Can I use chicken thighs instead of breasts?

Yes, just make sure they’re boneless and adjust the cooking time slightly—thighs may take a bit longer.

How do I keep the crust from falling off?

Dry the chicken well, dredge it thoroughly through each station, and avoid moving it around in the pan too early.

Can I bake it instead of pan-frying?

Absolutely. While pan-frying gives a crispier result, you can bake the cutlets at 425°F on a wire rack for even browning. Just be sure to flip halfway through baking.

Parmesan Crusted Chicken – Crispy, Juicy, and Ready Fast

Name: Parmesan Crusted Chicken – Crispy, Juicy, and Ready Fast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large chicken breasts (cut into 4 cutlets); 1/2 teaspoon garlic powder; Salt & pepper to taste; 1/4 cup flour; 2 eggs (beaten); 2/3 cup panko breadcrumbs; 1/2 cup freshly grated parmesan cheese; 1/2 heaping teaspoon Italian seasoning; 3 tablespoons olive oil (divided)

Description

This parmesan crusted chicken is crispy outside, juicy inside, and ready in just 30 minutes—perfect for weeknights.

Ingredients

Scale

2 large chicken breasts (cut into 4 cutlets)

1/2 teaspoon garlic powder

Salt & pepper to taste

1/4 cup flour

2 eggs (beaten)

2/3 cup panko breadcrumbs

1/2 cup freshly grated parmesan cheese

1/2 heaping teaspoon Italian seasoning

3 tablespoons olive oil (divided)

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Instructions

1. Preheat oven to 400°F (rack in top third).

2. Slice chicken breasts in half lengthwise; pat dry.

3. Season chicken with garlic powder, salt, and pepper.

4. Prepare 3 bowls: flour, eggs, panko + parmesan + seasoning.

5. Heat 2 tbsp oil in oven-proof skillet over medium heat.

6. Dredge chicken in flour, then eggs, then breadcrumb mix.

7. Fry two pieces at a time for 2–3 minutes per side.

8. Add 1 tbsp oil for second batch, fry remaining two cutlets.

9. Transfer all chicken to skillet and bake ~5 minutes, or until internal temp reaches 165°F.

10. Serve immediately.

Notes

Use panko for maximum crispiness.

If using seasoned panko, skip Italian seasoning.

Do not overcrowd skillet—cook in two batches.

Let crust set before flipping chicken.

Use a meat thermometer for perfect doneness.

Reheat in air fryer or skillet; avoid microwave for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Pan-Fried and Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 cutlet
Calories: Approximate
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: 0
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified