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Parmesan-Crusted Chicken


Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This recipe was contributed by reader Lorraine Radke of Sacramento, California.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006


  • 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 Notes

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

Reviews Add a comment

  • MS11268703
    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 .
  • xandra10
    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.