Description
Crispy and flavorful Panko Parmesan Chicken Cutlets made by coating tender chicken breasts in a seasoned Parmesan and panko crumb mixture and pan-frying to golden perfection. This Italian-inspired main course is quick to prepare and perfect for a satisfying weeknight dinner, served with a squeeze of fresh lemon and optional parsley garnish for extra brightness.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
For Cooking and Serving
- 2–3 tbsp olive oil (for pan-frying)
- Lemon wedges (optional)
- Chopped parsley (optional)
Instructions
- Prepare the breading station: Set up three shallow bowls. In the first bowl, mix the all-purpose flour with a pinch of salt and pepper. In the second bowl, beat the eggs until combined. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.
- Bread the chicken: Take each chicken breast cutlet and dredge it first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the panko-Parmesan mixture so it adheres well, covering all sides evenly.
- Heat the oil: In a large skillet, heat 2 to 3 tablespoons of olive oil over medium heat until hot but not smoking. This will ensure a crispy crust when the chicken is cooked.
- Cook the cutlets: Place the breaded chicken cutlets carefully into the skillet, cooking in batches if necessary to avoid crowding. Fry each cutlet for about 3 to 4 minutes per side, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check doneness.
- Drain and serve: Transfer the cooked chicken to a paper towel–lined plate to absorb excess oil. Serve the cutlets hot with optional lemon wedges for squeezing and a sprinkle of chopped parsley for garnish.
Notes
- For extra crunch, toast the panko breadcrumbs in a dry pan for 2 to 3 minutes before breading the cutlets.
- These cutlets pair wonderfully with salad, pasta, or roasted vegetables for a complete meal.
- Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.
