Parmesan Crusted Chicken with Crispy Panko Breading
By Isabella Quinn
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Choose large boneless chicken breasts so they can be split into four thin cutlets; the smaller pieces cook evenly while staying juicy. This Parmesan crusted chicken pairs freshly grated Parmesan with panko for a golden, crisp coating around tender chicken. It is ready in just 30 minutes.
Garlic powder, salt, and pepper season the cutlets before the three-part coating is assembled. Flour creates the first dry layer, beaten egg binds it, and panko, Parmesan, and Italian seasoning form the final crust. Olive oil is divided between two skillet batches, which leaves room around each piece instead of crowding the pan. Using an oven-proof skillet keeps the browned cutlets in one vessel for the final oven finish.
After two to three minutes per side, the breading should look golden before the cutlets move to the oven for five minutes or until cooked through. Keep the skillet hot before adding chicken, then leave each piece undisturbed until flipping time. Moving it early or loading all four cutlets into the skillet at once can interfere with browning. An instant-read thermometer confirms doneness when it reads 165F.
Serve the chicken immediately with Alfredo fettuccine, garlic mashed potatoes, pesto gnocchi, lemon risotto, vegetables, or a salad. For a lighter side on the same plate, the article also suggests garlic butter broccolini or sautéed green beans. Those options keep the crisp cutlets as the central component.
Why you'll love this recipe
- Freshly grated Parmesan is worked directly into the panko, so a small list of pantry staples produces a deeply savory, crisp exterior.
- Two large breasts are split lengthwise into four cutlets, so a modest amount of chicken makes four servings with more seasoned crust.
- Panko, Parmesan, and Italian seasoning turn three straightforward dry ingredients into the coating, allowing their savory and herb notes to remain clear.
- Garlic powder seasons both sides of the chicken before breading, so the meat itself is not relying solely on the Parmesan crust.
- Everyday flour, eggs, olive oil, and breadcrumbs make the ingredient list largely pantry-based, with chicken and Parmesan providing the main fresh components.
- Olive oil is divided between batches, giving each cutlet contact with hot fat and helping the coating brown rather than steam.
Ingredients
- •2 large chicken breasts
- •0.5 teaspoon garlic powder
- •salt (to taste)
- •pepper (to taste)
- •0.25 cup flour
- •2 eggs
- •0.67 cup panko breadcrumbs
- •0.5 cup freshly grated Parmesan cheese
- •0.5 heaping teaspoon Italian seasoning
- •3 tablespoons olive oil (divided)
Instructions
- 1
Preheat the oven to 400F and position the rack in the top third of the oven.
- 2
Cut the chicken in half lengthwise to make 4 thinner pieces.
- 3
Pat the chicken dry with paper towel.
- 4
Sprinkle the chicken with garlic powder, salt, and pepper on both sides.
- 5
Place the flour in one bowl.
- 6
Beat the eggs with a fork in a second bowl.
- 7
Mix the panko, Parmesan, and Italian seasoning in a third bowl.
- 8
Add 2 tablespoons of olive oil to an oven-proof skillet over medium heat and let the pan heat up.
- 9
Coat each chicken piece in flour, then dip it in egg, followed by the breadcrumb mixture, shaking off excess at each step.
- 10
Gently press the chicken into the breadcrumbs if needed to help them stick.
- 11
Add 2 chicken pieces to the skillet and cook for around 2-3 minutes per side until golden.
- 12
Transfer the first batch of chicken to a plate.
- 13
Add the remaining tablespoon of olive oil to the skillet and fry the second batch.
- 14
Take the skillet off the heat and arrange all 4 chicken pieces inside.
- 15
Transfer the skillet to the oven and cook for 5 minutes or until cooked through, when an instant-read thermometer reads 165F.
- 16
Serve immediately.
FAQ
Nutrition (per serving)
Calories
362
Protein
33g
Fat
20g
Carbs
11g
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