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Parmesan Crusted Chicken
5 from 54 votes

Parmesan Crusted Chicken

Parmesan Crusted Chicken features chicken breasts pounded thin and coated in a seasoned flour mix, dipped in beaten eggs, then encrusted with a mixture of panko breadcrumbs and finely shredded Parmesan cheese. The chicken is pan-fried in olive oil until golden brown, creating a crisp, flavorful crust with a tender interior. This preparation offers a satisfying crunch and cheesy depth without complex seasoning and pairs well with fresh lemon and parsley garnishes.

Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 (10 oz each) chicken breast boneless skinless
  • 1/2 cup (2.5 oz) all-purpose flour
  • 2 tsp Italian seasoning
  • 1 1/2 tsp garlic powder
  • 2 large egg
  • 1 cup (2.5 oz) panko bread crumbs
  • 1/2 cup (1.5 oz) Parmesan Cheese finely shredded
  • salt freshly ground
  • black pepper freshly ground
  • 6 Tbsp olive oil
  • lemon optional), for serving, wedges; fresh
  • parsley optional), for serving, wedges; fresh

Instructions

    Cup of Yum
  1. 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. In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
  3. In a second shallow dish whisk eggs together until blended.
  4. In a third shallow dish toss together panko and parmesan.
  5. 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. Transfer to panko mixture, coat both sides while pressing mixture in to coat well.
  7. Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
  8. 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. 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. Serve warm with lemon wedges and garnished with parsley if desired.