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Parmesan Crusted Chicken

Crispy, golden, and juicy chicken breasts coated in a savory garlic-parmesan and panko crust. A perfect 30-minute dinner for the whole family.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Dredge
  • 2 large chicken breasts halved horizontally into 4 cutlets
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 0.75 cup Panko breadcrumbs
  • 0.75 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt divided
  • 0.5 tsp black pepper divided
Frying
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 Fresh parsley chopped, for garnish
  • 1 Lemon wedges for serving

Equipment

  • Large Skillet
  • Meat Mallet
  • 3 Shallow Bowls
  • Tongs

Method
 

  1. Slice chicken breasts horizontally to create 4 even cutlets. Pound to 1/2 inch thickness if needed. Pat dry.
  2. Set up 3 bowls: 1 with flour + salt/pepper, 1 with beaten eggs, 1 with Panko, Parmesan, garlic powder, Italian seasoning + salt/pepper.
  3. Dredge chicken in flour, then dip in egg, then press firmly into Panko/Parmesan mixture to coat.
  4. Heat oil and butter in a large skillet over medium-high heat until butter foams.
  5. Cook chicken 4-5 minutes per side until golden brown and internal temp reaches 165°F (74°C).
  6. Let rest on a wire rack for 2 minutes before serving.
  7. Garnish with parsley and a squeeze of fresh lemon juice.

Notes

Ensure the oil is hot before adding chicken to prevent greasiness. Do not overcrowd the pan.