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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

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
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!
Print Recipe


  • 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