35 Minute Skillet Parmesan Chicken

Place the chicken breasts between two sheets of plastic wrap.
Using a meat mallet, pound each breast to about ¼ inch thickness.
Slice the chicken into cutlet-sized pieces if needed.
Place the flour in the first shallow bowl.
In the second shallow bowl, add the eggs and water. Using a fork or whisk, mix the eggs and water together.
In the third shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and dried parsley. Stir until well combined.
Take one piece of chicken and coat it in the flour, shaking off any excess.
Dip the floured chicken into the egg mixture, allowing any extra to drip off.
Press the chicken firmly into the breadcrumb mixture, coating both sides evenly.
Repeat steps 9 through 11 with the remaining pieces of chicken.
Pour the olive oil into a large skillet and heat over medium heat. Heat until the oil shimmers but does not smoke.
Place the breaded cutlets in the skillet in a single layer, without crowding them.
Cook for 3 to 4 minutes per side, until the coating is a deep golden brown.
Check that the internal temperature has reached 165°F using an instant-read thermometer.
Transfer the cooked cutlets to a plate lined with paper towels.
Repeat with any remaining cutlets, adding more oil to the skillet as needed.

Notes

Tips and Tricks

Pound the Chicken Evenly Make sure each cutlet is close to ¼ inch thick all the way across. Uneven thickness means some parts will overcook before others are done.

Don't Skip the Flour Step Flour helps the egg coating stick to the chicken, which helps the breadcrumbs stick to the egg. Skipping it will cause the breading to fall off during cooking.

Press the Breadcrumbs In After pressing the chicken into the breadcrumb mixture, use your hand to firmly press the coating onto both sides. This helps it stay on during frying.

Don't Crowd the Skillet Cook the cutlets in batches if needed. Crowding the pan drops the oil temperature, which leads to soggy breading instead of a crispy crust.

Check the Temperature Use an instant-read thermometer to confirm the internal temperature reaches 165°F. This is the most reliable way to make sure the chicken is cooked through without overdoing it.

Let the Oil Heat Up First Add the cutlets only after the oil is shimmering. Cold oil leads to greasy chicken.

Storing and Reheating

Storing Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze individual cutlets in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheat in the Oven Place the cutlets on a baking sheet and warm in a 375°F oven for 10 to 12 minutes. This method keeps the coating crispy.

Reheat in the Air Fryer Place cutlets in the air fryer basket at 350°F for 4 to 5 minutes. The coating crisps back up nicely.

Reheat on Stovetop Place a cutlet in a skillet over medium-low heat with a small drizzle of olive oil. Warm for 2 to 3 minutes per side until heated through.

Microwave (Last Resort) Microwave on medium power for 60 to 90 seconds. The breading will soften, but the chicken will still taste fine.

Nutrition

Calories: 634kcalCarbohydrates: 45gProtein: 46gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 197mgSodium: 1086mgPotassium: 734mgFiber: 3gSugar: 2gVitamin A: 331IUVitamin C: 3mgCalcium: 173mgIron: 4mg

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