Crispy Panko Chicken Cutlets
Elevate your weeknight dinners with these Crispy Panko Chicken Cutlets, a crowd-pleasing recipe that's as easy as it is delicious. Featuring tender chicken breasts coated in a crunchy blend of panko breadcrumbs, Parmesan cheese, and a hint of garlic and paprika, these golden-brown cutlets are pan-fried to perfection in just minutes. The recipe uses a simple three-step breading technique for foolproof crispiness every time, while the Parmesan and seasonings add a layer of irresistible flavor. Serve these versatile cutlets alongside your favorite dipping sauces, a fresh side salad, or buttery mashed potatoes for a restaurant-quality meal at home. With a quick prep time and effortless frying method, this dish is a guaranteed hit for both busy weeknights and casual entertaining.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Vegetable oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts on a cutting board. If the breasts are thick, slice each one horizontally into two thinner cutlets. Pat the chicken dry with paper towels.
Lightly season both sides of the chicken cutlets with salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together eggs and 1 tablespoon of water until fully combined. In the third bowl, mix the panko breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.
Dredge each chicken cutlet in the flour, making sure to coat evenly and shake off any excess. Next, dip the floured chicken into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the panko mixture, patting firmly to adhere the breadcrumbs. Repeat for all cutlets.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking (about 350°F or 175°C).
Carefully place the breaded chicken cutlets in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 3–4 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
If desired, garnish with freshly chopped parsley before serving. Serve immediately with your favorite dipping sauces, salad, or side dishes.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
