Crispy Parmesan Chicken Cutlets (Printable)

Tender chicken breasts baked with a crispy Parmesan and panko crust for a flavorful, golden finish.

# What You'll Need:

→ Chicken

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

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tbsp milk
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
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, for garnish)
13 - Lemon wedges (optional, for serving)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly oil or spray 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: first with flour, second with beaten eggs mixed with milk, third with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
04 - Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, then press into the panko-Parmesan mixture, coating both sides thoroughly.
05 - Place breaded cutlets on prepared baking sheet. Lightly drizzle or spray with olive oil for extra crispiness.
06 - Bake for 22–25 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
07 - Serve hot, optionally garnished with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like your favorite fried chicken but baked, so no guilt and no greasy hands afterward.
  • The Parmesan gets nutty and impossibly crispy in the oven—one of those happy accidents that became the whole point.
  • You can have it on the table in under an hour, and it impresses every single person who tastes it.
02 -
  • If your cutlets come out soft instead of crispy, it's almost always because the oil coating was too heavy or you didn't flip them halfway through—the oven needs to crisp both sides.
  • Pounding the chicken evenly is non-negotiable because thick spots will stay bland while thin edges get rubbery, and using the flat side of the mallet works better than the bumpy side.
03 -
  • If you pound too thin, the edges can brown before the center cooks, so aim for a consistent 1/2-inch thickness and you'll get perfect results every time.
  • The egg wash is doing real work here—it's what makes the breadcrumbs stick, so make sure every part of each cutlet makes contact with it.
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