Crispy Parmesan Chicken Cutlets deliver that satisfying crunch without deep frying. The combination of panko and parmesan creates a golden crust that shatters beautifully with each bite.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Low Lactose
Ingredients
Scale
2 large chicken breasts, sliced in half horizontally into 4 thin cutlets
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
¾ cup freshly grated parmesan
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt and ¼ tsp black pepper
3 tbsp olive oil (or cooking spray)
Lemon wedges and chopped parsley, to serve
Instructions
Preheat the oven to 425°F (220°C). Line a tray with parchment and place a rack on top.
Pound the cutlets to an even ½ inch (1.5 cm) thickness and season with salt and pepper.
Set up 3 shallow bowls: flour, beaten eggs, and panko mixed with parmesan, garlic powder, and Italian seasoning.
Dredge each cutlet in flour, dip in egg, then press firmly into the panko mix.
Place on the rack and drizzle or spray with olive oil.
Bake 18 to 20 minutes, flipping halfway, until golden and 165°F (74°C) inside.
Finish with parsley and a squeeze of lemon.
Notes
Don’t skip the rack: elevating the cutlets allows hot air to circulate underneath for even crisping.
Press, don’t just coat: press the panko firmly so crumbs adhere deeply.
Check temperature early: use an instant-read thermometer to verify 165°F without overcooking.
Make-ahead friendly: bread cutlets and refrigerate uncovered on the rack for up to 2 hours before baking.
Freeze breaded but unbaked cutlets on a sheet pan, then transfer to freezer bags; bake from frozen adding 5-7 minutes.