Ingredients

1 pound boneless skinless chicken breasts, cut into cutlets and pounded 1/2 inch thick (453.6 grams)

Salt and pepper, to taste

1/2 cup all-purpose flour (120 grams)

3 large eggs

1 tablespoon milk

1 cup panko breadcrumbs (112 grams)

1/2 cup Parmesan cheese, grated (25 grams)

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1 teaspoon garlic powder

1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

Step 2: Slice chicken breasts in half, butterfly style. Pound any thick areas between plastic wrap with a rolling pin or meat mallet until 1/2 inch thick. Pat dry and season both sides with salt and pepper.

Step 3: Place flour on a plate. In a shallow dish, whisk together eggs and milk. In another shallow dish, combine panko breadcrumbs, Parmesan cheese, dried basil, garlic powder, and dried oregano.

Step 4: Dredge each chicken breast first in flour, then in the egg mixture, and finally coat well with the breadcrumb mixture. Place coated chicken on the wire rack. Let the chicken rest while heating the oil.

Step 5: Heat vegetable oil in a large, heavy-bottomed skillet over medium heat until it reaches 350°F (175°C), using an instant-read thermometer if available.

Step 6: Fry two chicken pieces at a time for 3 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer cooked chicken to the wire rack on the baking sheet. Keep warm by loosely tenting with foil as you cook remaining pieces.

Step 7: Serve immediately and enjoy the crispy, flavorful Parmesan crust.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture for a mild kick.

Use freshly grated Parmesan cheese for the best taste and texture.

Swap dried herbs for fresh basil and oregano if available—just chop finely and adjust quantity slightly.

To reduce oil absorption, ensure the oil is hot enough before frying and avoid overcrowding the pan.

Serve with a squeeze of lemon or a side of marinara sauce for added brightness and moisture.

FAQs

Can I bake the Parmesan Crusted Chicken instead of frying?

Yes, you can bake the chicken at 425°F (220°C) on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway through. This method yields a crisp crust with less oil.