Golden, crispy, and full of flavor, these Crispy Parmesan Chicken Cutlets are the ultimate comfort food. Lightly breaded chicken breasts are pan-fried to perfection, creating a crunchy outer layer while staying juicy and tender inside.
Whether served as a main dish, in a sandwich, or alongside pasta, these cutlets are a guaranteed hit. The best part? They come together in 30 minutes with simple ingredients you probably already have in your kitchen!
Why You’ll Love This Recipe
1. Crispy and Golden Brown
The perfect balance of crunchy coating and juicy chicken in every bite!
2. Simple, Pantry-Friendly Ingredients
You only need a few basic seasonings, breadcrumbs, and Parmesan cheese.
3. Quick and Easy to Make
Ready in 30 minutes—perfect for a busy weeknight meal!
4. Versatile and Customizable
Serve them with pasta, salad, or in a sandwich for a variety of meal options.
5. Great for Meal Prep
Make a batch ahead of time and reheat for a quick meal during the week.
Ingredients
- 2 large boneless, skinless chicken breasts, sliced in half lengthwise
- ½ teaspoon salt
- ½ teaspo
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning (optional)
- ¼ cup vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
This recipe is faster than traditional fried chicken while still delivering a crispy, flavorful result!
How to Make the Recipe
Step 1: Prep the Chicken
- Slice each chicken breast in half lengthwise to create thin cutlets.
- Season both sides with salt, pepper, garlic powder, and paprika.
Step 2: Set Up the Breading Station
- In one shallow bowl, add flour.
- In a second bowl, whisk the eggs.
- In a third bowl, mix breadcrumbs, Parmesan cheese, and Italian seasoning.
Step 3: Bread the Cutlets
- Dredge each piece of chicken in flour, shaking off excess.
- Dip into the egg mixture, coating evenly.
- Press into the breadcrumb mixture, ensuring an even crust.
Step 4: Cook the Cutlets
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F).
- Transfer to a paper towel-lined plate to absorb excess oil.
Step 5: Serve and Enjoy
Garnish with fresh parsley and lemon wedges for an extra pop of flavor.
Tips for Making the Recipe
- Slice Chicken Evenly – Cutting the breasts in half ensures even cooking and crispiness.
- Use Panko for Extra Crunch – Panko breadcrumbs create a lighter, crispier texture.
- Don’t Overcrowd the Pan – Cook in batches if needed to maintain a crispy crust.
- Let It Rest – Let the cutlets sit for a minute after frying to keep them crispy.
- Make It Spicier – Add red pepper flakes or cayenne pepper to the breadcrumb mix.
How to Serve
These Crispy Chicken Cutlets pair perfectly with:
- Pasta with Marinara or Alfredo Sauce
- Fresh Garden Salad
- Garlic Butter Mashed Potatoes
- In a Sandwich or Wrap
Make Ahead and Storage
Storing Leftovers
Refrigerate in an airtight container for up to 3 days.
Freezing
Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.
Reheating
- Oven: Bake at 375°F for 10 minutes to re-crisp.
- Air Fryer: Reheat at 350°F for 5 minutes.
- Stovetop: Heat in a skillet over medium heat for 2-3 minutes per side.