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Here is a recipe from America's Test Kitchen that has a crunchy coating.

Parmesan-Crusted Chicken Cutlets

from the Episode: Chicken in a Skillet

The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

Serves 4

2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally

Table salt and ground black pepper

1/4 cup unbleached all-purpose flour plus 1 tablespoon

1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above

3 large egg whites

2 tablespoons minced fresh chives(optional)

6 ounces shredded Parmesan cheese (about 2 cups) see note above

4 teaspoons olive oil

1 lemon, cut into wedges

See Illustrations Below: Two Ways to Cut the Parmesan

1. Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

2. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.

3. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.

4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.

Ingredients:

5 tablespoons Unsalted Butter -- melted

1 tablespoon Dijon Mustard

3/4 cup Dried Bread Crumbs

1/2 cup Parmesan Cheese

2 tablespoons Parsley, Fresh -- chopped

1 teaspoon Dried Basil

8 Whole Chicken Thighs Without Skin

Directions:

Preheat the oven to 400F. Lightly grease a 9" x 15" baking dish. In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered for 45 minutes.

Serves 4, taste delicious and is easy to make!

Or if you want some with sauce

3 whole chicken breasts

1 egg

1 teaspoon salt

1/4 teaspoon pepper

1 cup dry bread crumbs

1 1/4 cup butter

10 1/2 ounces can pizza sauce

6 slices mozzarella cheese

parmesan cheese

Directions:

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken into egg, then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in crockpot

Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.