Dinner

Parmesan Crusted Chicken Recipe

ByElla Hart December 6, 2025December 6, 2025

Introduction

Parmesan Crusted Chicken is a crispy, flavorful dish that’s perfect for a satisfying weeknight dinner. With a crunchy breadcrumb and cheese coating, this chicken is golden on the outside and juicy inside. It’s quick to prepare and sure to please the whole family.

On a round white plate with a blue inner surface, there is a large piece of golden brown breaded chicken cutlet, which has a crispy and crunchy texture with some green herb bits sprinkled on top. To the left of the cutlet, there is a serving of creamy fettuccine pasta with a smooth, pale off-white sauce that makes the pasta look soft and rich. In the upper left corner of the plate, several green roasted asparagus spears lean slightly, adding a fresh, textured contrast. The plate is set on a white marbled surface, and part of a silver fork is visible to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts (cut into cutlets, pounded 1/2 inch thick)
Salt and pepper
1/2 cup all purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup panko breadcrumbs (112 grams)
1/2 cup Parmesan cheese (25 grams), grated
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon garlic powder
1/4 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 any thick areas to 1/2 inch thickness using plastic wrap and a rolling pin or meat mallet. Pat dry and season both sides with salt and pepper.
Step 3: Place flour on a plate. In a shallow dish, whisk together eggs and milk. In another shallow dish, combine panko breadcrumbs, Parmesan cheese, dried basil, garlic powder, and dried oregano.
Step 4: Dredge each chicken breast first in flour, then in the egg mixture, and finally in the seasoned panko mixture. Place coated chicken on the wire rack. Repeat for all pieces and allow to rest while heating oil.
Step 5: Heat vegetable oil in a heavy-bottomed large skillet over medium heat until it reaches 350°F (use an instant-read thermometer).
Step 6: Fry 2 chicken breasts at a time for about 3 minutes per side, or until the internal temperature reaches 165°F. Transfer cooked chicken to the prepared wire rack. Keep finished pieces loosely tented with foil while frying the remaining chicken.
Step 7: Serve hot and enjoy your Parmesan Crusted Chicken!

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the breadcrumb mixture.
Substitute dried herbs with fresh chopped basil and oregano for a brighter taste.
Use a combination of Parmesan and Pecorino cheese for a sharper crust.
Serve with a side of marinara sauce for dipping.

Storage

Store leftover Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet and warm in a 375°F oven for 8-10 minutes to maintain crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

The image shows a close-up of a blue ceramic plate on a white marbled surface. On the plate, there is one large piece of crispy, golden-brown breaded chicken cutlet with a crunchy texture, sprinkled lightly with small green herb pieces. Next to the chicken on the left side, there is a serving of creamy, white fettuccine pasta with a smooth sauce, slightly piled in loose curls. In the top left corner of the plate, several green asparagus spears are stacked, adding a fresh contrast. A silver fork is placed on the right side of the plate. The overall composition is bright and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the Parmesan Crusted Chicken instead of frying?

Yes, you can bake the chicken at 425°F for about 20-25 minutes on a greased baking sheet until golden and cooked through. Baking is a healthier alternative but may result in a slightly less crispy crust.

What can I use instead of panko breadcrumbs?

If you don’t have panko, plain breadcrumbs or crushed cornflakes can work as substitutes. Keep in mind that panko gives the crispiest texture due to its larger flakes.