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Parmesan-Crusted Chicken

Our Parmesan-crusted chicken recipe is an easy yet impressive recipe that's great even on busy weeknights. Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This Parmesan-crusted chicken recipe was contributed by "Everyday Food" reader Lorraine Radke of Sacramento, California.

  • Prep:
  • Total Time:
  • Servings: 4
Parmesan-Crusted Chicken

Source: Everyday Food, 2008


  • 4 slices firm white sandwich bread, torn into large pieces
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons coarsely chopped fresh parsley
  • Coarse salt and ground pepper
  • 1 large egg, lightly beaten
  • 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cold butter, cut into small pieces


  1. In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one
    shallow bowl; place egg in another.

  2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture.
    Press on crumbs firmly.

  3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.

  4. Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

Cook's Note

When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.

Reviews (4)

  • karenb0823 18 Sep, 2015

    made it as shown and was great...

    question...said going to make to freeze...freeze before cooking or after? want to make for my granddaughter at college. i make breaded chicken
    all the time..but never froze it .

  • mail 21 Mar, 2011

    MMmmmmm !! I used パン粉 panko instead of bread crumbs... accompanied with rice and peas steamed together

  • ibcrafter 6 Jun, 2008

    I have a recipe similar to this, only you dip the chicken in egg

  • cathymacdonald 3 Jun, 2008

    May I suggest in order to "lighten" the calories, then you use an egg subsittute, like egg beaters or egg whites, Also, if you're just looking for butter flavor, why not add two or three sprays of the I can't believe it's butter sustitute. It really tastes like real butter. Cathy Mac.

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