Crispy Parmesan Chicken Recipe
Crispy, golden Parmesan chicken cutlets served over creamy lemon orzo. This 30-minute dinner is restaurant-quality food made in the comfort of your home!
Ingredients
For the Crispy Parmesan Chicken
- ¾ cup All Purpose Flour
- ¾ teaspoon Kosher Salt, divided
- ½ teaspoon Black Pepper
- 2 Eggs, beaten
- 1 cup Panko Breadcrumbs
- ¾ cup Parmesan Cheese, fresh - finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts, cut in half horizontally (4 thin cutlets)
- 2 tablespoons Olive Oil, more as needed
- Flaky Salt, for finishing
For the Creamy Lemon Orzo
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 small Shallot, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Black Pepper
- 1 cup Orzo Pasta, uncooked
- 2 cups Chicken Broth, more as needed
- 1 large Lemon, zested and juiced, plus more zest and juice for serving if desired
- ¼ cup Parmesan Cheese, finely grated (additional to serve)
- ¼ cup Heavy Whipping Cream
Instructions
For the Chicken
- In one shallow bowl, combine the flour, ½ teaspoon kosher salt, and black pepper.
- In a second shallow bowl, whisk the eggs until well beaten.
- In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, and garlic powder.
- Slice the chicken breasts in half horizontally to create 4 thin cutlets.
- Place one cutlet on a cutting board, cover with parchment paper, and pound to an even ¼-inch thickness using a meat mallet or heavy pan.
- Repeat with the remaining cutlets.
- Dunk each cutlet in the flour mixture, shaking off any excess.
- Dip into the beaten eggs, allowing any excess to drip off.
- Press into the Parmesan-panko mixture, coating both sides and pressing firmly so the breadcrumbs adhere.
- Set the cutlets aside while you heat the oil in a large pan over medium-high heat.
- Once the oil is shimmering, cook the chicken in a single layer until deeply golden and crispy, about 4 minutes per side.
- Work in batches if needed and add more oil between batches if the pan becomes dry.
- Transfer the cooked chicken to a wire rack or paper towel-lined plate to get rid of excess grease.
- Sprinkle the fried cutlets with flaky salt while hot and let them rest for a few minutes.
- Lastly, slice the chicken into strips if desired.
For the Orzo
- Heat the oil and butter in a large high-rimmed pan over medium heat.
- Add the shallot and garlic and cook for 1 minute until fragrant and softened.
- Stir in the black pepper and cook for 1 more minute until fragrant.
- Stir in the uncooked orzo and toast for about 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes. Add another splash of broth or water if the orzo thickens before it's fully cooked.
- Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy.
- Taste the orzo mixture and add more lemon juice or zest if desired.
To Serve
- Divide the orzo among serving bowls with a crispy Parmesan chicken cutlet in each.
- Garnish with extra Parmesan, pepper, zest, lemon juice, and a drizzle of olive oil, if desired.
- Sprinkle with fresh chopped thyme and enjoy!
Notes
Sandy’s tips:
- Make ahead: You can prep the chicken cutlets and bread them up to a day in advance. Store them covered in the refrigerator and fry just before serving.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently. While the chicken won't be as crispy, it will still be delicious. For best results, reheat in a toaster oven or air fryer to restore crispiness.
- Don't skip pounding the chicken: This step is crucial for even cooking and tender results. Thin cutlets cook quickly and stay juicy.
- Freshly grate your Parmesan: Pre-grated cheese doesn't melt as well and has anti-caking agents that affect texture. For the best flavor, grate it yourself.
Nutrition Facts
Calories: 641kcal, Carbohydrates: 60g, Protein: 47g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 198mg, Sodium: 1669mg, Potassium: 673mg, Fiber: 3g, Sugar: 3g, Vitamin A: 684IU, Vitamin C: 2mg, Calcium: 380mg, Iron: 4mg