Description
This Panko-Parmesan Chicken Cutlets recipe delivers crispy, golden-brown chicken breasts coated in a flavorful blend of panko breadcrumbs and Parmesan cheese. Perfectly seasoned and pan-fried to a tender finish, these cutlets are served warm with tangy lemon wedges and optional fresh parsley for a delicious and easy weeknight meal that the whole family will love.
Ingredients
Scale
Chicken and Coating
- 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
Cooking
- 1/4 cup olive oil (or more, for frying)
Serving
- Lemon wedges, for serving
- Chopped parsley, for garnish (optional)
Instructions
- Prepare the dredging stations: Set up three shallow dishes—one with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. This setup will make the coating process seamless.
- Coat the chicken: Take each pounded chicken cutlet and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs to moisten, then press it firmly into the panko-Parmesan mixture, ensuring both sides are thoroughly coated for maximum crispiness and flavor.
- Heat the oil and cook the cutlets: Warm the olive oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken cutlets in batches to avoid overcrowding the pan. Fry each cutlet for 3 to 4 minutes per side, or until they develop a golden brown crust and are cooked through to an internal temperature of 165°F (75°C).
- Drain excess oil: Transfer the cooked cutlets onto a plate lined with paper towels to absorb any excess oil, ensuring the cutlets stay crispy and not greasy.
- Serve: Serve the chicken cutlets warm with lemon wedges on the side to add a zesty brightness. Garnish with chopped parsley if desired, enhancing the dish’s freshness and presentation.
Notes
- For even cooking, pound the chicken breasts to an even 1/2-inch thickness before coating.
- Use fresh Parmesan cheese for the best flavor and texture in the breadcrumb mixture.
- Adjust seasoning in the breadcrumb mixture according to your taste preferences.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- Check doneness by ensuring chicken reaches an internal temperature of 165°F (75°C).
- Leftovers can be reheated in the oven to preserve crispness instead of the microwave.
