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Parmesan Crusted Chicken

319 A Parmesan Crusted Chicken.jpg
319 A Parmesan Crusted Chicken.jpg

Parmesan Crusted Chicken


Lightly breading chicken in a Parmesan crust is one of my favorite ways to take chicken to the next level. And, by not using panko in your crust, you keep the calorie count low without sacrificing on flavor. Best of all, chicken cutlets cook in 8 minutes putting dinner on the table in no time!

Yield: 2 – 4 servings (4 cutlets)

Oven: N/A

Preparation time: 15 minutes

Cook Time: 8 minutes

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1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, lightly whisked to break yolks

3/4 cup freshly grated Parmesan cheese

4 chicken cutlets – see kitchen note

as needed, olive oil for cooking


1.   In a pie dish or rimmed plate, add flour, salt and pepper. Using a dinner fork, gently whisk to combine.

2.   In a second pie dish or rimmed plate, add eggs.

3.   In a third pie dish or rimmed plate, add Parmesan cheese.

4.   Dredge each chicken cutlet in this order: flour, eggs and lastly, Parmesan cheese.

5.   In a large skillet over medium – high, add olive oil and allow to heat, approximately 1 – 2 minutes. Add chicken cutlets and allow to cook without disturbing until golden brown in color, approximately 2 – 3 minutes. Flip and cook the second side until cooked through (internal temperature of 165ºF), approximately 4 – 6 additional minutes.

6.   Remove from heat and allow to rest for 5 minutes before serving.


Kitchen Note: Chicken cutlets can be found at most grocery stores and are 1/4 – 1/2 inch thick. If your local grocery store does not carry chicken cutlets, simply slice a thick chicken breast in half lengthways resulting in two 1/2-inch thick cutlets.  If using chicken that is thicker than 1/4-inch, keep in mind that cooking times will vary. Regardless, cook chicken until an inserted thermometer registers 165ºF.