Crispy Parmesan Crusted Chicken Cutlets: Golden, Juicy & Perfectly Crunchy

These Crispy Parmesan Crusted Chicken Cutlets are thin, juicy, and coated in a deeply flavorful parmesan-herb crust that fries up perfectly golden and crisp. This tried-and-tested recipe gives you restaurant-quality chicken with minimal effort, ideal for weeknight dinners, sandwiches, salads, or as a main dish with pasta or veggies.

📋 Ingredients

2 large chicken breasts, sliced horizontally into 4 thin cutlets
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup grated Parmesan cheese
1 cup breadcrumbs (panko for extra crunch)
1 teaspoon Italian seasoning
3 tablespoons olive oil (or enough to shallow fry)

🍗 Instructions

Season chicken cutlets with salt, pepper, and garlic powder.
Prepare three bowls: one with flour, one with beaten eggs + 1 tablespoon water, and one with Parmesan, breadcrumbs, and Italian seasoning mixed together.
Dredge each cutlet in flour, dip in egg, then press into the Parmesan-breadcrumb mixture until fully coated.
Heat olive oil in a skillet over medium heat. Cook cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to stay crisp. Serve immediately.

💡 Tips

Use panko for maximum crunch. Pound chicken lightly to even thickness for perfect cooking. Add extra Parmesan to the breading for a stronger flavor. Squeeze lemon over the hot cutlets for brightness.