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Parmesan Crusted Chicken

These chicken tenders are the perfect accompaniment to a dish like the veggie lasagna or a great appetizer when entertaining. 


  • 1 lb. – 1  1/2 lb. chicken tenderloins
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs (you can also use seasoned panko breadcrumbs for extra crunch)
  • 1 cup powdered parmesan cheese (if you have grated parmesan, just pop it in the food processor and process until it’s powdery)
  • Olive Oil


  • If you want to make chicken nuggets, cut each tenderloin in half – otherwise, just use the whole tenderloin as it is
  • Pour the flour, eggs, and breadcrumbs into three separate containers (I use these breading pans – they’re great)
  • Dredge your chicken it the flour (shake off any excess), then dip it in the egg, and finally coat it in breadcrumbs and parmesan
  • Continue this process with all of the chicken tenderloins
  • Brush a baking tray with olive oil and place the breaded tenders onto the tray
  • Generously brush the breaded chicken breasts with olive oil
  • Bake for 20 minutes (10 minutes on each side) at 350°F
  • Remove the chicken from the oven and layer the cutlets on a dish in between paper towels (to blot excess oil)
  • If you’re making nuggets, they’re great served with honey mustard, ketchup and BBQ sauce