Description
These Panko-Parmesan Chicken Cutlets are crisp on the outside, juicy on the inside, and packed with savory flavor. The perfect weeknight dinner that feels fancy but is easy to pull off — and kid-approved too! Serve them with a fresh salad, pasta, or mashed potatoes. #chickencutlets #pankorecipes #crispychicken #easychickendinner #parmesancrust
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1/4 cup olive oil (or more, for frying)
- Lemon wedges, for serving
- Chopped parsley, for garnish (optional)
Instructions
- Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Coat each chicken cutlet in flour, then dip in egg, then press into the panko-Parmesan mixture to coat both sides.
- Heat olive oil in a large skillet over medium heat. Once hot, add chicken cutlets in batches and cook for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with lemon wedges and optional chopped parsley.
Notes
- For extra flavor, marinate the chicken in buttermilk for 1 hour before breading.
- To keep warm and crispy, place cooked cutlets on a wire rack in a 250°F oven until ready to serve.
- Can be air-fried at 400°F for 10–12 minutes, flipping halfway through.
- Great as leftovers in sandwiches or sliced over salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1 g
- Sodium: 610 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 135 mg