Why You’ll Love These Crispy Parmesan-Panko Crusted Chicken Cutlets
When you’re looking for the perfect weeknight dinner that’s both impressive and doable, these crispy Parmesan-panko crusted chicken cutlets are exactly what you need. I’ve made these countless times, and they never disappoint.
The magic is in that golden, crunchy exterior that gives way to tender, juicy chicken inside. Trust me, the combination of nutty Parmesan and light, airy panko creates a texture that’s miles better than regular breadcrumbs.
And can we talk about versatility? Serve them with pasta, atop a salad, or stuffed in a sandwich. Got leftovers? They’re even delicious cold from the fridge the next day.
What Ingredients are in Crispy Parmesan-Panko Crusted Chicken Cutlets?
To make these Golden Parmesan-Panko Chicken Cutlets, we’ll need a simple set of ingredients that work together to create that irresistible crunch factor. The combination of flour, eggs, and panko creates the perfect three-stage dredging system, while the Parmesan adds a nutty, savory note that elevates these cutlets beyond basic breaded chicken.
I always keep these ingredients on hand because they’re versatile pantry staples that come together for a meal that feels special, even on a busy weeknight.
- 2 pounds chicken cutlets (or boneless skinless chicken breasts, pounded flat)
- 1/2 cup all-purpose flour
- 1/4-1/2 teaspoon dry mustard (adjust to taste)
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup Dijon mustard
- 2 tablespoons honey (for serving)
When shopping for these ingredients, quality matters—especially with the chicken and Parmesan. Look for chicken cutlets that are uniform in thickness, or if using chicken breasts, pound them to an even thickness of about 1/4 inch.
For the Parmesan, I recommend using freshly grated rather than the pre-packaged stuff; it melts better into the panko and creates a more authentic flavor profile.
And while regular breadcrumbs will work in a pinch, panko’s lighter, airier texture is what gives these cutlets their signature crispiness that holds up even when served with sauce.
How to Make These Crispy Parmesan-Panko Crusted Chicken Cutlets
The secret to these golden, crunchy cutlets is all in the three-step breading process. Start by setting up your dredging station with three shallow dishes. In the first dish, combine 1/2 cup flour with 1/4-1/2 teaspoon dry mustard (depending on how much kick you want), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, beat 2 eggs until smooth. For your third dish, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan cheese until well combined.
Having everything lined up in this assembly-line fashion makes the coating process so much more efficient—trust me on this one.
Now for the cooking magic. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. While that’s heating up, take each of your 2 pounds of chicken cutlets and dip first in the flour mixture (shake off excess), then into the beaten egg (let excess drip off), and finally press firmly into the panko-Parmesan mixture, making sure both sides are thoroughly coated.
When the butter is melted and slightly bubbling, place 3-4 cutlets in the pan, being careful not to overcrowd. After about 2 minutes, rotate the chicken for even browning, but don’t flip yet. This little rotation trick helps guarantee that gorgeous golden crust forms evenly.
After cooking the first side for about 4 minutes total, flip the cutlets and cook for another 2-3 minutes until the chicken is cooked through and both sides are beautifully golden brown. Transfer the cooked cutlets to a paper towel-lined plate and continue with the remaining chicken, adding the rest of your butter and oil for the second batch.
For a lovely finishing touch, mix 1/2 cup Dijon mustard with 2 tablespoons honey to create a delicious dipping sauce that perfectly complements the crispy, savory cutlets. The contrast between the crunchy exterior and the tender, juicy chicken inside makes this dish an absolute crowd-pleaser.
Crispy Parmesan-Panko Crusted Chicken Cutlets Substitutions and Variations
While this recipe is perfect as written, I’m a big believer in making recipes your own through creative substitutions and variations.
Don’t have panko? Regular breadcrumbs work in a pinch, though you’ll sacrifice some crispiness. Italian-seasoned crumbs add an herby twist. For a gluten-free option, crushed pork rinds or almond flour create a deliciously crunchy coating.
The cheese is flexible too. Try pecorino romano for a sharper flavor, or asiago for something milder.
Need a dairy-free version? Nutritional yeast delivers that cheesy flavor without the dairy.
And for spice lovers, add cayenne or smoked paprika to your breading mixture.
What to Serve with Crispy Parmesan-Panko Crusted Chicken Cutlets
Now that your chicken cutlets are perfectly golden and crispy, let’s talk about what to pair them with for a complete meal.
I love serving these alongside roasted garlic mashed potatoes or buttery egg noodles to soak up any drippings from the chicken.
For veggies, consider steamed asparagus with lemon, a simple arugula salad with balsamic vinaigrette, or roasted Brussels sprouts.
My personal favorite? A cool, crisp Caesar salad that contrasts beautifully with the warm chicken.
Want something lighter?
Try serving your cutlets over zucchini noodles or with a Mediterranean cucumber-tomato salad.
Trust me, the options are endless.
Final Thoughts
After mastering these golden Parmesan-panko chicken cutlets, I’m convinced they deserve a permanent spot in your cooking repertoire.
They’re the perfect blend of crispy exterior and juicy interior, with that nutty Parmesan flavor that makes everyone ask for seconds.
What I love most is their versatility. Serve them with pasta, alongside roasted vegetables, or sliced cold in sandwiches the next day. Trust me, the leftovers are just as delicious.
The technique might seem fussy at first, but once you’ve done it a couple times, you’ll be breading chicken like a pro.
Worth every minute of effort.
Golden Parmesan-Panko Chicken Cutlets
Ingredients
Equipment
Method
- Set up your dredging station with three shallow dishes. In the first dish, combine flour, dry mustard, salt, and black pepper.
- In the second dish, beat eggs until smooth.
- In the third dish, mix panko breadcrumbs with grated Parmesan cheese until well combined.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Take each chicken cutlet and dip first in the flour mixture (shake off excess), then into the beaten egg (let excess drip off), and finally press firmly into the panko-Parmesan mixture, ensuring both sides are thoroughly coated.
- When the butter is melted and slightly bubbling, place 3-4 cutlets in the pan, being careful not to overcrowd.
- After about 2 minutes, rotate the chicken for even browning, but don’t flip yet.
- After cooking the first side for about 4 minutes total, flip the cutlets and cook for another 2-3 minutes until the chicken is cooked through and both sides are golden brown.
- Transfer the cooked cutlets to a paper towel-lined plate.
- Add the remaining butter and oil to the pan and repeat the cooking process with the remaining chicken cutlets.
- For the dipping sauce, mix Dijon mustard with honey in a small bowl.
- Serve the chicken cutlets warm with the honey-Dijon sauce on the side.
