Crispy Panko Crusted Chicken Cutlets: A Simple, Flavorful Weeknight Favorite
Panko Crusted Chicken Cutlets
This is a friendly, straight-forward way to make a comforting dinner without fuss. The panko coating gives a light, crispy bite that stays tender inside. A touch of Parmesan in the crust adds a subtle savoriness that keeps the dish interesting without needing a lot of extra ingredients.
When I make this, I usually have the ingredients on hand. It’s one of those meals that comes together quickly after a busy day, yet it tastes a little more special than your average fried chicken. If you’re feeding a family, you can double the batch and have leftovers for sandwiches or salads the next day. And if you’re cooking for one or two, the same method scales nicely—just cook in batches so the crust stays crisp instead of steaming in a crowded pan.
Ingredients for this Panko Crusted Chicken Cutlets
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare three shallow bowls: one with flour, one with the beaten eggs mixed with milk, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Season the chicken on both sides with a little salt and pepper. Dredge each piece first in flour, shaking off the excess.
- Dip into the egg mixture, letting any excess drip off, then coat thoroughly with the panko-Parmesan mixture. Press gently to help the crust adhere.
- Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook until the crust is golden and the chicken is cooked through, about 3–4 minutes per side depending on thickness.
- Transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Serve warm.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 10–12 minutes total (about 3–4 minutes per side)
- Total time: 25–27 minutes
Nutritional information
Per serving (about one chicken cutlet, depending on size): roughly 320 calories, with a balance of protein and fats to keep you satisfied. This will vary slightly based on the exact thickness of the cutlets and how much oil they absorb during frying. If you want to trim a few calories, you can bake the cutlets at 425°F for 15–18 minutes instead of pan-frying, turning once, until the crust is crisp and the chicken reaches 165°F inside.
Frequently asked questions
Can I bake these instead of pan-frying?
Yes. For a lighter option, place the coated cutlets on a parchment-lined baking sheet and bake at 425°F (220°C) for 15–18 minutes, flipping halfway through. You’ll still get a crisp crust, but it won’t be as deeply fried as the skillet method.
What can I serve with Panko Crusted Chicken Cutlets?
Great pairings include a bright green salad with a lemon vinaigrette, steamed broccoli, or roasted potatoes. A simple squeeze of lemon over the chicken can brighten the flavors nicely. If you’re short on time, a store-bought slaw or a quick cucumber-yogurt sauce also works well as a light counterpoint to the crispy crust.
How do I store and reheat leftovers?
Let the cutlets cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a small amount of oil to help restore some crispiness, or in a 350°F (175°C) oven for about 6–8 minutes. They won’t be as crispy as when freshly made, but they’ll still taste good.
Panko Crusted Chicken Cutlets
Ingredients
- 4 pieces boneless, skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste salt and black pepper
- 2 tablespoons olive oil
Instructions
- Prepare three shallow bowls: one with flour, one with the beaten eggs mixed with milk, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Season the chicken on both sides with a little salt and pepper. Dredge each piece first in flour, shaking off the excess.
- Dip into the egg mixture, letting any excess drip off, then coat thoroughly with the panko-Parmesan mixture. Press gently to help the crust adhere.
- Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook until the crust is golden and the chicken is cooked through, about 3–4 minutes per side depending on thickness.
- Transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Serve warm.
