Crispy Parmesan Chicken Cutlets (Printable)

Juicy chicken breasts with a crispy Parmesan and herb crust, baked until golden and flavorful.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Breading

02 - 1/2 cup all-purpose flour (60 g)
03 - 2 large eggs
04 - 1 tbsp milk
05 - 1 cup panko breadcrumbs (60 g)
06 - 1/2 cup grated Parmesan cheese (50 g)
07 - 1 tsp garlic powder
08 - 1 tsp dried Italian herbs (basil, oregano, or mixed)
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ To Finish

11 - Olive oil spray or 2 tbsp olive oil
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# Preparation steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly spray or oil it.
02 - Butterfly each chicken breast by slicing horizontally, then pound to 1/2-inch thickness using a meat mallet. Pat dry with paper towels.
03 - Set up three shallow bowls: flour in the first, beaten eggs with milk in the second, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
04 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then press into the panko-Parmesan mixture, coating both sides thoroughly.
05 - Place breaded cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for crispiness.
06 - Bake for 22 to 25 minutes, flipping halfway through, until cutlets are golden brown and reach an internal temperature of 165°F.
07 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert advice:

01 -
  • It delivers all the crispy, golden satisfaction of fried chicken without standing over a pan of hot oil.
  • The Parmesan crust gets deeply savory and crunchy in the oven, and the chicken stays unbelievably juicy inside.
  • You can prep the breading station in under ten minutes, and the oven does the rest while you set the table or make a salad.
  • Leftovers reheat beautifully and make exceptional sandwiches the next day.
02 -
  • Pounding the chicken to an even thickness is not optional. Thick spots will stay raw while thin edges overcook, and you'll lose that perfect juicy texture.
  • Don't skip the olive oil spray or drizzle before baking. Without it, the breading will stay pale and soft instead of turning golden and crispy.
  • Flip the cutlets halfway through baking so both sides get equal heat and color, otherwise one side stays soggy.
03 -
  • Press the panko mixture firmly onto each cutlet with your palms to create a thick, even crust that won't fall off during baking.
  • Use a wire rack set inside your baking sheet if you have one; it allows air to circulate under the cutlets and makes the bottom even crispier.
  • For a spicy kick, add a pinch of cayenne or red pepper flakes to the panko mixture.
Go back