Parmesan-Crusted Chicken Breast
Here’s a classic and irresistibly crispy Parmesan-Crusted Chicken Breast recipe—juicy on the inside, golden and cheesy on the outside. Perfect for a weeknight dinner or an elegant meal.
Total time
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
Salt & black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
¾ cup grated parmesan cheese (use fresh, not pre-shredded)
¾ cup Italian-style breadcrumbs (or panko for extra crunch)
1 tsp garlic powder
½ tsp dried oregano (optional)
2 tbsp olive oil(for pan-frying)
Instructions
1. Prep the Chicken
Slice each chicken breast in half horizontally to create 4 thin cutlets.
Lightly pound to even thickness (about ½ inch).
Season both sides with salt and pepper.
2. Set Up Breading Stations
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Parmesan, breadcrumbs, garlic powder, and oregano mixed together
3. Bread the Chicken
Dredge each piece of chicken in flour (shake off excess), dip in egg, then coat in the parmesan-breadcrumb mixture. Press firmly to adhere.
4. Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Transfer to a paper towel-lined plate to drain.
5. Serve
Serve hot with lemon wedges, over arugula, or alongside mashed potatoes or pasta.
Tips & Variations
Oven option: Bake at 400°F (200°C) for 18–20 minutes, flipping once, until crispy and cooked through.
Make it spicy: Add a pinch of cayenne or chili flakes to the breadcrumb mix.
Upgrade it: Top with sliced tomatoes and mozzarella, broil for 2 minutes for a Parmesan Chicken Caprese.
Nutrition information
Calories: 420
Protein: 38g
Carbs: 15g
Fat: 25g
Sodium: 540mg