Parmesan-Crusted Chicken

Prep Time:
35 mins
Total Time:
35 mins

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.


  • 4 slices firm white sandwich bread, torn into large pieces

  • ½ 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.

    parmesan crusted chicken

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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