Learn how to make perfect pan-fried parmesan crusted chicken with the most tenderness on the inside and ultra crispiness on the outside.
There isn't anything more delicious and healthy than a juicy, tender piece of pan-fried chicken breast when it comes to chicken. Don't be intimidating and afraid of frying your chicken cutlets.
With all the tips and helpful information included below, not to mention a super easy and detailed recipe, you will want to make your own pan-fried parmesan crusted chicken right away.
Why you'll love this pan-fried chicken cutlets recipe
- Quick to make: this parmesan crusted chicken is a perfect quick weeknight dinner. It takes under 30 minutes to finish and can feed up to 4 persons.
- Easy to make: no rocket science, no hard-to-get ingredients. All you need are few pieces of chicken breast and other ingredients which mostly are already in your pantry.
- Kids friendly: kids will never say no to these lips-smacking, delicious fried cutlets. So if you're a busy mom, this chicken cutlets recipe is definitely made for you.
Selecting the best chicken part to pan-fry
The most common part of the chicken to use for the pan-fried method is chicken breast. It's even better if the breast comes from a young, tender bird. A boneless, skinless chicken breast cut into thin pieces produces the best result for this fried chicken recipe. Other options that can be used in this recipe are turkey breasts or, in other words, turkey scallops.
Tips for making the most flavorful pan-fried chicken
The cutlets are breaded before cooking in this pan-fried parmesan crusted chicken recipe. Typically, the seasoning is added to the flour mixture before the chicken breasts are coated.
But for that extra kick of juiciness, you should also season the chicken cutlets lightly with salt and pepper. It's straightforward steps, but they'll bring out that additional flavor for the cutlets beautifully.
How long does it take to pan fry chicken breasts?
First, you have to make sure the oil is hot enough before any chicken pieces are added. And the temperature of the oil determines the length of time required to cook a boneless, skinless chicken breast thoroughly.
As a rule of thumb, pan-frying generally requires slightly lower temperatures than sauteing and deep-frying. And because these chicken breasts are pounded to become pretty thin, medium-high heat is a perfect setting.
Relatively, it takes between 5-7 minutes to pan-fry each chicken breast with half an inch of thickness (breading layer included). This also means each side of the cutlet takes 2.5-3.5 minutes to cook.
How to make sure the breading does not fall off
Here are useful tips in order to have a relatively thick, crisp coating for pan-fried chicken cutlets:
- Dip chicken cutlet in buttermilk thoroughly. The liquid will help the crumbs completely coat the chicken and form a tight seal when cooked.
- After coating the chicken breast with bread crumbs, press lightly on both sides of the cutlet to make sure the chicken is thoroughly and evenly coated.
- Then shake off excess crumbs and place the breaded chicken pieces in a single layer in a pan.
- Do not over stack or overcrowd the pan, or the breading will get soggy, which causes them to fall off the chicken.
- If you are not in a rush, you can refrigerate breaded chicken breasts for at least 30 minutes before frying to ensure the breading adheres better after cooking.
What to serve with pan-fried parmesan crusted chicken cutlets
Sometimes pan-frying chicken does not produce enough drippings that can be used to make a sauce or pan gravy; it is usually served with lemon wedges, mashed potatoes, or a separately made sauce like spicy-mayo sauce.
However, it's still possible if you insist on making pan gravy to serve with this parmesan chicken. Here is the easy process of making pan gravy:
- Carefully pour off all but 2 tbsp of leftover oil in the pan.
- Add about ½ cup of small diced white onion and sauté until translucent.
- Add 2 tbsp of all-purpose flour and cook to make a blond roux.
- Whisk in 2.5 cups of half-and-half or chicken stock and simmer on medium-low heat for 10 to 15 minutes.
- Strain pan gravy through a cheesecloth or a fine sieve mesh and adjust seasoning with salt and pepper.
- Serve hot or warm as a side dish to parmesan crusted chicken.
- Parmesan: for more flavorful and cheesy chicken, it is best to buy a small block of parmesan and grate it yourself.
- Spice powder: garlic powder and onion powder are used in the recipe.
- Bread crumbs: I use panko bread crumbs for this parmesan chicken.
- Buttermilk: either buttermilk or heavy cream is fine for this recipe.
- Oil: you can use vegetable oil, canola oil, or peanut oil to fry these crusted chicken cutlets.
More similar chicken recipes
Ready for more great chicken recipes? I have a few that you can explore:
- Skillet marry me chicken
- Super easy breaded chicken cutlets (egg free & gluten free)
- Baked parmesan chicken wings
- Crispy fried chicken wings (gluten free)
- Crispy Cajun fried chicken
- 12 best homemade chicken wings
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Pan-Fried Parmesan Crusted Chicken
- 2 medium chicken breasts boneless, skinless
- 1 c panko bread crumbs
- ½ c parmesan freshly grated
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 c buttermilk or heavy cream
- ¼ c vegetable oil for frying, use more if needed
- ½ tsp salt
- ¼ tsp ground black pepper
- Cut each chicken breast into 2 pieces. Then use a meat mallet to gently pound them into ¼ inch of thickness.2 medium chicken breasts
- In a small bowl, combine salt and black pepper. Eyeball to divide the salt & pepper seasoning into 5 parts. Lightly season 1 pounded chicken breast with 1 part of seasoning mixture.½ tsp salt, ¼ tsp ground black pepper
- In a large mixing bowl, combine the last part of salt & pepper mixture with the rest of dry ingredients.1 c panko bread crumbs, ½ c parmesan, ½ tsp garlic powder, ½ tsp onion powder
- Pour buttermilk in another mixing bowl.1 c buttermilk
- Carefully dip the chicken pieces in buttermilk than dredge them in the panko mixture.
- In a large frying pan and on medium high heat, add enough oil to pan fry the chicken. The oil should cover the chicken piecces one-third to halfway up their side.¼ c vegetable oil
- Add one piece of breaded chicken at a time and arrange in a single layer. Ideally 1 to 2 pieces each time. Pan-fry the chicken breasts until done, approximately 5 to 7 minutes (2.5 to 3.5 for each side). They should have golden brown outer crust.
- Serve hot immediately with your choice of sides (See notes).
Side dishes suggestionPan-fried parmesan crusted chicken usually served with lemon wedges, mashed potatoes or a separately made sauce like spicy-mayo sauce. However, if you insist on making pan gravy to serve with this parmesan chicken. Here is the easy process of making pan gravy:
- Carefully pour off all but 2 tbsp of left over oil in the pan.
- Add about ½ cup of small dice white onion and sauté until translucent.
- Add 2 tbsp of all purpose flour and cook to make a blond roux.
- Whisk in 2.5 cup of half-and-half or chicken stock and simmer on medium low heat for 10 to 15 minutes.
- Strain pan gravy through a cheese cloth or a fine sieve mesh and adjust seasoning with salt and pepper.
- Serve hot or warm as a side dish to parmesan crusted chicken.