Parmesan-Crusted Chicken Recipe

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 Recipe

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.


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