Crispy Garlic Parmesan Chicken Cutlets
Description
These Crispy Garlic Parmesan Chicken Cutlets are golden, crunchy, and bursting with flavor. Coated with a buttery garlic-Parmesan crust, they’re tender on the inside and perfect as a main dish or atop a salad or pasta. Quick to make, they deliver restaurant-quality flavor in under 30 minutes.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients (Serves 4)
For the chicken:
4 boneless, skinless chicken breasts (about 6–8 oz each)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika (optional for color)
For the coating:
¾ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, finely minced
1 teaspoon dried Italian herbs (or parsley)
2 tablespoons olive oil (for crisping)
2 tablespoons butter (for extra flavor)
Optional garnish:
Chopped fresh parsley
Lemon wedges
Instructions
Prepare the chicken:
Place chicken breasts between two sheets of plastic wrap and pound to about ½-inch thickness for even cooking.
Season both sides with salt, pepper, garlic powder, and paprika.
Prepare the coating:
In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, minced garlic, and Italian herbs. Mix well.
Coat the chicken:
Lightly brush each chicken breast with olive oil or melted butter.
Press each chicken breast into the breadcrumb mixture, making sure it’s evenly coated on both sides.
Cook the chicken:
Heat a large skillet over medium heat. Add remaining 1 tablespoon butter and 1 tablespoon olive oil.
Once hot, add chicken cutlets (cook in batches if needed).
Fry for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Serve:
Remove chicken and place on a paper towel-lined plate to absorb excess oil.
Garnish with chopped parsley and a squeeze of lemon if desired.
- Frequently Asked Questions
Q1: Can I bake these instead of frying?
Yes! Preheat oven to 425°F (220°C) and bake on a parchment-lined baking sheet for 15–20 minutes, flipping halfway through. Spray lightly with cooking oil for extra crispiness.
Q2: Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work well but may need slightly longer cooking time.
Q3: How can I make this gluten-free?
Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Q4: Can I prepare the coating ahead of time?
Yes, the breadcrumb-Parmesan mixture can be made 1–2 days in advance and stored in an airtight container.
Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–10 minutes to retain crispiness.
Nutritional Information (per serving, approx.)
Calories: 350 kcal
Protein: 34 g
Fat: 18 g
Saturated fat: 7 g
Carbohydrates: 12 g
Fiber: 1 g
Sugar: 1 g
Cholesterol: 120 mg
Sodium: 520 mg