Crispy on the outside, juicy on the inside, and baked instead of fried, this Baked Parmesan Breaded Chicken is the perfect weeknight dinner. It’s ready in about 30 minutes and comes with a bright, zesty tomato, cucumber and radish salad on the side!
This parmesan breaded chicken has quickly become a regular on our dinner table. Thin chicken cutlets are coated in a crunchy parmesan crumb, baked (not fried) until golden brown, and served alongside a fresh, herby vinaigrette salad. It has that perfect combination of savory and fresh that makes it so satisfying!
And don’t get me wrong, I love a crispy fried chicken cutlet as much as the next person, but do I love frying in my kitchen, especially on a weeknight? Not so much. Baking these parmesan chicken cutlets in the oven gets you all of that crunch with none of the splatter. The crispy chicken you end up with is just as good, maybe even better, since it’s a whole lot easier on the cleanup!
This breaded parmesan chicken recipe is also really easy to dress up or down depending on the occasion. Serve it with the fresh cucumber and radish salad for a lighter dinner. It’s also great with some roasted potatoes, steamed green beans or roasted brussels sprouts if you’re feeding a hungrier crowd.
If you love a crunchy chicken dinner as much as I do, you’ll also want to try my Easy Gluten Free Chicken Tenders, or if you’re after something to turn crumbed chicken into a full meal, my Crispy Chicken Tender Salad is another favourite in our house.
Everything You Need to Make Baked Parmesan Breaded Chicken
You only need a handful of everyday ingredients to make this parmesan crusted chicken recipe, most of which you’ll already have in the pantry. Below is everything you’ll need, along with any ingredient notes and possible substitutions. You’ll find the exact ingredient quantities in the recipe card at the bottom of this post.
- chicken breast fillets – I use skinless chicken breast, sliced in half horizontally and pounded thin so the cutlets cook quickly and evenly. You could also use chicken tenderloins if that’s what you have on hand.
- corn flour – this is the first layer of the chicken coating and helps the egg wash stick to the chicken. Corn flour (cornstarch) also keeps this recipe gluten free. Plain flour works too if you’re not needing it gluten free.
- egg – whisked into an egg wash, this is what helps the breadcrumb mixture adhere to the chicken.
- breadcrumbs – I’ve used gluten-free breadcrumbs for the crispiest coating, but you can use panko breadcrumbs or regular breadcrumbs if preferred.
- parmesan cheese – finely grated parmesan cheese adds a salty, savoury flavor to the breadcrumb mixture and helps the coating turn golden brown in the oven.
- sesame seeds – adds a little extra crunch and a lovely nutty flavor to the crust.
Spices
- sea salt (or kosher salt), onion powder, garlic powder and dried thyme – this simple spice mix is what really gives the parmesan mixture its flavour. Feel free to swap the dried thyme for dried oregano or Italian seasoning, or add a pinch of paprika and cracked black pepper for even more flavor.
For the Salad
- Lebanese cucumber – adds a fresh, cooling crunch alongside the warm chicken.
- radishes – thinly sliced radishes add a lovely peppery bite. If you’re not a fan, you can leave them out or swap for thinly sliced red bell pepper.
- heirloom tomato – any ripe, in-season tomato will work well here. Grape or cherry tomatoes are a good substitute.
- dill – adds a fresh, herby flavour to the salad. Swap for fresh parsley or scallions if you prefer.
- baby capers – add little bursts of salty flavour throughout the salad.
- white wine vinegar, maple syrup, sea salt and extra virgin olive oil – this simple vinaigrette comes together in a large bowl with a quick whisk. A squeeze of lemon juice in place of some of the vinegar also works well if that’s what you have.
Optional Extras
- extra parmesan cheese – finely grate a little extra parmesan over the top of the baked chicken just before serving for even more flavor.
- lemon wedges – a squeeze of fresh lemon juice over the finished dish brightens everything up. Taste and add more if you like it extra zesty.
- a dipping sauce – these chicken cutlets are also delicious dipped in garlic mayo, aioli or your favourite sauce on the side.
- more veggies – if you’d like to bulk out the meal with more vegetables, roasted asparagus, broccoli or brussels sprouts all pair beautifully with this parmesan chicken.
Tips for Making the Best Parmesan Breaded Chicken
Here are a few of my top tips to help your baked parmesan breaded chicken turn out perfectly every time. You’ll find the full step-by-step instructions in the recipe card at the bottom of this post.
The Chicken
- Pound the chicken to an even thickness – placing the chicken between two sheets of baking paper and pounding it to about 5mm thick helps it cook quickly and evenly. This means you don’t end up with a dry outside and undercooked centre.
- Set up your dredging station – place the corn flour, egg wash and breadcrumb mixture in three separate large shallow bowls. This keeps the process quick and mess-free. It also stops your fingers from getting too crumbed up as you dredge each cutlet!
- Shake off the excess – after dipping the chicken into the corn flour, give it a light shake to remove any excess before moving on to the egg wash. Too much flour can stop the egg from sticking properly.
- Press the crumbs on firmly – once the chicken is coated in the breadcrumb mixture, gently press the crumbs into the chicken with your hands. This is the secret to a thicker, crunchier coating that stays put in the oven.
- Give the chicken space on the tray – line your baking sheet or sheet pan with parchment paper and leave a little space between each piece of chicken. This helps the coating crisp up and turn golden brown, rather than steaming.
- Don’t skip the olive oil spray – lightly spraying the crumbed chicken with olive oil before baking is the trick to getting that golden, crispy coating without deep frying.
- Rotate the tray halfway through baking – if you’re using two trays, swap their positions in the oven halfway through cooking so both trays of chicken bake evenly.
The Dressing
- Whisk the dressing before adding the salad ingredients – whisk the vinegar, maple syrup and salt together first. Then slowly whisk in the olive oil, which helps the vinaigrette emulsify into a smooth dressing rather than separating.
Air Fryer Instructions
If you’re short on time, these chicken cutlets also cook up beautifully in the air fryer. Cook in a single layer at 200°C/392°F for around 10-12 minutes, flipping halfway, until golden and cooked through.
Storage
Store any leftovers of this baked parmesan breaded chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to help bring back some of that crispy coating and golden brown crust.
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The cucumber and radish salad is best made fresh and eaten the same day. The vegetables will release liquid and go soft if left to sit dressed in the fridge.
I wouldn’t recommend freezing the crumbed chicken once cooked, as the coating won’t stay crispy once thawed. You can, however, freeze the chicken in its crumbed, uncooked state. Place the breaded pieces on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag or container. Bake straight from frozen, adding a few extra minutes to the cook time.
Breaded Parmesan Chicken with Salad
Ingredients
- 500 grams chicken breast fillets, halved horizontally, approximately 2 large
- 1/3 cup corn flour
- 2 eggs
- 1 cup gluten-free breadcrumbs, or panko
- 1/2 cup very finely grated parmesan, loosely packed
- 2 tablespoon sesame seeds
- 1/2 teaspoon finely ground sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Salad
- 1 Lebanese cucumber, cut into half moons
- 4 radishes, ends removed, thinly sliced
- 1 large heirloom tomato, cut into half moons
- handful dill, roughly chopped
- 2 tablespoons baby capers
- 40 mL white wine vinegar
- 60 mL extra virgin olive oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon finely ground sea salt
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper and set aside.
- Place 2 pieces of chicken between two sheets baking paper. Use a mallet or rolling pin to pound the pieces so that they are evenly about 5mm thick. Transfer to a plate and repeat with the remaining chicken.
- Place the cornflour into a large shallow bowl. Crack the egg into a second large shallow bowl and whisk. In a third large shallow bowl combine the breadcrumbs, grated parmesan, sesame seeds, salt, onion powder, garlic powder and dried thyme.
- Take one piece of chicken and dip into the cornflour. Coat evenly and shake off the excess. Dip the chicken into the egg and then into the breadcrumb mixture. Coat evenly, gently pressing the breadcrumbs into the chicken. Place onto the prepared baking tray and repeat with the remaining chicken pieces. Make sure to leave some space between each piece of chicken on the baking tray.
- Spray the crumbed chicken lightly all over with olive oil spray. Bake for 10 minutes. Swap the top tray to the middle and the middle tray to the top and bake for a further 10 minutes or until golden brown.
- While the chicken bakes, make the salad. To a large bowl add the white wine vinegar, maple syrup and salt and whisk to combine. Continue whisking as you pour in the olive oil and whisk until well combined. To the bowl add the sliced cucumber, sliced radishes, tomato wedges, dill and capers. Toss to combine.
- To serve, divide the crumbed chicken and salad between four dinner plates. Serve warm.
Notes
Tips
- For a gluten-free version, use certified gluten-free breadcrumbs and double check your corn flour is labelled gluten-free.
- Pound the chicken to an even thickness so it cooks quickly and evenly, without drying out.
- Press the breadcrumb mixture firmly onto the chicken so the coating sticks well before baking.
- Toss the salad just before serving so the vegetables stay crisp.
- Leftovers reheat best in the oven or air fryer to keep the crust crispy.
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