Nothing beats the satisfying crunch of perfectly cooked parmesan-crusted chicken. Our recipe stands out with a double-coating process, ensuring every bite is extra crispy and crunchy. Unlike other recipes, we go the extra mile by seasoning both the flour and breadcrumb mixtures, infusing each layer with rich, savory flavors. Additionally, by cutting and pounding the chicken breasts into thin cutlets, we guarantee quick, even cooking that keeps the chicken juicy and tender every time. Whether you’re a seasoned home cook or a kitchen newbie, this recipe is designed to deliver delicious results every time.

Why Our Recipe

  • Our double-coating process gives the chicken an extra crispy exterior.
  • We season both the flour and breadcrumbs for flavor in every bite.
  • Thin cutlets ensure fast, even cooking for juicy, tender chicken.
Close up view of parmesan crusted chicken on a white serving platter.

If you’re looking for a simple yet impressive dish to add to your dinner rotation, our parmesan-crusted chicken is the answer. Whether you’re cooking for a family meal or entertaining guests, this recipe is always a crowd-pleaser.

Ingredient Notes

  • Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Cutting and pounding them into thin cutlets ensures they cook quickly and evenly.
  • Salt, Garlic Powder, Black Pepper: Season generously for the best taste.
  • All-Purpose Flour: Provides the first layer of coating, helping the egg mixture adhere better to the chicken.
  • Eggs and Milk: This mixture acts as the second layer of coating, ensuring the breadcrumbs stick well and create a crispy exterior.
  • Panko Bread Crumbs: Panko crumbs are lighter and airier than regular bread crumbs, giving the chicken a crunchier texture.
  • Grated Parmesan Cheese: Freshly grated parmesan works best for maximum flavor.
  • Italian Seasoning: Adds even more flavor.
  • Vegetable Oil: Use a neutral oil with a high smoke point, such as canola or sunflower oil, for frying the chicken.
  • Lemon Wedges: Optional but highly recommended for serving with just a little squeeze.

Pounding Out Chicken

Pounding out the chicken is an important step to ensure even cooking and a tender bite. Simply place your chicken breasts between two pieces of plastic wrap or parchment paper. Then, use a meat mallet, rolling pin, or even a heavy skillet to gently pound the chicken until it’s about 1/4 to 1/2-inch thick. The key is to make sure the thickness is even all around so that the chicken cooks uniformly. This simple technique not only helps the chicken cook faster but also keeps it juicy.

Overhead view of parmesan crusted chicken and veggies on a white dinner plate.

Frying Alternatives

While the recipe calls for pan frying, both air frying and baking offer lower-fat alternatives without sacrificing that sought-after crispy crust. Air frying delivers a similar result to frying with less oil, while baking offers a hands-off approach for those busier days. We’ve included both alternative options in the printable recipe. Regardless of the method you choose, you’re sure to end up with a delicious piece of chicken.

Storage & Reheating Instructions

Refrigerate any leftover chicken in an airtight container for up to 4 days.

Reheat in the oven at 300 degrees Fahrenheit on a baking sheet until warmed through. This method helps preserve the chicken’s crispy crust, whereas the microwave will make it soggy.

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