Description
This Parmesan Crusted Chicken recipe features tender chicken cutlets coated in a flavorful mixture of mayonnaise, Dijon mustard, Parmesan cheese, Panko breadcrumbs, and aromatic spices, then pan-fried to golden perfection. It’s a quick and easy dish perfect for a weeknight dinner, offering a crispy, cheesy crust with juicy chicken inside, served with fresh parsley and lemon wedges for a bright finish.
Ingredients
Chicken
- 1 pound (2 breasts) boneless, skinless chicken breasts, cut into 4 cutlets
Coating Mixture
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Breading
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher salt, to taste
- Freshly cracked pepper, to taste
For Cooking
- 1 tablespoon olive oil, plus more as needed
- 1 tablespoon unsalted butter, plus more as needed
To Serve
- Fresh chopped parsley
- Lemon wedges
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Alternatively, pound the chicken breasts to an even thickness to form cutlets, ensuring even cooking.
- Make Mayonnaise Mixture: In a shallow bowl, mix together the mayonnaise, Dijon mustard, and add a couple of pinches of kosher salt and freshly cracked pepper to taste.
- Prepare Breading: In another shallow bowl, combine the finely grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, paprika, and add a couple large pinches of kosher salt and freshly cracked pepper. Stir well to mix the dry ingredients evenly.
- Coat Chicken in Mayo Mixture: Add the chicken cutlets to the mayonnaise mixture and toss to coat each piece evenly on all sides. This helps the breading stick better.
- Dredge in Parmesan/Breadcrumb Mixture: Transfer the coated chicken to the Parmesan and breadcrumb mixture, pressing gently to adhere the crust well onto each piece.
- Heat Pan and Cook Chicken: Heat a large sauté pan over medium heat. Add olive oil and butter. Once the butter has melted and the oil starts shimmering, place the chicken cutlets in the pan.
- Cook Until Golden Brown: Cook the chicken for about 3-5 minutes on each side until a dark golden crust forms and the chicken is cooked through. Depending on pan size, cook in batches if needed. Add more oil and butter if the pan becomes dry during cooking.
- Finish and Serve: Sprinkle the cooked chicken with finishing salt or kosher salt, garnish with fresh chopped parsley, and serve with lemon wedges for a bright, fresh flavor.
- Optional: If you enjoyed this recipe, leave a 5-star rating and review to let others know!
Notes
- You can pound the chicken breasts to an even thickness if preferred instead of slicing them.
- Ensure the pan is hot enough before adding chicken to achieve a crispy crust.
- Cooking in batches helps prevent overcrowding, ensuring an even crust.
- Add more oil and butter as needed for consistent browning and flavor.
- Serve with a fresh salad or steamed vegetables for a complete meal.
- Lemon wedges add a bright citrus note that complements the rich crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
