Parmesan Crusted Chicken

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This is one of those dishes that we turn to time and time again.

This dish really is perfect in so many ways. We often serve it when having guests over, or we make it for ourselves after a long busy day. We think it’s wonderful with simple roasted asparagus and the easy vodka sauce puts it over the top. And it all comes together in about a half-hour!

A white dinner plate filled with roasted asparagus topped with Parmesan crusted chicken with a small bowl of vodka sauce next to it.


Besides incredible taste and easy preparation, another great thing about this dish is that most of the ingredients you’ll probably already have on hand.

Get all the components of the recipe together first, and then it all comes together very quickly

We definitely recommend going with thin chicken breasts.

Use a mallet, or even a rolling pin, to make the cutlet nice and thin.

EXPERT TIP: If your chicken breast is large, you can easily slice in half, lengthwise, and then pound it to about ¼-inch in thickness. To prevent the meat from shredding, we place the cutlet in a large freezer baggie and then gently pound it with the side of the mallet in an outward motion.

A mallet turned on its side on a chicken breast in plastic freezer baggie.


After pounding out the chicken breasts, it’s time to bread the Parmesan Crusted Chicken!

First, we sprinkle salt and pepper on both sides of the cutlets.

Then, one at a time, place the chicken in the seasoned flour, then the egg bath, and finally coat with the Parmesan and seasoned bread crumbs. Repeat with remaining cutlets.

Three views of a chicken cutlet being breaded, first in flour, then an egg bath, and then seasoned bread crumbs.

Now, it’s time to quickly fry the cutlets.

We use a combination of olive oil and butter.

EXPERT TIP: When cooking the cutlets, be sure to not overcrowd the pan, otherwise the cutlets won’t cook evenly, and will take longer to brown, and therefore absorb more oil than is desired. Keep cooked cutlets warm in a low-temperature oven (200°F) until they are all finished. You may need to add a little more butter as you fry additional cutlets.

Two Parmesan chicken cutlets cooking in butter in a later steel skillet.


As mentioned, this chicken pairs incredibly well with a pink vodka sauce.

Simply follow the recipe here, but cut the sauce the ingredients in half. Unless serving this with pasta, then make the full batch.

EXPERT TIP: We also love serving this with roasted asparagus. To prepare them, simply cut the ends off of the asparagus, toss them in a couple of tablespoons of olive oil, and then sprinkle salt and pepper all over them. Roast them on a baking sheet in the oven for about 15 minutes at 400°F while the chicken cutlets are cooking. The vodka sauce can be made up to a day in advance.

A skillet filled with a Italian vodka sauce with a wooden spoon in it.


This dish is so simple, yet beautiful in presentation.

It’s truly perfect for a beautiful dinner party, but also easy enough to whip up on a busy weeknight.

The cutlets can be prepared up to a couple of hours in advance of serving, just warm them in a low-temperature oven at 200° to 250°F.

A white serving platter of roasted asparagus with three Parmesan crusted chicken cutlets on top.

Parmesan Crusted Chicken is a knock-out without the sauce, no doubt.

But you need to trust us when we tell you that the sauce puts the dish over the top.

Just incredible!

A white plate filled with a layer of roasted asparagus, topped with Parmesan crusted chicken and a spoon adding a layer of vodka sauce on top.

Ready to make the best chicken dish on the planet? Go for it!

And when you do, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A white dinner plate filled with roasted asparagus topped with Parmesan crusted chicken with a small bowl of vodka sauce next to it.

Parmesan Crusted Chicken

Parmesan Crusted Chicken is hands down one of our all-time dishes to make for guests or just for us when we're in the mood for a meal that is easy yet incredibly delicious. Serving it with homemade (easy) Italian vodka sauce puts it over the top!
5 from 1 vote
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Course: Entree
Cuisine: American, Italian
Keyword: Easy chicken dinner, Parmesan chicken cutlets recipe, Parmesan chicken with vodka sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Vodka Sauce: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 495kcal


  • 6 chicken breasts skinless, boneless, pounded to ¼-inch thick
  • 1 cup all-purpose flour
  • 1 tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • 3 large eggs
  • 1 tbsp milk or water
  • cup bread crumbs plain
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • ½ cup Parmesan cheese grated
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter plus more, if needed
  • Vodka sauce optional


  • After thinning the chicken breasts with a mallet or rolling pin, season them all over with salt and pepper.
  • Set up your dredging station: In a medium pan or plate, mix together the flour with 1 tsp salt and ½ tsp pepper. In a 2nd pan or medium bowl, mix together the lightly beaten eggs with the milk (or water). Finally, in another medium pan, or plate, mix together the bread crumbs and Parmesan cheese with the dried herbs.
  • One cutlet at a time, first, dredge the chicken in the flour until fully coated. Next, dip in the egg bath to coat, shaking off excess. Next, press into the bread crumbs until fully coated. Place on a plate or platter, and repeat with remaining cutlets.
  • Heat the oil in a large skillet over medium heat until shimmering. Add the butter and swirl until melted. Working in batches (don't overcrowd the pan), place the chicken cutlets into the pan. Cook until nicely browned on the bottom, about 3 to 4 minutes. Flip over and cook until the other side is also browned and the cutlet is fully cooked, another 3 to 4 minutes. Place on a plate lined with paper towels and continue cooking remaining cutlets, adding more butter if necessary.
  • Serve at once with vodka sauce, if desired.



Thin chicken breasts are recommended for this dish.  To reach ¼-inch thickness, place the cutlets, one at a time, in a large freezer baggie and use the side of a mallet, or a rolling pin, and gently pound out the meat until you've reached the correct thickness. 
For these cutlets, we prefer regular bread crumbs instead of Panko.  But, if you prefer an extra crunchy cutlet, you could certainly use Panko.  You could also double the breading process, but you'll most likely need to increase the breading ingredients.
The cutlets can be made up to a couple of hours before serving. Keep warm (or re-warm) in a low-temperature oven (200° to 250°).
The cooked cutlets will keep in the refrigerator for up to 1 week and can be frozen for up to 1 month. 
To make the vodka sauce: 
  1. Heat 1 tbps oil in a skillet over medium heat. 
  2. Saute 1 cup of onion until soft, about 3 minutes. 
  3. Add 3 minced garlic cloves and cook for another 30 seconds. 
  4. Add 3 tbsp fresh chopped basil and 1 tbsp freshly parsley, and 1/4 tsp red pepper flakes. Season with salt and pepper. 
  5. Stand back and add 1/4 cup of vodka.  Light with a long match (stand back!) and cook until flame subsides. 
  6. Add 2 cups of marinara, and simmer for 3 minutes. 
  7. Add 1/4 cup of heavy cream, and then stir in 1/4 cup of grated Parmesan cheese.
  8. Can be made up to 1 day in advance. 


Calories: 495kcal | Fat: 9g | Saturated Fat: 2g | Sodium: 213mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • Thanks for another delicious recipe. I taught my 11 year old granddaughter how to make this today. She watched the video a couple of times and then she made it all bar the vodka sauce of course. We added roasted potatoes and green beans. She was so proud of herself and will add it to her recipe folder of favourite recipes that we have made together and that she then makes for her family at home. Cheers

    • Hi Di! That is so wonderful that you taught your granddaughter how to make the Parmesan chicken! We are so thrilled to have helped out!! Tell her we are proud of her, too, and congratulations on a job very well done!! And thank YOU so much for letting us know, Di!! We truly appreciate that! Cheers! Kris & Wesley

    • Hi there!! We actually have begun the process of working with a publisher on creating a cookbook! We’ll definitely shout it from the mountaintops once it’s available!! And thank you so much for your support! That means the world to us!! Stay in touch and all the best, Kris & Wesley

    • Hello Kris and Wesley!

      I will definitely stay in touch! I am soo excited about your cookbook! I am going to gift it to all my friends and family !


  • A really good looking recipe! Will definitely give it a shot this week. I do have a question though… While I can see how easy this would be to save the sauce for multiple dinners, I live alone most of the time – unless my kids come by – and hesitate to make things that are generally rated (in a lot of recipe books and sites) for 4 as I am terrible at eating leftovers. What is generally the best way to reduce a recipe ingredient list without losing the flavor or destroying the dish?

    • Hi Steve! We understand what you are saying! We actually use any extra sauce on some cooked pasta, which pairs nicely with the Parmesan chicken. But if you want to cut back on the amount of sauce, take a look at the recipe we include in the Notes section of the recipe card. You can simply cut the quantities for each ingredient in half, and then you won’t have as much sauce. Let us know how it turns out if you do make the dish! Best, Kris & Wesley

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