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Close-up of golden-brown, delicious Crispy Parmesan Chicken, showcasing its crispy coating and appetizing appearance.

Crispy Parmesan Chicken

This Crispy Parmesan Chicken recipe delivers perfectly golden and flavorful chicken cutlets every time. The foolproof method ensures maximum flavor, incredible texture, and a surprisingly simple process, making it a family-friendly favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2-3 tablespoons olive oil or cooking spray
  • Fresh parsley for garnish optional
  • Lemon wedges for serving optional

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or resealable bag
  • 3 shallow bowls or dishes
  • large skillet
  • tongs
  • wire rack
  • Parchment paper (optional for baking)
  • Baking sheet (optional for baking)
  • Meat Thermometer

Method
 

  1. Place each chicken breast between two sheets of plastic wrap or in a resealable bag.
  2. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
  3. Season the chicken breasts generously with salt, pepper, garlic powder, and a pinch of Italian seasoning.
  4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper (mixed well, 2:1 ratio of breadcrumbs to Parmesan).
  5. Dredge each chicken breast in the flour, shaking off any excess.
  6. Dip the floured chicken breast into the beaten eggs, letting any excess drip off.
  7. Dredge the chicken breast in the breadcrumb mixture, pressing gently to ensure it adheres to the chicken.
  8. Heat a thin layer of olive oil (about 2-3 tablespoons) in a large skillet over medium heat.
  9. Carefully place the breaded chicken breasts in the hot skillet, being careful not to overcrowd the pan.
  10. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  11. If baking, preheat oven to 400°F (200°C). Place breaded chicken on a baking sheet lined with parchment paper.
  12. Bake for 20-25 minutes, or until chicken is cooked through and breadcrumbs are golden brown.
  13. Let the chicken rest for a few minutes on a wire rack before serving.
  14. Garnish with fresh parsley and serve with lemon wedges.

Notes

For an extra-crispy coating, double bread the chicken. Add a pinch of red pepper flakes or dried herbs like oregano or thyme to the breadcrumb mixture for more flavor. Pat the chicken dry before breading to help the flour adhere better. Serve with pasta, salads, roasted vegetables, or mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.