Description

Crispy Panko Crusted Chicken Breasts are tender, juicy chicken cutlets coated with a flavorful blend of panko breadcrumbs, parmesan cheese, and spices, then pan-fried to golden perfection. This easy-to-make recipe delivers a crunchy texture and a savory taste, perfect for a quick weeknight dinner or a satisfying meal.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts

Flour Mixture

1/2 cup all-purpose flour
1 1/2 teaspoons fine sea salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Egg Wash

1 large egg
1 teaspoon water

Breading

1 cup plain panko breadcrumbs
1/2 cup grated parmesan cheese
1 teaspoon Cajun seasoning or Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt

Cooking Fats

2 tablespoons extra virgin olive oil
1 tablespoon butter

Instructions

Prepare Chicken Cutlets: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Cover with plastic wrap and gently pound the thicker parts with a rolling pin or meat pounder to achieve even thickness. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Prepare Flour Mixture: In the first shallow dish, combine the flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, onion powder, and garlic powder. Mix well and set aside.
Prepare Egg Wash: In the second dish, beat the egg with 1 teaspoon water until lightly combined. Set aside.
Prepare Panko Mixture: In the third dish, mix panko breadcrumbs with parmesan cheese, 1/2 teaspoon salt, Cajun or Italian seasoning, and paprika. Combine thoroughly and set aside.
Bread the Chicken: Coat each chicken cutlet by first dredging in the flour mixture, shaking off excess, then dipping into the egg wash allowing excess to drip off. Finally, press the chicken into the panko mixture to evenly coat both sides.
Heat the Skillet: Warm a large skillet over medium heat and add olive oil and butter. Allow fats to melt and the skillet to become hot.
Pan-Fry the Chicken: Place breaded chicken cutlets into the skillet and cook for 3-4 minutes per side. Adjust heat to medium-low if skillet heats too quickly, ensuring the chicken cooks through without burning.
Check Doneness and Rest: Confirm the internal temperature reaches at least 165°F. Remove chicken from the skillet and rest on a wire rack to maintain crispiness before serving. Enjoy!

Notes

For even cooking, ensure chicken cutlets are pounded to uniform thickness.
Use a meat thermometer to precisely check the internal temperature of chicken.
Resting the chicken on a wire rack after cooking prevents sogginess.
Substitute Cajun seasoning with Italian seasoning for a different flavor profile.
Use fresh grated parmesan for best flavor and texture.
If you prefer, use canola oil instead of olive oil for a higher smoke point.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: crispy chicken, panko crusted chicken, pan-fried chicken breasts, parmesan chicken, easy chicken recipe