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
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
Nutrition
- Serving Size: 1 cutlet
- Calories: 410
- Sugar: 1g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
