Description
This crispy parmesan chicken is golden, juicy, and packed with flavor. Made with a parmesan and breadcrumb crust, it’s a simple, crowd-pleasing dish perfect for weeknight dinners or special occasions.
Ingredients
2 large boneless, skinless chicken breasts (about 1 lb total)
½ cup all-purpose flour
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
¾ cup freshly grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
2 tablespoons olive oil or melted butter (for brushing or frying)
Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or set up a wire rack on top.
Pat chicken dry and cut into even thickness by slicing or pounding lightly.
Set up three bowls: one with flour, one with beaten eggs, and one with Panko, parmesan, and seasonings.
Dredge each chicken piece in flour, dip in egg, then press firmly into the breadcrumb-parmesan mixture.
For oven-baked: place on prepared rack, brush lightly with olive oil, and bake 18–20 minutes, flipping halfway.
For pan-fried: heat olive oil in a skillet and cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
Rest chicken 5 minutes before slicing. Garnish with parsley and extra parmesan if desired.
Notes
For extra crunch, chill the coated chicken for 10 minutes before cooking.
Air fryer option: cook at 400°F for 10–12 minutes, flipping halfway.
Reheat leftovers in the oven or air fryer at 375°F for 5 minutes to restore crispiness.
Avoid microwaving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baked / Pan-Fried / Air-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 175 mg