Golden, outrageously crispy, and oozing with savory, cheesy flavor, Panko-Parmesan Chicken Cutlets are the kind of weeknight dinner that makes you feel like a superstar in the kitchen. This easy recipe turns humble chicken breasts into juicy cutlets with a shatteringly crisp coating—a combination of panko breadcrumbs and Parmesan cheese that delivers knockout crunch and complex, nutty flavor with every bite. Whether you serve them sizzling hot with lemon wedges or layer slices onto salads and sandwiches, these irresistible cutlets are bound to become a regular request at your dinner table.

Panko-Parmesan Chicken Cutlets Recipe - Recipe Image

Ingredients You’ll Need

Just a few pantry staples and some fresh chicken come together to create the mouthwatering magic of Panko-Parmesan Chicken Cutlets. Each ingredient has a purpose: tenderizing, crisping, adding richness, or brightening the finished dish—so don’t skip a thing!

Chicken breasts: Pound them to even thickness for tender cutlets that cook perfectly and evenly every time.
All-purpose flour: Forms the essential first coating, helping the egg and breadcrumbs cling for that ideal crust.
Eggs and water: Creates a sticky wash that ensures your panko-Parmesan mixture locks on securely.
Panko breadcrumbs: Japan’s famously crisp breadcrumbs are the secret to extra-light, audibly crunchy results.
Parmesan cheese: Infuses the coating with salty, cheesy depth while adding golden color as it crisps up.
Garlic powder: Gives subtle savory warmth without overpowering the other flavors.
Italian seasoning: A blend of herbs that brings a classic Italian-American vibe to every bite.
Salt and black pepper: Essential seasoning for both the chicken and the crust—don’t forget them!
Olive oil: A flavorful, moderately high-heat oil that delivers beautiful browning and that just-right crunch.
Lemon wedges: A squeeze of fresh lemon just before serving perks up all the flavors and adds brightness.

How to Make Panko-Parmesan Chicken Cutlets

Step 1: Set Up Your Dredging Station

Line up three shallow bowls to keep the coating process smooth and tidy. In the first, add flour; in the second, beat your eggs with a splash of water. The third bowl gets your crunchy blend—panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Having everything prepped and within easy reach will keep your workflow stress-free, plus it makes cleanup a breeze.

Step 2: Dredge the Chicken

Work with one piece of chicken at a time and start by dredging it in flour, coating lightly but completely. Tap off the excess, then dunk the chicken into the egg mixture, ensuring it gets a generous, even layer. The grand finale: press both sides of the cutlet firmly into the panko-Parmesan mixture, scooping the crumbs over the top and patting them on to make sure every inch is well-covered for ultimate crunch.

Step 3: Rest the Breaded Cutlets

This little trick is a game-changer for your Panko-Parmesan Chicken Cutlets. Letting the breaded chicken rest for about 10 minutes on a wire rack after coating gives the crust time to adhere—a subtle pause that prevents the coating from slipping or falling off during frying and results in a seriously crispy finish.

Step 4: Pan-Fry to Golden Perfection

Heat olive oil in a large skillet over medium heat. Once the oil shimmers (test by dropping in a breadcrumb—it should sizzle), add your cutlets without crowding the pan. Cook for about 3–4 minutes per side, turning carefully, until the breading is deep golden and the chicken is cooked through. If necessary, fry in batches to keep the temperature steady and the crust ultra-crisp.

Step 5: Drain and Serve Hot

Transfer your sizzling cutlets to a plate lined with paper towels so any excess oil drips away. Serve immediately while the crust is at peak crispiness. Add a generous squeeze of lemon juice just before eating to bring out the best in the cheesy, herby crust and tender chicken beneath.

How to Serve Panko-Parmesan Chicken Cutlets

Garnishes

For extra flair, sprinkle your Panko-Parmesan Chicken Cutlets with freshly chopped parsley, a flurry of grated Parmesan, or even a few capers for tang. Lemon wedges are non-negotiable—a spritz over just-fried cutlets makes all the flavors sing.

Side Dishes

Classic pairings include a simple arugula salad tossed with olive oil and lemon, buttery noodles, or roasted garlic potatoes. For something lighter, try a tomato and cucumber salad; for indulgence, creamy mashed potatoes are heavenly next to the crispy cutlets.

Creative Ways to Present

Transform Panko-Parmesan Chicken Cutlets into stellar sandwiches layered with lettuce and a swipe of aioli, slice them over Caesar or Italian-chopped salad, or cut them into strips for crowd-pleasing chicken tenders with your favorite dipping sauces. They also shine as the centerpiece of a build-your-own grain bowl.

Make Ahead and Storage

Storing Leftovers

Let any leftover Panko-Parmesan Chicken Cutlets cool completely before tucking them into an airtight container. They’ll stay tasty for up to 3 days in the refrigerator—just be sure to lay parchment or wax paper between layers to prevent sticking and keep that treasured crust as intact as possible.

Freezing

These cutlets freeze beautifully! Place them on a baking sheet in a single layer and freeze until firm; then transfer to resealable freezer bags. Frozen cutlets can be stored for up to a month and reheat to crispy perfection—making weeknight dinners downright effortless.

Reheating

To bring Panko-Parmesan Chicken Cutlets back to their prime, arrange them on a wire rack over a baking sheet and bake in a 400°F oven until hot and crunchy (about 8–10 minutes from chilled or a few minutes longer from frozen). Avoid the microwave—it’ll zap your crunch faster than you can say “cutlet.”

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will yield a juicier, slightly richer cutlet, and the same panko-Parmesan coating works perfectly. Just be sure to pound them to even thickness for consistent cooking.

Can I bake these cutlets instead of frying?

Yes, you can make Panko-Parmesan Chicken Cutlets in the oven—just bake them at 425°F for about 18–20 minutes, flipping halfway through. This method is a bit lighter, but you’ll still get a good amount of crunch.

What’s the best way to get the crispiest crust?

Don’t skip the resting step after breading; this helps the coating stick. Also, frying in hot (but not smoking) oil ensures the crust browns without absorbing excess oil. Baking on a wire rack can help with crispiness, too!

Can I prepare the cutlets ahead for a party?

Definitely. You can bread the chicken in advance and store the raw, breaded cutlets in the fridge, separated by parchment, for up to 4 hours before frying or baking. This is terrific for entertaining or busy weeknights.

Are Panko-Parmesan Chicken Cutlets gluten-free?

As written, they aren’t gluten-free, but you can easily adapt the recipe by using your favorite gluten-free flour blend and panko-style breadcrumbs. Parmesan and the seasonings are naturally gluten-free, so you won’t miss any flavor!

Final Thoughts

If you’re seeking a dinner that’s simple, satisfying, and guaranteed to bring cheers to your table, give Panko-Parmesan Chicken Cutlets a try. With their crispy, flavorful coating and juicy chicken inside, these cutlets are sure to become a cherished addition to your recipe rotation. Don’t forget a big squeeze of lemon—and enjoy every crunchy bite!

Panko-Parmesan Chicken Cutlets Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Panko-Parmesan Chicken Cutlets are crispy, flavorful, and perfect for a quick and delicious dinner. The combination of panko breadcrumbs and Parmesan cheese creates a crunchy coating, while the chicken remains tender and juicy. Serve with lemon wedges for a burst of freshness.

Ingredients

Scale

Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to ½-inch thickness)

Dredging Ingredients:

1 cup all-purpose flour
2 large eggs
1 tablespoon water

Panko-Parmesan Mixture:

1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

For Frying:

¼ cup olive oil

Serving:

lemon wedges

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Instructions

Set up Dredging Station: Place flour in the first bowl, beat eggs with water in the second bowl, and combine panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third bowl.
Dredge Chicken: Coat each chicken cutlet in flour, then dip into the egg mixture, and finally coat thoroughly in the panko-Parmesan mixture.
Cook Cutlets: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
Serve: Serve the hot cutlets with lemon wedges.

Notes

These cutlets are versatile and can be enjoyed on their own, in sandwiches, or over salads.
For extra crispiness, let the breaded cutlets rest for 10 minutes before frying.
You can also bake the cutlets at 425°F for 18–20 minutes, flipping halfway through for a healthier option.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American