved into smaller cutlets, dredged in a flavorful parmesan and panko bread crumb coating, and pan fried until beautifully golden brown and crisp. Such a tasty and exciting way to prepare otherwise bland chicken!

Parmesan Crusted Chicken

Parmesan Crusted Chicken

There’s nothing quite like a perfectly golden brown and crispy piece of chicken – especially when it’s highlighted with the bold yet welcome flavors of parmesan cheese!

You get a tender, juicy interior surrounded by that cheesy, slightly crunchy exterior that’s been fried in rich olive oil. Talk about a delicious Italian chicken dinner!

Though this recipe may require a few extra dishes for dredging, I’m telling you it’s easily worth it.

It’s a restaurant quality dish to be enjoyed in the comfort of your home.

Parmesan Crusted Chicken cutlets shown on a white serving platter from a side angle. Lemons are shown to the side and parsley is garnished over.

Parmesan Crusted Chicken Recipe Ingredients

  • Boneless skinless chicken breasts: You’ll begin with two larger chicken breasts which will be halved through their thickness, creating four smaller and thinner portions that will cook faster.
  • Olive oil: This is used for frying, so use standard refined not extra virgin so it withstands high temps.
  • All-purpose flour: This dry base layer helps the eggs stick to the chicken.
  • Eggs: This second layer helps the parmesan and bread crumbs stick.
  • Italian seasoning: A nice herby addition to the recipe that adds a little extra flavor. You can also just use 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp thyme and 1/2 tsp marjoram.
  • Garlic powder: I like to use dried garlic powder here because fresh garlic will burn and become bitter after cooking this long in the skillet.
  • Panko bread crumbs: I highly recommend panko bread crumbs here, not standard. They yield a crispier end result. You can usually find them by the other bread crumbs or in the Asian foods section of the grocery store.
  • Salt and pepper: Season fairly.
  • Lemon wedges: You’ll love this bright finishing touch. Just add upon eating so it doesn’t soften up the crispy crust.

Scroll down for full recipe with print option.

Photo of ingredients in parmesan crusted chicken. Includes chicken breasts, panko bread crumbs, flour, eggs, garlic powder, Italian seasoning, lemon, parmesan, olive oil, salt and pepper.

How to Make Parmesan Crusted Chicken

  1. Cut and flatten chicken breasts: Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.
  2. Mix flour and seasonings: In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
  3. Blend eggs: In a second shallow dish whisk eggs together until blended.
  4. Mix panko and parmesan: In a third shallow dish, toss together panko and parmesan.
  5. Dredge chicken flour and egg: Season chicken cutlets with salt and pepper on each side. Then working with one at a time, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.
  6. Coat in parmesan mixture: Transfer to panko parmesan mixture, coat both sides while pressing mixture in to coat well.
  7. Heat oil in pan: Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
  8. Cook chicken until browned: Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it’s browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
  9. Rest chicken on paper towels: Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.
  10. Garnish and serve: Serve warm with lemon wedges and garnished with parsley if desired.

Collage of four photos showing how to make parmesan crusted chicken. Includes pounding chicken thinner with a meat mallet, dredging in flour, coating in egg, then covering with parmesan panko mixture.

Can It Be Baked?

You can bake this chicken, just keep in mind it won’t be quite as golden brown and flavorful. Here’s the method:

  • Preheat oven to 400 degrees.
  • Prepare chicken as directed up to step 6.
  • Set chicken on a wire rack set over a rimmed baking sheet.
  • Drizzle coated chicken lightly with olive oil or spray with olive oil cooking spray.
  • Bake until center registers 165 degrees in thickest portion, around 15 minutes.

Parmesan chicken shown being fried in a skillet.

What to Serve with Parmesan Crusted Chicken

Variations:

  • Try with a blend of cheeses such as parmesan and Romano cheese.
  • Finish the cooked cutlets with a slice of provolone or mozzarella and broil just briefly on a sheet pan.
  • Replace the dried Italian seasoning with fresh herbs such as oregano or parsley.
  • Add lemon zest to the parmesan panko mixture.
  • Serve with a sauce for dipping such as marinara sauce.
  • Serve inside a sub sandwich.

Helpful Tips:

  • Be sure to use thin chicken portions, otherwise the exterior will burn by the time the interior is cooked through with thicker portions.
  • Use good quality Parmigiano Reggiano for best flavor. Definitely avoid the pre-shredded parmesan that’s finished with a powdery coating, it won’t melt smoothly.
  • Freshly shred the cheese and shred fine so it coats more evenly and melts more evenly.
  • Monitor interior temperature of chicken with an instant read thermometer. Aim for 165 degrees, much past that and chicken breasts start to dry out.
  • Cook chicken in two batches so it’s not crowded and therefore cooks more evenly and browns better.

Parmesan Crusted Chicken fried breast shown on a serving plate with a side of asparagus and tomatoes.

More Tasty Chicken Recipes to Try

Parmesan Crusted Chicken
5 from 10 votes

Parmesan Crusted Chicken

Servings: 4
Prep15 minutes
Cook16 minutes
Ready in: 31 minutes

Ingredients

  • 2 (10 oz each) boneless skinless chicken breasts
  • 1/2 cup (2.5 oz) all-purpose flour
  • 2 tsp Italian seasoning
  • 1 1/2 tsp garlic powder
  • 2 large eggs
  • 1 cup (2.5 oz) panko bread crumbs
  • 1/2 cup (1.5 oz) finely shredded parmesan cheese
  • Salt and freshly ground black pepper
  • 6 Tbsp olive oil
  • Lemon wedges and fresh parsley (optional), for serving

Instructions

  • Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.
  • In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
  • In a second shallow dish whisk eggs together until blended.
  • In a third shallow dish toss together panko and parmesan.
  • Season chicken cutlets with salt and pepper on each side. Then working with one at a time dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.
  • Transfer to panko mixture, coat both sides while pressing mixture in to coat well.
  • Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
  • Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it's browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
  • Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.
  • Serve warm with lemon wedges and garnished with parsley if desired.
Nutrition Facts
Parmesan Crusted Chicken
Amount Per Serving
Calories 566 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 191mg64%
Sodium 502mg22%
Potassium 649mg19%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 42g84%
Vitamin A 278IU6%
Vitamin C 2mg2%
Calcium 199mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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18 Comments

  • Shanna

    Hi,
    I’ve been following your blog for a few months now. I really love it. I still consider myself fairly new to cooking because even though I do know how to make basic meals I don’t know how to do stuff like this and I need a recipe. My husband generally likes my cooking but he was raving about this chicken. It made me so happy. Thank you so much! I made green beans and mashed potatoes as the sides.

  • Candace

    We really liked this and found the recipe easy to follow. This cooks up quickly which is really nice. I don’t believe I will use olive oil again though as the smoke point is too low. Otherwise this id something I think kids would like also since there us no overpowering flavor.

  • B. Radiant

    I love this recipe – I use it as a base for baked chicken parm. I skip the frying and go right into the oven. I also add a few spices to my pan Korean. Yum 😋

  • Patty Wynne

    This is the second time I made it and it’s so easy and absolutely delicious!!!

  • Elaine Mooney

    I would have taken a picture, but my neighbour called and I had to reheat the chicken. It was very brown! but still tasted delicious. I used chicken drumsticks as my local store was selling them at £1.49 a kilo. Obviously they take longer to cook, so I marinated them overnight in buttermilk, lemon, garlic, the Italian herbs and salt and pepper. I served them with your avocado/corn salsa. Super tasty. Where do you get your inspiration from? I can probably go a month without cooking the same dish twice, but you must be able to go six months! And you’re an excellent baker as well as a cook. I do great bread, but my sweet recipes are generally a disaster ☺️ I’m going to try some of your recipes, as they all seem pretty foolproof, so far. Due to virus, I cook for some elderly people in my street who can’t get out and about. This recipe and the pepper steak are their absolute favourites! So glad I found your blog, your food is amazing. Elaine xx