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Crunchy Parmesan Chicken

Crunchy Parmesan chicken with a lemon-caper butter pan sauce that turns golden crust drippings into a glossy, flavorful coating. Oven-baked in an oven-safe skillet for a deep golden schnitzel-like finish, then topped with a quick caper-lemon butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded thin to about 1/2-inch thickness for even cooking.
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten for dredging.
  • 1 cup panko breadcrumbs
  • 0.5 cup freshly grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 salt and pepper Season the chicken and breadcrumb mixture to taste.
For frying and sauce
  • 3 tbsp olive oil Used to sear the crust in the skillet.
  • 3 tbsp butter For the lemon-caper butter sauce.
  • 2 tbsp capers Drain if packed in brine, then add to the sauce.
  • 3 tbsp lemon juice Fresh for bright flavor.
  • 1 tbsp parsley Chopped, for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and pound the chicken
  1. Pound the boneless skinless chicken breasts to about 1/2-inch thickness, then season with salt and pepper.
  2. Set up a dredging station with all-purpose flour, beaten large eggs, and a combined mix of panko breadcrumbs, freshly grated Parmesan, garlic powder, Italian seasoning, plus salt and pepper.
Dredge for the crunchy crust
  1. Dredge each chicken cutlet in all-purpose flour, shaking off excess.
  2. Dip the floured chicken into the beaten large eggs, letting excess drip back into the pan.
  3. Press into the panko breadcrumbs + Parmesan + spices until fully coated for an even, crunchy crust.
Sear and bake
  1. Heat olive oil in an oven-safe skillet and sear the cutlets 3-4 minutes per side until deep golden.
  2. Bake at 400°F for 8-10 minutes, until the chicken is cooked through and the crust is crisp.
Make the lemon-caper butter sauce
  1. Rest the chicken for 3 minutes while you keep the skillet on the heat.
  2. Melt butter in the same skillet, add capers and lemon juice, and swirl for 1 minute.
Finish and serve
  1. Pour the lemon-caper butter sauce over the chicken.
  2. Garnish with parsley and serve immediately.

Notes

Key pro tip: keep the crust in contact with the hot skillet during searing so pan drippings mix into the butter for maximum flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or skillet to re-crisp. Freeze cooked chicken only if needed (up to 2 months), though the coating may soften. Dietary swap: use gluten-free all-purpose flour and gluten-free panko for a gluten-free version.