Crispy Parmesan Chicken
Updated Nov 24, 2025, Published on Aug 31, 2024
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Crispy Parmesan Chicken is golden, crunchy, and full of flavor, making it a recipe you’ll want to come back to again and again. It’s quick to make and works in so many meals. Serve it over pasta, slice it into salads, or pair it with your favorite side dish like my Air Fryer Brussels Sprouts.
You can also customize the flavor to make it your own. Add dried herbs like oregano, basil, or thyme to the breadcrumbs, or mix in spices such as paprika or garlic powder. Swap Parmesan for Pecorino Romano or Asiago. Stir hot sauce into the egg wash, or finish the cooked chicken with lemon zest or fresh herbs.
Looking for more recipes with crispy parmesan chicken? Try my Crispy Chicken Milanese with Peach and Tomato Salad or Orzo al Limone with Crispy Parmesan Chicken.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Breasts: Use 4 pre-sliced cutlets, or slice 2 chicken breasts in half horizontally to create 4 thin pieces. Pre-sliced cutlets are great if you can find them because they'll save time and reduce cleanup.
- Panko Breadcrumbs: Crunchier than regular breadcrumbs. Perfect for extra golden and crispy cutlets!
Crispy Parmesan Chicken (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Measure out the breading ingredients for the chicken in three separate shallow bowls.
- Bread the chicken. Optionally refrigerate for 30 minutes to help the coating stick better.
- Cook the chicken until golden and crispy.
- Set aside on paper-towels or a wire rack. Optionally sprinkle with flaky salt and slice into strips.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Crispy Parmesan Chicken
Equipment
Ingredients
- ¾ cup All Purpose Flour
- ¾ teaspoon Kosher Salt, divided
- ½ teaspoon Black Pepper
- 2 Eggs
- 1 cup Panko Breadcrumbs
- ¾ cup Parmesan Cheese, finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts
- ¼ cup Extra Virgin Olive Oil, more as needed
- Flaky Salt, to taste
Instructions
- In one shallow bowl, combine ¾ cup all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk the 2 eggs with a fork. In a third shallow bowl, mix 1 cup panko breadcrumbs, ¾ cup Parmesan cheese, and ½ teaspoon garlic powder.
- Slice the 2 boneless, skinless chicken breasts in half horizontally to create 4 thin pieces. Place one piece of chicken on a cutting board and cover it with parchment paper. Using the bottom of a heavy pan (or a rolling pin or meat mallet), gently pound the chicken until it's about ¼ inch thick. Repeat with the remaining chicken pieces. Optionally, season the chicken lightly with salt and black pepper.
- Coat each piece of chicken by first dredging it in the flour mixture, then dipping it into the whisked eggs, and finally pressing it into the panko breadcrumb mixture. Place the coated chicken on a large plate. Repeat the process with the remaining chicken pieces.
- Heat olive oil in a large sauté pan over medium-high heat until the oil is shimmering. Working in batches if needed, add the breaded chicken cutlets to the pan in a single layer, making sure not to overcrowd. Cook for about 4 minutes on the first side, or until golden brown and crispy. Flip the cutlets and cook for another 4 minutes, or until the second side is golden and crispy. Transfer the cooked chicken to a plate and repeat with the remaining cutlets, adding more olive oil to the pan as needed between batches.
- After cooking, transfer the chicken to a wire rack or plate lined with paper towels to drain excess oil. Sprinkle with flaky salt to taste. Optionally, slice the chicken into thin strips before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
