Ingredients

Scale

4 boneless, skinless chicken breasts (about 2 pounds / 907 grams)

1/4 cup (30 grams) all-purpose flour

2 large eggs, lightly whisked

1 cup (100 grams) panko breadcrumbs

1/4 cup (30 grams) seasoned Italian breadcrumbs

Heaping 1/2 cup (about 60 grams) grated parmesan cheese

1/3 cup (79 ml) olive oil, divided (approx. 3–4 tablespoons used initially)

Kosher salt and ground black pepper for seasoning

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Instructions

1-Pound chicken breasts: to a uniform 1/4 inch (approx. 0.6 cm) thickness; butterfly large ones first if needed, then season with salt and pepper for even flavor.

2-Prepare three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, seasoned Italian breadcrumbs, grated parmesan, salt, and pepper.

3-Coat each cutlet: first in flour while shaking off excess, then in egg, and finally press into the breadcrumb mixture while shaking off excess for a neat coating.

4-Heat 3-4 tablespoons (45-60 ml) olive oil: in a large skillet over medium-high heat, then cook chicken in batches for about 2-3 minutes per side until golden brown and cooked through.

5-Optionally, keep cooked chicken warm: in a 250°F (120°C) oven to maintain crispiness for larger gatherings.

6-Serve immediately, perhaps with salads, pasta, or risotto, to enjoy the full versatility of this crispy Parmesan chicken.

Last Step:

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Notes

🔪 Uniform thickness ensures even cooking and prevents burning.
🍳 Use one hand for wet ingredients (egg, chicken) and the other for dry (flour, crumbs) for neat coating.
🍽️ Store leftovers in the fridge up to 3 days; reheat in a 425°F oven for 3-4 minutes per side.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 serving