Parmesan Panko Crusted Chicken

Parmesan Panko crusted chicken is the kind of dinner that never lets you down. It’s fast, crispy, and full of flavor. Thin chicken cutlets are coated in a Parmesan–Panko crust and pan-fried until they’re crunchy on the outside and tender inside. This is a weeknight dinner that comes together in less than 30 minutes.

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Here’s Why This Parmesan Crusted Chicken Recipe Works

Thin cutlets cook fast: Evenly sliced chicken means juicy middles and no dry bites.

Panko + Parmesan = serious crunch: Light, airy crumbs mixed with nutty cheese create a crust that stays crisp.

Garlic adds depth: Worked into the coating, it infuses the crust with mellow flavor instead of raw bite.

Pan-fried for golden edges: Stovetop heat gives you that shatter-y crust the oven can’t deliver.

For another easy chicken dinner with plenty of crunch, check out my Panko Baked Chicken Tenders.

My Lemon Chicken Piccata is another easy chicken recipe that delivers big flavor with simple ingredients.

Crispy Parmesan and Panko Chicken Cutlets

This Panko Parmesan crusted chicken nails the contrast: crisp outside, juicy center, and a bold, cheesy crust that holds its own. Serve it hot with lemon wedges, pasta, or tucked into a sandwich. It’s fast, reliable, and seriously satisfying.

We served our crispy chicken with steamed baby red potatoes and roasted asparagus with curry sauce.

If you like pan-fried chicken, my Sour Cream and Chives Chicken Cutlets use a sour cream–Dijon coating for a totally different flavor spin.

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

5 from 10 votes

Parmesan Panko Crusted Chicken Cutlets

By Pat Nyswonger

Crispy Parmesan Panko Crusted Chicken cutlets that are golden on the outside and tender inside. An easy stovetop recipe with big crunch and flavor in under 30 minutes.

If you make this recipe, please leave a star rating and comment.

Servings: 4 Servings

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Ingredients 

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• ▢ 4 chicken cutlets, or 2 boneless skinless chicken breasts
• ▢ ½ cup all-purpose flour
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 2 large eggs
• ▢ 2 garlic cloves, grated or crushed
• ▢ 1¼ cup Panko bread crumbs
• ▢ ½ cup grated parmesan cheese
• ▢ 2-4 tablespoons olive oil

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Instructions 

• If starting with whole chicken breasts, carefully slice them in half lengthwise to make cutlets, then pound to an even thickness if needed. If you purchased chicken cutlets, you can skip this step. Just blot them dry with paper towels before breading.
• Set up a breading station with 3 pie plates. Combine the flour, salt, and pepper in the first plate. Whisk together the eggs and grated garlic in the second plate. Mix the Panko crumbs and Parmesan cheese in the third plate.
• Working with one chicken cutlet at a time, dredge it in the flour mixture, then dip it into the egg-garlic wash, and finally coat it with the Panko-Parmesan mixture, pressing lightly so it sticks. Place the coated cutlet on a plate and repeat with the remaining chicken.
• Heat 2 tablespoons of oil in a large skillet over medium-high until it begins to shimmer. Add 2 cutlets and cook undisturbed for 3 minutes. When the bottoms are golden and crisp, flip and cook the other side for 3 more minutes.
• Transfer the cooked cutlets to a plate.

  Optional: To keep them warm while you finish the next batch, place the cutlets on a wire rack set over a parchment-lined baking sheet and keep them in a 200°F oven. The rack allows air to circulate so the chicken stays crisp.
• Add more oil to the skillet if needed and cook the remaining cutlets. Serve hot with your favorite sides.

Notes

Chill for easy slicing: Pop the chicken in the freezer for 10–15 minutes to firm it up before cutting into cutlets.

Pat dry first: Blot chicken with paper towels so the coating sticks better.

Press the coating on: After dipping, press the Parmesan–Panko mixture onto the cutlets so it adheres and won’t flake off.

Cook in batches: Overcrowding the pan lowers the temperature and makes the crust soggy.

Hands off while frying: Let each cutlet cook undisturbed for the first 3 minutes to set the crust.

Heavy skillet = best browning: Cast iron or stainless steel will give you a more even sear than nonstick.

Rest before serving: A few minutes on a wire rack or paper towels keeps the crust crisp.

Reheating tip: Warm leftovers in a 375°F oven for 8–10 minutes to bring back the crunch. Skip the microwave, it softens the crust and turns it soggy.

Nutrition

Serving: 1 serving, Calories: 374kcal, Carbohydrates: 22g, Protein: 26g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 14g, Cholesterol: 103mg, Sodium: 853mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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