Jo's Crispy Parmesan Chicken Cutlets

Crispy Parmesan Chicken Cutlets are one of those recipes that everyone should know how to make. They're golden and crunchy on the outside, juicy on the inside, and packed with flavor. I made these for a dinner with friends recently, and they were such a hit that I knew I had to share the recipe. The best part? They're surprisingly simple to make and use ingredients you probably already have in your kitchen.

My version skips the traditional flour dredge and goes straight from a Dijon mustard egg wash into a seasoned mixture of panko breadcrumbs, Italian breadcrumbs, freshly grated Parmesan, and plenty of herbs and spices. The combination of breadcrumbs gives the chicken that perfect crispy coating, while the Parmesan adds a little extra richness and flavor. I fry the cutlets in avocado oil until they're beautifully golden brown, then finish them with a sprinkle of kosher salt while they're still hot. Trust me, that final touch makes all the difference!

These cutlets are perfect for serving alongside a simple salad, turning into chicken Parmesan, or even enjoying straight out of the pan (which I highly recommend). They're easy enough for a weeknight dinner but delicious enough to make when you're having people over. Let's get cookin'!

INGREDIENTS

Serves 6-8

FOR THE CHICKEN

2-2½ lbs boneless, skinless chicken breasts (approx. 4 large breasts)
3 large eggs
2 tablespoons Dijon mustard
1-2 tablespoons water
Good pinch of kosher salt

PARMESAN BREADCRUMB MIXTURE

1 ¼ cups panko breadcrumbs
1 ¼ cups Italian-style seasoned breadcrumbs
½ cup freshly grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon dried sage
Good pinch cayenne pepper
Good pinch crushed red pepper flakes
1 ½ teaspoons Diamond Crystal kosher salt (or approximately ¾ tsp Morton kosher salt)

FOR FRYING

Avocado oil, enough to fill a large skillet approximately ¼ inch deep, plus more as needed
Kosher salt, for finishing

Instructions

1. Prep the chicken
   Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully slice each chicken breast horizontally in half to create two thinner pieces. Cut each piece in half crosswise to create smaller cutlets. If any pieces are thicker than the others, place them between sheets of plastic wrap or parchment paper and gently pound until approximately ½ inch thick.

2. Make the egg wash
   In a shallow bowl, whisk together the eggs, Dijon mustard, and water until smooth and well combined.

3. Prep the Parmesan breadcrumbs
   In a separate large, shallow dish, combine the panko breadcrumbs, Italian breadcrumbs, freshly grated Parmesan, paprika, garlic powder, onion powder, black pepper, parsley, oregano, sage, cayenne, crushed red pepper flakes, and kosher salt. Mix thoroughly until the cheese and seasonings are evenly distributed.

4. Bread the chicken
   Working with one piece at a time, dip the chicken into the egg wash, allowing any excess to drip off. Transfer to the breadcrumb mixture and gently press the breadcrumbs onto both sides until evenly coated. Set the breaded cutlets aside on a plate or baking sheet while you prepare the remaining chicken.

5. Heat the oil
   Pour enough avocado oil into a large, heavy-bottomed skillet to reach approximately ¼ inch deep. Heat over medium to medium-high heat until the oil reaches around 325–350°F. If you don't have a thermometer, drop a small pinch of breadcrumbs into the oil. They should immediately sizzle without burning.

6. Fry the chicken in batches
   Working in batches to avoid overcrowding the skillet, carefully place the breaded cutlets into the hot oil. Fry for approximately 3–5 minutes per side, depending on thickness, until golden brown and crispy. Adjust the heat as necessary to prevent the Parmesan coating from browning too quickly. Between batches, add more avocado oil as needed to maintain approximately ¼ inch of oil in the skillet. Allow the oil to return to 325–350°F before adding the next batch, which should only take about 1–2 minutes. If the oil becomes too dark or fills with burnt breadcrumbs, allow it to cool completely before carefully discarding it, wiping out the skillet, and starting with fresh oil. The chicken is done when its internal temperature reaches 165°F.

7. Finish and serve
   Transfer the cooked cutlets to a wire rack set over a baking sheet to allow any excess oil to drain. Immediately sprinkle with a little kosher salt while they're still hot. Enjoy immediately while the chicken is warm, golden, and crispy!

Jo’s Tips

Skip the flour dredge. You don't need a traditional three-step breading station to make delicious chicken cutlets! The egg wash helps the breadcrumbs adhere directly to the chicken, making this recipe even easier.

Only pound the thicker pieces. The goal is to have cutlets that are relatively even in thickness so they cook at the same rate. There's no need to pound every piece if they're already thin enough.

Use both types of breadcrumbs. Panko creates a light, crunchy texture, while the finer Italian breadcrumbs help create an even coating and add flavor.

Freshly grated Parmesan makes a difference. It adds a savory, nutty flavor to the breading and helps create a beautifully golden crust. I recommend grating it yourself rather than using pre-shredded cheese.

Watch your oil temperature. Keeping the oil around 325–350°F allows the chicken to cook through while preventing the Parmesan in the breading from burning.

Don't overcrowd the pan. Fry the chicken in batches to maintain the oil temperature and keep the breading crispy.

Refresh your frying oil as needed. As you fry the cutlets in batches, you may need to add more avocado oil to maintain the proper depth. Keep an eye on any loose breadcrumbs in the pan, as they can burn and make the oil taste bitter. If the oil becomes too dark, replace it with fresh oil before continuing.

Finish with kosher salt. A little salt sprinkled over the cutlets immediately after frying enhances all the flavors and makes the crispy coating even better.

STORAGE & REHEATING

To store: Allow the chicken cutlets to cool, then transfer to an airtight container and refrigerate for up to 3–4 days. For the best texture, store the cutlets in a single layer or place parchment paper between layers to help prevent the breading from becoming soggy. Refrigerate within 2 hours of cooking.

To reheat: For the crispiest results, preheat your oven to 375°F and place the chicken cutlets on a wire rack set over a baking sheet. Heat for approximately 10–15 minutes, or until warmed through to 165°F. You can also reheat them in an air fryer at 350°F for 3–5 minutes, depending on thickness. Avoid using the microwave if possible, as it can soften the crispy breadcrumb coating.

To serve again: Enjoy the reheated cutlets on their own with a squeeze of fresh lemon, slice them over a salad, or turn them into an easy chicken Parmesan or crispy chicken sandwich. They're just as versatile the next day, especially when you bring back that golden, crunchy exterior!

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