Crispy Parmesan Chicken Cutlet

There's something undeniably satisfying about a perfectly crispy chicken cutlet—golden brown on the outside, tender and juicy within. This Italian-American classic brings together the nutty richness of Parmesan cheese and the light, airy crunch of panko breadcrumbs for a coating that elevates simple chicken breasts into something special. Whether you're whipping up a quick weeknight dinner or serving something impressive for guests, these cutlets deliver restaurant-quality results with minimal fuss. The aromatic blend of garlic powder and oregano infuses every bite with savory Italian flair, while a quick sizzle in hot olive oil creates that irresistible crispy crust that makes this dish a family favorite.

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The secret to achieving that restaurant-quality crunch lies in the three-step breading process: a light dusting of flour, a quick dip in egg wash, and a generous coating of the Parmesan-panko mixture. Pounding the chicken breasts to an even thickness not only helps them cook quickly and evenly but also creates a larger surface area for that crispy coating to cling to. The result is a cutlet that's substantial enough to feel satisfying but not so thick that it becomes heavy.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 150 g each)
• Breading: 2 large eggs, 2 tablespoons milk, 1 cup (100 g) grated Parmesan cheese, 1 cup (100 g) panko breadcrumbs, 1/2 cup (60 g) all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper
• For Frying: 1/3 cup (80 ml) olive oil (or vegetable oil, for frying)
• To Serve: Lemon wedges, fresh parsley, chopped (optional)

Instructions

Step 1:

Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound each breast to about 1/2 inch (1.25 cm) thickness.

Step 2:

Season both sides of the chicken with salt and pepper.

Step 3:

Prepare three shallow bowls: In the first, place the flour. In the second, whisk the eggs with the milk. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and oregano.

Step 4:

Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.

Step 5:

Heat the olive oil in a large skillet over medium-high heat.

Step 6:

Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 74°C/165°F).

Step 7:

Transfer to a paper towel–lined plate to drain.

Step 8:

Serve hot, garnished with fresh parsley and lemon wedges.

Zusatztipps für die Zubereitung

For the crispiest results, avoid overcrowding the pan—cooking in batches ensures each cutlet has enough space to develop a beautiful golden crust without steaming. Let the oil come to proper temperature before adding the chicken; you should see it shimmer slightly. Don't flip the cutlets too early—wait until the coating is deeply golden and releases easily from the pan. Use tongs instead of a fork to prevent piercing the meat and losing those precious juices.

Varianten und Anpassungen

For a touch of heat, add a pinch of red chili flakes to the breadcrumb mixture. Substitute Italian seasoning blends for the oregano, or add some grated lemon zest for brightness. For a gluten-free version, use almond flour or gluten-free breadcrumbs. You can also use this same breading technique for pork cutlets or even eggplant slices for a vegetarian alternative.

Serviervorschläge

These cutlets shine when served alongside a bright arugula salad dressed with lemon vinaigrette, which cuts through the richness beautifully. They're equally delicious over pasta with marinara sauce, alongside roasted vegetables like broccoli or asparagus, or even tucked into a sandwich with some crisp lettuce and tomato. The traditional lemon wedges are essential—squeeze them over just before eating to wake up all the flavors.

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This recipe is a testament to the beauty of Italian-American comfort food—simple ingredients transformed through technique into something truly memorable. The satisfying crunch when you bite into these cutlets, the way the Parmesan melts and mingles with the savory chicken, and that bright hit of citrus from the lemon wedges all come together in perfect harmony. Whether you're cooking for a family on a busy Tuesday night or serving friends on the weekend, this dish delivers consistent deliciousness every time.

Recipe FAQs

→ How do I get the crispiest coating?

Use panko breadcrumbs instead of regular ones for extra crunch. Press the breadcrumb mixture firmly onto the chicken to ensure it adheres well. Don't overcrowd the pan when frying, and let the cutlets drain on paper towels to maintain crispiness.

→ Can I make these ahead of time?

Yes, you can bread the cutlets up to 4 hours ahead and refrigerate them. When ready to cook, fry them as directed. For leftovers, reheat in a 375°F oven for 10-12 minutes rather than microwaving to preserve the crispy texture.

→ What's the best way to pound chicken evenly?

Place chicken between two sheets of plastic wrap and use a meat mallet or rolling pin. Start from the center and work outward, pounding to an even 1/2-inch thickness. This ensures even cooking and tender results.

→ Can I bake these instead of frying?

Baking is possible but yields less crispy results. Place breaded cutlets on a greased baking sheet and bake at 400°F for 20-25 minutes, flipping halfway. For better crispiness, spray generously with oil spray before baking.

→ What should I serve with these cutlets?

Fresh arugula salad with lemon vinaigrette balances the richness beautifully. Pasta, roasted vegetables, or mashed potatoes also make excellent sides. The traditional pairing is simply lemon wedges for squeezing over the hot cutlets.