What temperature is Parmesan crusted chicken done?

You’ll want to cook it until the internal temperature hits 165°F. Use an instant-read thermometer to be sure.

Does chicken parmesan get soggy?

It can if it sits too long or gets reheated improperly. For best results, reheat in an air fryer or skillet.

Leftovers stay fresh for about 3–4 days when stored in a sealed container.

Pat the chicken dry, shake off excess at each dredging step, and press it gently into the crumbs. Flipping with tongs helps too.

Crispy on the outside, juicy inside — this Parmesan crusted chicken is quick, delicious, and perfect for weeknights.

Scale

2 large chicken breasts

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup flour

2 eggs

2/3 cup panko breadcrumbs

1/2 cup freshly grated parmesan cheese

1/2 heaping teaspoon Italian seasoning

3 tablespoons olive oil (divided)

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1. Preheat oven to 400°F. Place rack in top third of oven.

2. Cut each chicken breast in half lengthwise to make 4 thinner cutlets.

3. Pat chicken dry and season with garlic powder, salt, and pepper on both sides.

4. Set up 3 bowls: flour, beaten eggs, and panko mixed with parmesan and Italian seasoning.

5. Dredge each cutlet in flour, then egg, then panko mixture. Press gently to help it stick.

6. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat.

7. Fry 2 cutlets at a time, 2–3 minutes per side, until golden. Flip with tongs.

8. Add remaining 1 tbsp oil for second batch.

9. Return all cutlets to skillet. Transfer to oven and bake for 5 minutes, or until internal temp reaches 165°F.

10. Serve immediately with sides of choice.

Pat chicken very dry for best coating.

Use tongs for cleaner flipping.

Leftovers keep 3–4 days in the fridge.

For reheating, use an air fryer or low skillet heat to retain crispiness.

Not recommended to freeze.