Parmesan Crusted Chicken

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

Instructions

Step 1: Prepare

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

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.

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.

Step 5: Serve

Rest 3 minutes and serve with lemon and parsley.

How to Store Leftovers

Refrigerate Parmesan Crusted Chicken within 2 hours once the chicken has cooled enough to store safely, and use leftovers within 3 to 4 days. Keep lemon wedges and chopped parsley separate, then add them after reheating.

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.

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

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

Frequently Asked Questions