Parmesan Crusted Chicken
Parmesan Crusted Chicken is golden, crispy, and packed with cheesy flavor. It's a quick and easy recipe that's gauranteed to become afamily favorite.
Ingredients
- 6 tablespoon olive oil
- 1¼-1½ lb boneless skinless chicken breasts 4 cutlets -split large breasts in half to make 5-6 ouce cutlets
- ½ cup all-purpose flour
- ¼ teaspoon black pepper
- ½ teaspoon table salt
- 2 large eggs
- ¼ cup cold water
- 1 cup panko bread crumbs
- ⅔ cup grated parmesan cheese -I use Locatelli Romano cheese
- 2 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1 tablespoon Italian parsley -finely chopped (save one teaspoon for garnish)
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Instructions
- If the breasts are large, butterfly them and split them into two portions, making four pieces in total.
- Pat the chicken breasts dry with paper towels.
- Cover the breasts with plastic wrap and pound each piece to ¼-inch thickness with the flat side of a meat mallet.
- Add the all-purpose flour, table salt, and black pepper to a shallow bowl. Whisk to combine.
- Add the eggs and cold water to another shallow bowl and whisk to combine.
- In another shallow bowl, add the panko bread crumbs, grated parmesan, Italian seasoning, parsley, and garlic powder. Whisk to combine.
- Dredge the breasts in the flour mixture, coating both sides.
- Shake off any excess flour and place them one at a time in the egg wash. Coat completely.
- Let any excess egg drip off, then place the breasts one at a time in the bread crumb mixture. Press the breasts into the mixture to coat them well on both sides.
- Add the olive to a large skillet over medium heat.
- Add the prepared breasts to the hot pan and cook until golden brown (3-4 minutes. Then flip them over and cook on the other side for 3-4 minutes until golden brown and a meat thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. If the breasts are browning too quickly, reduce the heat.Don't crowd the pan; if necessary, cook in two batches.
- Transfer the finished breasts to a rack or paper towels to drain.
- Garnish with chopped parsley and serve with lemon wedges, mashed potatoes, and green beans.
Notes
Can I Change Up the Recipe?
Absolutely. We made the dish with panko breadcrumbs for extra crunch, but you can use Italian breadcrumbs or regular ones if that’s what you’ve. You’ll lose some light, crispy texture, but it still delivers on flavor and gets the job done.
Add a pinch of cayenne, smoked paprika, or even some lemon zest to the parmesan mixture if you want a little more kick. It’s a simple upgrade that adds your own personal flair to every bite.
You can also mix fresh parsley or chopped basil into the bread crumb mixture for a more herbaceous, fragrant finish. It’s an easy way to add a bit of freshness without altering the flavor.
How can I tell when the chicken is fully cooked without cutting into it?
Use an instant-read thermometer and pull the chicken when it reaches 165°F. That way, you get tender chicken every time, without drying it out.
Why did my Parmesan crust fall off or go soggy?
Many home cooks fry on too high heat or use too little oil, causing the crust to burn or pull away from the chicken. Try medium-high heat and enough olive oil so it reaches halfway up the sides of the cutlets.
Can I air-fry this Parmesan Crusted Chicken instead?
Absolutely. Preheat your air fryer to 380°F, don’t overcrowd the basket, and cook for 12-15 minutes, flipping halfway. Lightly spray with cooking spray first for a crisp, golden crust.
Nutrition
Calories: 578kcalCarbohydrates: 27gProtein: 42gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 198mgSodium: 895mgPotassium: 674mgFiber: 2gSugar: 1gVitamin A: 424IUVitamin C: 3mgCalcium: 218mgIron: 3mg
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