CRISPY CHICKEN

Parmesan Crusted Chicken

Tender chicken cutlets coated with parmesan, breadcrumbs, garlic, and herbs, then cooked until deeply golden and crisp.

Parmesan Crusted Chicken has a juicy center and a crisp coating of panko, parmesan, garlic, and Italian herbs. Baking the breaded cutlets on an oiled wire rack helps both sides brown while the chicken cooks evenly.

Jump to Recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
DifficultyEasy

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Ingredients

For the Chicken

  • 4 chicken breast cutlets, about 1 1/2 pounds total
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water

For the Parmesan Crust

  • 3/4 cup panko breadcrumbs
  • 3/4 cup finely grated parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil or cooking spray

For Serving

  • Lemon wedges
  • Chopped parsley

Substitutions

  • In Parmesan Crusted Chicken, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.
  • To make Parmesan Crusted Chicken gluten-free, use both gluten-free all-purpose flour and gluten-free panko.

Instructions

Step 1: Prepare

Heat the oven to 425°F. Set a wire rack on a sheet pan and coat it lightly with oil.

Prepare for Parmesan Crusted Chicken

Step 2: Set up breading

Season chicken. Put flour in one dish, eggs beaten with water in a second, and panko, parmesan, Italian seasoning, and garlic powder in a third.

Set up breading for Parmesan Crusted Chicken

Step 3: Bread the cutlets

Coat each cutlet in flour, egg, then the parmesan mixture, pressing the crumbs firmly onto both sides.

Step 4: Bake

Arrange on the rack, drizzle or spray with oil, and bake 16 to 20 minutes, flipping once, until golden and 165°F inside.

Bake for Parmesan Crusted Chicken

Step 5: Serve

Rest 3 minutes and serve with lemon and parsley.

Finished Parmesan Crusted Chicken ready to serve

How to Store Leftovers

Cool Parmesan Crusted Chicken promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Parmesan Crusted Chicken on a wire rack or sheet pan in a 375°F oven for 8 to 12 minutes, or in a 350°F air fryer for 4 to 6 minutes, until hot and crisp. Avoid adding water or covering it tightly because trapped steam softens the parmesan crust.

What to Serve With It

  • Roasted potatoes
  • A green salad
  • Pasta
  • Lemon wedges

Common Mistakes to Avoid

  • Using cutlets with uneven thickness, which can leave thick areas undercooked while thin areas become dry.
  • Skipping the flour, egg, and crumb order or failing to press the parmesan mixture firmly onto the chicken.
  • Crowding the wire rack, which traps steam and prevents the coating from crisping evenly.
  • Relying only on crust color instead of confirming 165°F in the thickest part.

Nutrition Information

Nutrient Per Serving
Calories 465
Protein 49g
Carbohydrates 25g
Fat 19g
Sugar 2g

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions

How do I know when Parmesan Crusted Chicken is done?

The coating should be crisp and golden, and the thickest part of each cutlet must reach 165°F. Let the chicken rest for 3 minutes before slicing.

How do I keep the parmesan coating from falling off?

Pat the chicken dry, coat it in the flour, egg, and crumb mixture in that order, press the crumbs firmly onto both sides, and let the breaded cutlets rest briefly before baking.

Can I bread the chicken ahead of time?

Yes. Bread the cutlets up to 4 hours ahead, arrange them uncovered on a rack in the refrigerator, and bake them close to serving time.

Can I use chicken thighs instead of cutlets?

Boneless chicken thighs can work when flattened to a similar thickness, but they may take longer. Always confirm 165°F in the thickest part.

About the Author

Written and edited by the FreshFork Recipes Team.

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