Crispy Parmesan Panko Crusted Chicken Cutlets
Golden, crispy, and bursting with flavor, these Parmesan panko crusted chicken cutlets are the ultimate comfort food with a gourmet twist. Coated in a perfectly seasoned mixture of crunchy panko breadcrumbs, savory Parmesan cheese, and aromatic Italian herbs, each cutlet is pan-fried to golden perfection. The result? Juicy, tender chicken with a crisp, flavorful crust that's irresistibly satisfying. With just 15 minutes of prep time, this easy recipe is perfect for busy weeknights yet impressive enough for guests. Serve these versatile cutlets with a squeeze of fresh lemon for brightness, alongside your favorite sides like a crisp salad, creamy mashed potatoes, or buttery pasta. Ideal for anyone seeking a quick and delicious homemade meal, this recipe promises restaurant-quality chicken in the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless, 6-8 ounces each) Chicken breasts
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Garlic powder
- 0.5 cups (for frying) Vegetable oil
- 4 pieces (for serving, optional) Lemon wedges
Instructions
Place chicken breasts on a cutting board. Slice them horizontally into thinner cutlets if they are thick, aiming for about 1/2-inch thickness.
Using a meat mallet, gently pound each chicken cutlet to an even thickness of about 1/4 inch. Pat dry with paper towels.
In a shallow dish, mix together the flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
In a second shallow dish, whisk the eggs and milk until well combined.
In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Dredge a chicken cutlet in the flour mixture, shaking off any excess, then dip it in the egg mixture, allowing the excess to drip off. Finally, coat it in the panko mixture, pressing gently to adhere the breadcrumbs.
Repeat the breading process with the remaining chicken cutlets and place them on a plate or baking sheet.
In a large skillet, heat the vegetable oil over medium heat until shimmering but not smoking (about 350°F or 175°C).
Fry the chicken cutlets in batches, 2–3 at a time, for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan.
Transfer the cooked chicken to a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for an added zing, if desired. Pair with a side salad, mashed potatoes, or pasta for a complete meal.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 6476 mg | 282% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 287.3 g | 575% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 660 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 336 mg | 7% | |
*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.
