Dinner

Parmesan Crusted Chicken Recipe

ByMarina Montclair December 6, 2025December 6, 2025

Introduction

Parmesan Crusted Chicken offers a delightful combination of crispy, golden breadcrumbs and savory Parmesan cheese. This easy-to-make dish is perfect for weeknight dinners or entertaining guests, delivering impressive flavor with minimal effort.

A blue shallow round plate holds a golden brown crispy breaded chicken cutlet on the right side, sprinkled lightly with small pieces of green parsley. On the left side, there is a nest of creamy white fettuccine pasta with a smooth, rich texture. Behind the pasta, several pieces of roasted green asparagus tips are placed. The plate sits on a white marbled surface with a silver fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts (cut into cutlets and pounded ½ inch thick, 453.6 grams)
Salt and pepper, to taste
½ cup all-purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup panko breadcrumbs (112 grams)
½ cup Parmesan cheese, grated (25 grams)
½ tablespoon dried basil
½ tablespoon dried oregano
1 teaspoon garlic powder
¼ cup vegetable oil (198 grams or 236.5 ml)

Instructions

Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.
Step 2: Slice the chicken breasts in half, butterfly style. Pound them to an even thickness of ½ inch by placing between plastic wrap and using a rolling pin or meat mallet. Pat dry with paper towels and season both sides lightly with salt and pepper.
Step 3: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine the panko breadcrumbs, Parmesan cheese, dried basil, oregano, and garlic powder.
Step 4: Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat evenly with the seasoned breadcrumb mixture. Arrange the coated chicken on the wire rack. Let it rest while heating the oil.
Step 5: Heat the vegetable oil in a heavy-bottomed large skillet over medium heat until it reaches 350°F as measured by an instant-read thermometer.
Step 6: Fry the chicken breasts in batches of two for about 3 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown. Transfer the cooked chicken back to the wire rack and tent loosely with foil to keep warm while frying the remaining pieces.
Step 7: Serve immediately and enjoy your crispy Parmesan crusted chicken.

Tips & Variations

For extra flavor, add freshly chopped parsley or a squeeze of lemon juice before serving.
Use Italian seasoned breadcrumbs in place of plain panko for added herbs and spice.
Try baking the chicken at 400°F for 20 minutes instead of frying for a lighter version.

Storage

Store leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a wire rack to help retain crispiness, or use an air fryer for a few minutes until warmed through.

How to Serve

The image shows a meal on a round white plate with a blue inner surface, featuring three main parts. On the right side is a large, golden-brown breaded and crispy chicken cutlet with small green herbs sprinkled on top. To the left of the chicken is a mound of creamy, off-white fettuccine pasta, twisted loosely with smooth sauce coating the noodles. In the upper left corner of the plate, there are several pieces of grilled asparagus with charred tips, adding a dark green color and slightly rough texture. The plate is set on a white marbled surface, and there is a silver fork visible at the bottom right corner. Small bits of green herbs are scattered on the surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Pound them to an even thickness and adjust cooking time as needed until they reach 165°F internally.

Can I prepare the chicken ahead of time?

You can bread the chicken ahead and keep it refrigerated for a few hours before frying. For best results, fry just before serving to maintain the crispy crust.