Parmesan Panko Crusted Chicken Cutlets
Crispy Parmesan Panko Crusted Chicken cutlets that are golden on the outside and tender inside. An easy stovetop recipe with big crunch and flavor in under 30 minutes.
Servings: 4 Servings
Ingredients
- 4 chicken cutlets or 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs
- 2 garlic cloves grated or crushed
- 1¼ cup Panko bread crumbs
- ½ cup grated parmesan cheese
- 2-4 tablespoons olive oil
Instructions
- If starting with whole chicken breasts, carefully slice them in half lengthwise to make cutlets, then pound to an even thickness if needed. If you purchased chicken cutlets, you can skip this step. Just blot them dry with paper towels before breading.
- Set up a breading station with 3 pie plates. Combine the flour, salt, and pepper in the first plate. Whisk together the eggs and grated garlic in the second plate. Mix the Panko crumbs and Parmesan cheese in the third plate.
- Working with one chicken cutlet at a time, dredge it in the flour mixture, then dip it into the egg-garlic wash, and finally coat it with the Panko-Parmesan mixture, pressing lightly so it sticks. Place the coated cutlet on a plate and repeat with the remaining chicken.
- Heat 2 tablespoons of oil in a large skillet over medium-high until it begins to shimmer. Add 2 cutlets and cook undisturbed for 3 minutes. When the bottoms are golden and crisp, flip and cook the other side for 3 more minutes.
- Transfer the cooked cutlets to a plate. Optional: To keep them warm while you finish the next batch, place the cutlets on a wire rack set over a parchment-lined baking sheet and keep them in a 200°F oven. The rack allows air to circulate so the chicken stays crisp.
- Add more oil to the skillet if needed and cook the remaining cutlets. Serve hot with your favorite sides.
Notes
Chill for easy slicing: Pop the chicken in the freezer for 10–15 minutes to firm it up before cutting into cutlets.
Pat dry first: Blot chicken with paper towels so the coating sticks better.
Press the coating on: After dipping, press the Parmesan–Panko mixture onto the cutlets so it adheres and won’t flake off.
Cook in batches: Overcrowding the pan lowers the temperature and makes the crust soggy.
Hands off while frying: Let each cutlet cook undisturbed for the first 3 minutes to set the crust.
Heavy skillet = best browning: Cast iron or stainless steel will give you a more even sear than nonstick.
Rest before serving: A few minutes on a wire rack or paper towels keeps the crust crisp.
Reheating tip: Warm leftovers in a 375°F oven for 8–10 minutes to bring back the crunch. Skip the microwave, it softens the crust and turns it soggy.
Nutrition
Serving: 1 serving | Calories: 374kcal | Carbohydrates: 22g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 103mg | Sodium: 853mg | Fiber: 1g | Sugar: 1g
