Ingredients
4 boneless skinless chicken breasts (about 1.5 lbs), sliced into thin cutlets
1 cup finely grated Parmesan cheese (freshly grated recommended)
¾ cup panko breadcrumbs
2 large eggs
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons melted butter (optional, for extra browning)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack.
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Slice chicken breasts horizontally and pound to ½-inch thickness. Pat completely dry with paper towels.
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In a shallow bowl, whisk eggs with Dijon mustard until smooth.
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In another bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
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Dip each chicken cutlet into the egg mixture, allowing excess to drip off.
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Press firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
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Place coated cutlets on the prepared rack. Drizzle lightly with olive oil or brush with melted butter for deeper golden color.
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Bake for 18–22 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
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Rest for 5 minutes before serving. Garnish with parsley and serve with fresh lemon wedges.
Notes
For extra crispy Baked Parmesan-Crusted Chicken Cutlets, use freshly grated Parmesan and do not overcrowd the pan.
For air fryer method: Cook at 390°F for 10–12 minutes, flipping halfway.
Store leftovers in an airtight container for up to 4 days. Reheat in oven at 375°F to maintain crispiness.
Avoid microwaving to prevent soggy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American / Italian-Inspired