Crispy Parmesan Chicken Cutlet (Print Version)

Thin chicken breasts coated in Parmesan and panko, pan-fried until golden and crispy.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Breading

02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup grated Parmesan cheese (approximately 1 ounce)
05 - 1 cup panko breadcrumbs (approximately 3.5 ounces)
06 - 1/2 cup all-purpose flour (approximately 2.1 ounces)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ For Frying

11 - 1/3 cup olive oil (approximately 2.7 fluid ounces)

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped (optional)

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to about 1/2 inch thickness using a meat mallet or rolling pin.
02 - Season both sides of each chicken breast evenly with salt and black pepper.
03 - Set up three shallow bowls: one with flour, another with whisked eggs mixed with milk, and the last with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, and dried oregano.
04 - Dredge each breast in flour, tapping off excess, then dip into the egg mixture, and finally press into the breadcrumb mixture to coat thoroughly.
05 - Warm olive oil in a large skillet over medium-high heat until shimmering.
06 - Fry chicken cutlets in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer cooked cutlets to a paper towel-lined plate to absorb excess oil.
08 - Serve immediately garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The Parmesan crust stays crispy even after cooling, so leftovers are almost as good as fresh.
  • Pounding the chicken thin means it cooks in minutes, making weeknight dinners feel effortless.
  • You'll taste restaurant-quality results with ingredients already sitting in your pantry.
02 -
  • The meat mallet is not optional; skipping it or using a rolling pin carelessly leaves the chicken uneven and your timing off.
  • Once the chicken is breaded, cook it right away or the moisture from the egg wash softens the crust and you lose that satisfying crunch.
  • If your oil isn't hot enough, you end up with a pale, greasy crust instead of golden and crispy, and the chicken cooks too slowly inside.
03 -
  • If Parmesan is expensive where you shop, buy the block and grate it fresh right before breading; it browns better and tastes sharper than pre-shredded.
  • Keep a meat thermometer handy and check the thickest part of the chicken; this removes all guesswork and saves you from overcooking.
  • A pinch of chili flakes mixed into the breadcrumb coating adds a subtle heat that people love without anyone realizing what they're tasting.
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