Fifteen Spatulas

Crispy Parmesan Crusted Chicken

Crispy Olive Oil Parmesan Breaded Chicken Recipe with Rosemary

Odds are you’ve heard of parmesan crusted chicken as a dish, and maybe it’s even something you already make. It’s certainly one of those classic staple recipes that I find myself making from time to time.

It’s major merit is that it’s one of the fastest meals you can prepare, because the thinly cut chicken breasts (aka chicken cutlets) cook up lightning fast. Oh, and it’s golden brown crispy delicious. That helps too.

But there are a couple of things that I like to do differently for this classic dish, to take it to the next level. Let’s dive in:

The first thing I like to do is whip out a zester (not a grater), and zest my parmesan cheese:

Crispy Parmesan Crusted Chicken Recipe

By zesting instead of grating the cheese, it gives you a texture that’s lighter than snow, so it sticks to the bare chicken cutlets very well.

My next trick is to add fresh minced rosemary to the egg dip. Since there are so few ingredients in this dish, adding a fresh herb like rosemary or thyme makes a HUGE difference in flavor and really makes the recipe pop:

Crispy Parmesan Crusted Chicken Recipe

So now we can proceed as usual, and first dip a seasoned chicken cutlet in the zested parmesan:

Crispy Parmesan Crusted Chicken Recipe

Then into the rosemary egg wash:

Crispy Parmesan Crusted Chicken Recipe with Rosemary

And finally, into some crispy Panko bread crumbs:

Crispy Parmesan Breaded Chicken Recipe with Rosemary

Once your chicken cutlets are breaded, you can pan fry them in olive oil, for about 4-5 minutes each side:

Crispy Olive Oil Parmesan Breaded Chicken Recipe with Rosemary

Once they’re crispy and golden, you can zest a little more parmesan on top, and serve!

Crispy Parmesan Crusted Chicken Recipe @fifteenspatulas

And by the way, you can totally do this with pork chops too! Enjoy.

Crispy Parmesan Crusted Chicken

Yield: Serves 3-4


1.25 lbs thinly cut chicken breast (aka chicken cutlets)
salt and pepper
1 sprig fresh rosemary
1 cup zested parmesan cheese
2 eggs
1 cup panko bread crumbs
olive oil, for frying


Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. Set aside.

Next it's time to set up your breading station. Set out three bowls, and in the first bowl add the zested parmesan cheese, then the eggs in the second bowl, and the panko bread crumbs in the third. Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined.

Heat up a large skillet over medium heat, and let it heat up while you bread the chicken. First dip each chicken cutlet into the parmesan, shake off the excess, then dip into the egg, then let the excess drip off, then finally dip into the panko bread crumbs (by the way, the reason we shake off the excess during each step is to prevent our breading from falling off later).

When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy. If the bread crumbs are browning too quickly, you can turn the heat down. Repeat with the remaining cutlets, and enjoy!

Leave a comment:


  1. Crystal @ Simply Playful Fare posted on February 6, 2014 at 12:03 pm (#)

    This looks awesome, Joann! Simple and easy. I love your tips for zesting the cheese. Is that a micro-plane zester? Adding fresh rosemary to the egg wash is such a great idea! I might have to put this on the menu for next week. :)

    • Joanne Ozug replied on February 7th, 2014 at 5:23 pm

      Hi Crystal, thanks! The zester is made by OXO. I prefer theirs to the microplane, to be honest! The OXO one has held up better over time.

  2. JulieD posted on February 6, 2014 at 12:24 pm (#)

    Love this so much!! I zest my parmesan sometimes too! :)

  3. Nancy posted on February 6, 2014 at 12:27 pm (#)

    Parmesan crusted chicken is in my regular meal rotation because the family likes it so much. But I’m going to use your method next time. I usually mix the cheese with the bread crumbs. I coat the cutlets lightly in flour, dip into the egg wash, and then coat them in the cheesy bread crumbs. Hurray for skipping the flour layer. Sometimes, rather than frying the cutlets, I spray on some butter flavored “Pam” and bake them.

    • Joanne Ozug replied on February 7th, 2014 at 5:25 pm

      Hi Nancy, glad that this is a staple in your family’s meals! Hope you like my version. I prefer to separate the cheese and bread crumbs because they have different textures and I find it sticks better that way. Happy cooking!

  4. Maureen | Orgasmic Chef posted on February 6, 2014 at 9:36 pm (#)

    I’ve used this method with chicken breasts but tried stuffing them with brie and caramelized onions. I served them with a port wine and cream sauce. I like your chicken because it’s heaps quicker and still delicious.

  5. Tieghan posted on February 6, 2014 at 11:47 pm (#)

    Wow, that chicken looks so good! I love how simple it is!

  6. Gaby posted on February 7, 2014 at 7:26 pm (#)

    This is the ultimate chicken dish! So delicious and simple!

  7. Greg posted on February 8, 2014 at 2:16 pm (#)

    Such a classic!

  8. Jocelyn (Grandbaby Cakes) posted on February 8, 2014 at 7:35 pm (#)

    This is literally my absolute favorite chicken. I make it all the time. Gorgeous and classic!

  9. bill enright posted on February 24, 2014 at 1:47 pm (#)

    Looking forward to getting great recipes Bill

  10. Heather posted on March 29, 2014 at 7:52 pm (#)

    I just made this for supper using boneless pork chops. It turned out great! My husband commented, “There’s not much better than a fried pork chop.” The breading stayed on well, which I’ve had trouble with in other “crusted” recipes. Thanks for your work!

    • Joanne Ozug replied on March 30th, 2014 at 6:36 pm

      Really happy to hear that Heather! The pork chops sound great.

  11. Bobbi posted on May 12, 2014 at 7:14 am (#)

    Trying today!

  12. Bill S posted on August 8, 2014 at 2:44 pm (#)

    As a single father I find your recipes excellent to follow. Thanks for being here for me.

    • Joanne Ozug replied on August 10th, 2014 at 9:03 pm

      Hi Bill, I commend you for cooking, especially as a single father. My dad raised me and my brothers for the 2nd half of my childhood so I know a little bit about the demands it has. If you have any recipe requests, sometimes people send me those and I do my best to post recipes!

  13. tina t posted on October 9, 2014 at 12:16 pm (#)

    I was wondering with this Parmesan crusted chicken what do you serve with it ? pasta with what sauce I would like to make this  for a special dinner party for Saturday 
    thank you so much 

    • Joanne Ozug replied on October 16th, 2014 at 5:57 pm

      Hi Tina, it depends if you want to go heavy or light. Sometimes I do an arugula salad or quinoa for something light, or if I’m wanting to have a more filling meal, I’ll do roasted potatoes or root vegetables.

  14. Suzanne posted on October 26, 2014 at 7:03 pm (#)

    absolutely amazing! I made this for dinner over the weekend and everyone wanted seconds! Great recipe! Easy to follow directions yield a great product! Thank you!

    • Joanne Ozug replied on October 28th, 2014 at 8:14 pm

      So happy to hear this, Suzanne!!!

  15. Lucille Clarke posted on October 30, 2014 at 12:27 pm (#)

    I am excited to see this recipe. It is one of my husbands favorite chicken dishes. I also am excited to see I have all the ingredients needed on hand.

  16. Ewa posted on December 14, 2014 at 5:04 pm (#)

    Dear Joann.
    I am just beginning my cooking adventure and would love to try the crispy parmezanem crusted chicken. This may be the most basic question but how do I cut the chicken to get these very thin pieces?
    I wish you happy, healthy, and joyful Christmas and a happy New Year!

    • Joanne Ozug replied on December 18th, 2014 at 5:14 pm

      Hi Ewa, I purchase them as the cut “chicken cutlets.” Or, you can slice a chicken breast through the middle like a book to open it up. It’s easier to understand if you watch it on a video. Hope that helps!

  17. Nuraini posted on March 4, 2015 at 9:10 am (#)

    Just made this for my husband and he loved it! Made me a happy wife! I wish I could show you pictures. 😀 Thank you, Joanne!

  18. Kathy Barrett posted on March 7, 2015 at 11:12 am (#)

    My go to dish for a quick and delicious dinner and for company. Serve with a side of marinara sauce and garlic mashed potatoes, Scrumptious!! Have gotten many compliments.

  19. Mandy posted on June 17, 2015 at 9:58 am (#)

    Im going to make these today for chicken burgers, but im struggling to think of some kind of spicy spread to go on the buns. Up to now all i can think of that will work well is mayonnaise with chili flakes and cayenne pepper – maybe some finely chopped celery too. Thanks for the recipe, i never considered using Parmesan in this way before. My mouth is watering already and i have 3 hours to wait until dinner :(