Crispy Parmesan Chicken Cutlets (Printable)

Tender chicken breasts baked with a crispy, golden Parmesan and herb crust for a flavorful main dish.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ To Finish

11 - Olive oil spray or 2 tablespoons olive oil
12 - Fresh parsley, chopped (optional, for garnish)
13 - Lemon wedges (optional, for serving)

# Directions:

01 - Heat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly oil or spray it.
02 - Butterfly each chicken breast by slicing horizontally, then pound to 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs and milk, third with panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each chicken cutlet in flour, shake off excess, dip in egg mixture, then press into the panko mixture, coating both sides evenly.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for enhanced crispness.
06 - Bake for 22 to 25 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Hints:

01 -
  • It's crispy and golden without deep frying, so your kitchen doesn't smell like oil for days.
  • The Parmesan crust actually stays crunchy even after it cools, which almost never happens.
  • Four ingredients in the breading mix means you probably have everything on hand right now.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when my first batch turned out soggy instead of crispy.
  • Panko makes all the difference; regular breadcrumbs turn dense and heavy.
03 -
  • If you're making these ahead, bread them and refrigerate for up to 24 hours before baking—this actually helps the coating stick better.
  • A meat mallet makes the work faster, but you can also use the bottom of a heavy pan if that's what you have.
Go Back