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Italian

Crispy Parmesan Chicken

Thin cutlets get a parmesan and breadcrumb crust, then a fast pan-fry. Lemon at the end keeps the crust from tasting heavy.

Prep
15 min
Cook
12 min
Total
27 min
Servings
4
Difficulty
Medium
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Golden parmesan-crusted chicken cutlets with a lemon wedge on a plate.

Why you’ll love it

  • Pounding the chicken means it cooks in minutes and stays even.
  • Parmesan in the crust browns deeper than breadcrumbs alone.
  • You can fry in two batches so the crust stays crisp.
  • A squeeze of lemon is the whole sauce.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pound the chicken to about 1/2 inch thick. Season with salt and pepper.

  2. 2

    Set up three shallow bowls: flour, beaten eggs, and panko mixed with parmesan and garlic powder.

  3. 3

    Dredge each cutlet in flour, then egg, then the crumb mixture. Press the crumbs on so they stick.

  4. 4

    Heat 2 tablespoons of oil in a large skillet over medium. Fry half the cutlets until deep golden, 3 to 4 minutes per side, and 165°F in the center.

  5. 5

    Add the remaining oil and fry the second batch the same way.

  6. 6

    Rest 2 minutes. Finish with parsley and lemon wedges.

Pro tips

  • Medium heat, not high. The cheese in the crust browns fast.
  • Let the cutlets sit 5 minutes after breading if you have it. The coating sticks better.
  • Do not crowd the pan. Steam is the enemy of a crust.

Easy substitutions

Panko
Regular breadcrumbs. The crust will be finer, not as shaggy.
Chicken breasts
Thin-cut chicken cutlets. Skip the pounding and check early.
Olive oil
A neutral oil if you want less olive flavor in the crust.

Storage and reheating

Storage

Refrigerate up to 3 days. The crust will soften.

Reheating

Reheat on a rack in a 400°F oven for 8 to 10 minutes. The microwave will make the crust limp.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
490
Protein
42 g
Carbs
22 g
Fat
24 g
Fiber
1 g

Moderate · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients