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Easy Crispy Parmesan Chicken Breast Cutlets Best Dinner

crispy parmesan chicken breast cutlets - featured image
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These crispy parmesan chicken breast cutlets are fast, easy, and perfect for busy weeknights. With a shatteringly crunchy panko-parmesan crust and juicy chicken inside, they’re a crowd-pleaser that comes together in under 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (optional)
  • ½ cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated parmesan cheese
  • ½ teaspoon dried oregano (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup olive oil or avocado oil
  • 1 tablespoon unsalted butter
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Place one chicken breast on a cutting board, cover with plastic wrap or parchment paper, and pound to ½-inch thickness using a meat mallet or rolling pin. Repeat with the second breast.
  2. Season both sides of the pounded chicken with salt, pepper, garlic powder, and onion powder. Let sit for 5 minutes.
  3. Set up a breading station: In the first shallow bowl, add the flour. In the second bowl, whisk eggs with 1 tablespoon water. In the third bowl, combine panko, parmesan, oregano, and red pepper flakes.
  4. Dredge one chicken breast in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into the panko-parmesan mixture, coating both sides evenly. Place on a plate. Repeat with the second breast.
  5. Heat a large cast-iron skillet over medium-high heat. Add olive oil and butter, swirling to combine. Wait until the butter stops foaming and the oil shimmers (about 2-3 minutes).
  6. Carefully place one breaded cutlet into the hot oil. Cook for 3-4 minutes on the first side until deeply golden brown. Flip and cook for another 2-3 minutes until the internal temperature reaches 165°F.
  7. Transfer the cooked cutlet to a wire rack set over a baking sheet. Repeat with the second cutlet, adding fresh oil if needed.
  8. Let the cutlets rest on the wire rack for 2-3 minutes. Slice against the grain and serve immediately with lemon wedges and fresh parsley.

Notes

For extra crunch, double-coat the chicken by dipping the breaded cutlet back into the egg wash and then into the panko mixture again. Let the breaded cutlets rest for 5 minutes before cooking to help the coating adhere. Use freshly grated parmesan for the best melt and flavor.

Nutrition

Keywords: crispy parmesan chicken, chicken cutlets, easy dinner, weeknight dinner, panko chicken, parmesan crusted chicken

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