Baked Parmesan Crusted Chicken
Baked parmesan crusted chicken cutlets are breaded with Parmesan and seasonings, pan-fried until golden, then baked to a crispy finish.
Ingredients
- 1.25 lb chicken cutlets
- Kosher salt and pepper to taste
- 2 large eggs beaten
- 1/4 cup flour of choice
- 2/3 cup breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp celery salt (or plain salt)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp olive oil divided
- Chopped parsley for serving
- Lemon wedges for serving
Instructions
Preheat oven and prepare pan:
Set oven to 400°F (205°C). Cover a large sheet pan with parchment paper.Season chicken cutlets:
Sprinkle chicken cutlets with salt and pepper.Set up breading station:
Arrange three shallow plates: first with beaten eggs, second with flour, third with a blend of breadcrumbs, Parmesan, Italian seasoning, paprika, celery salt, onion powder, and garlic powder.Bread each cutlet:
Dredge each cutlet in flour, tap off extra. Submerge in egg, let excess drain. Coat both sides with breadcrumb mixture, pressing firmly.Fry cutlets until golden:
Warm 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add two breaded cutlets (avoid crowding). Fry about 2 minutes per side until golden. Move to prepared pan. Repeat with remaining cutlets, adding oil as needed.Bake until cooked through:
Bake cutlets for 10-12 minutes until fully cooked (internal temperature reaches 165°F (75°C) / 74°C).Garnish with parsley and lemon:
Top with chopped parsley and accompany with lemon wedges.