Description
This crispy panko-crusted chicken delivers a restaurant-worthy crunch in under 30 minutes, making it perfect for weeknights or a special dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1/2 cup all-purpose flour
- 1 large egg (beaten with a splash of water)
- 1 1/2 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
Instructions
- Prep the chicken: Slice each breast horizontally into two thinner cutlets and gently pound to an even 1/2-inch thickness.
- Season: Sprinkle both sides of each cutlet with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Set up breading stations: Mix flour and seasoning in station one; beat the egg in station two; combine panko, Parmesan, and seasonings in station three.
- Coat the chicken: Dredge each cutlet in seasoned flour, dip into the egg wash, then press firmly into the panko-Parmesan mixture.
- Heat the pan: Warm a large skillet over medium heat with olive oil and butter.
- Fry: Place cutlets in the skillet, cooking 3–4 minutes per side until golden brown.
- Rest: Transfer cooked cutlets to a wire rack for 3–5 minutes before serving.
Notes
For gluten-free, use gluten-free flour and panko. To cut calories, bake instead of pan-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American