Panko Crusted Chicken Cutlets
A simple, weeknight-friendly dish featuring tender chicken cutlets coated in a crisp panko crust. This recipe balances a light, crunchy exterior with juicy inside, paired with a subtle blend of Parmesan and garlic for extra flavor.
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.