parmesan crusted chicken
Crispy, golden cutlets with a nutty cheese-and-panko crust and a juicy center, pan-fried in about 35 minutes.
Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 lb / 680 g
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 cup finely grated Parmesan cheese about 3 oz / 85 g
- 3/4 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 cup light olive oil plus more as needed
- 1 tbsp unsalted butter
- 1 lemon cut into wedges
- 1 tbsp chopped fresh parsley
Instructions
- Slice each chicken breast in half horizontally and pound to an even 1/2-inch thickness.
- Pat dry and season both sides with salt and pepper.
- Place the flour in one shallow dish. Whisk the eggs and Dijon in a second. Mix the Parmesan, panko, garlic powder, oregano, and smoked paprika in a third.
- Dredge each cutlet in flour, dip in the egg mixture, then press firmly into the Parmesan mixture on both sides.
- Rest the breaded cutlets on a wire rack for 10 minutes.
- Heat the oil and butter in a large skillet over medium heat until the butter foams.
- Cook two cutlets at a time for 4 to 5 minutes, until deep golden underneath.
- Flip once and cook 3 to 4 minutes more, until the chicken reaches 165°F (74°C) inside.
- Rest on the wire rack for 3 to 5 minutes. Finish with lemon juice and parsley and serve.
Notes
- For thick cutlets, brown both sides in the pan, then finish in a 400°F (200°C) oven for 5 to 8 minutes.
- Grate the Parmesan yourself for the crispiest, most even crust.
- Leftover parmesan crusted chicken reheats best in an air fryer or oven, never the microwave.
- Nutrition values are approximate and depend on the exact brands used.