Description
Panko Parmesan Chicken Cutlets are crispy, golden-brown chicken breasts coated with a flavorful blend of panko breadcrumbs, Parmesan cheese, and Italian spices. This easy-to-make Italian-American classic is perfect for a quick weeknight dinner or a satisfying main course served with lemon wedges and fresh parsley for a touch of brightness.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
For Cooking
- 3 tablespoons olive oil
To Serve (Optional)
- Lemon wedges
- Chopped parsley
Instructions
- Prepare the Dredging Station: Set up three shallow bowls. Place the flour in the first bowl, beaten eggs in the second, and in the third, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. This arrangement will streamline the breading process.
- Prepare the Chicken: Pat each chicken breast dry with paper towels to ensure the coating sticks well. Pound the breasts to an even thickness of about 1/2 inch for uniform cooking.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the beaten eggs, coating thoroughly. Finally, press the chicken into the panko-Parmesan mixture, ensuring an even, thick coating on both sides.
- Cook the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken cutlets in batches to avoid overcrowding. Cook for 3 to 4 minutes on each side until they turn a crispy golden brown and reach an internal temperature of 165°F to ensure doneness.
- Drain and Serve: Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Serve immediately with optional lemon wedges and a sprinkle of chopped parsley to enhance the flavors and presentation.
Notes
- For extra crispiness, bake the breaded cutlets on a wire rack at 425°F (220°C) for 15–20 minutes, flipping halfway through.
- This dish pairs beautifully with pasta, fresh salad, or inside a sandwich for varied meal options.
