Crispy Parmesan Crusted Chicken

Get ready to make a crispy, golden chicken that’s packed with flavor! This easy-to-follow recipe gives you juicy, breaded chicken cutlets with a savory Parmesan-panko crust (using Penny Panko, of course!), perfect for weeknight dinners or impressing friends. Pair it with fresh lemon wedges and parsley for a simple, elegant touch.

Crispy Parmesan Crusted Chicken Recipe

Servings: 4 servings (or double up if you need extra!)

Ingredients

• Chicken:
• 2 boneless, skinless chicken breasts (10 oz each)
• Salt and freshly ground black pepper, to taste
• Breading Ingredients:
• ½ cup all-purpose flour
• 2 tsp Italian seasoning (for that herby kick)
• 1 ½ tsp garlic powder (adds a delicious depth)
• 2 large eggs
• 1 cup Penny Panko breadcrumbs
• ½ cup finely shredded Parmesan cheese (a little magic in each bite)
• Cooking:
• 6 Tbsp olive oil (for that golden crunch)
• For Serving (optional but recommended!):
• Lemon wedges
• Fresh parsley, chopped

Instructions for the Best Crispy Parmesan Chicken

1. Prepare the Chicken: Butterfly each chicken breast and split to make four pieces. Place the chicken pieces between plastic wrap, then pound them to an even ¼-inch thickness using the flat side of a meat mallet. This helps them cook evenly and keeps them tender.
2. Season and Set Up Breading Stations:
• In the first shallow dish, mix the flour with Italian seasoning and garlic powder.
• In a second dish, whisk the eggs until blended.
• In a third dish, combine the Penny Panko and Parmesan cheese.
3. Bread the Chicken: Season both sides of each chicken cutlet with salt and pepper. One by one, dredge each cutlet first in the flour mixture, then dip into the eggs, letting any excess drip off, and finally press into the panko-Parmesan mixture to fully coat.
4. Cook to Perfection:
• Heat ¼ cup olive oil in a 12-inch non-stick skillet over medium heat until shimmering.
• Add two cutlets to the skillet and cook until golden brown on the bottom, about 4 minutes. Flip and continue cooking until golden brown on the other side and the center reaches 165°F on an instant-read thermometer, about 4 more minutes.
• Transfer to a plate lined with paper towels. Keep the oil in the skillet, adding the remaining 2 Tbsp if needed, and repeat with the remaining chicken pieces.
5. Serve and Enjoy: Serve your crispy Parmesan chicken warm, garnished with fresh parsley and lemon wedges on the side for a bright, tangy finish!

These crispy chicken cutlets pair well with everything from pasta to fresh salads, making them a versatile star on any plate.

Stay Cheesin'!

Recipe adapted from cookingclassy.com.