Crispy Panko Chicken Cutlets

Elevate your weeknight dinners with these Crispy Panko Chicken Cutlets, a crowd-pleasing recipe that's as easy as it is delicious. Featuring tender chicken breasts coated in a crunchy blend of panko breadcrumbs, Parmesan cheese, and a hint of garlic and paprika, these golden-brown cutlets are pan-fried to perfection in just minutes. The recipe uses a simple three-step breading technique for foolproof crispiness every time, while the Parmesan and seasonings add a layer of irresistible flavor. Serve these versatile cutlets alongside your favorite dipping sauces, a fresh side salad, or buttery mashed potatoes for a restaurant-quality meal at home. With a quick prep time and effortless frying method, this dish is a guaranteed hit for both busy weeknights and casual entertaining.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 tablespoon Water
• 1 cup Panko breadcrumbs
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 0.25 cup Parmesan cheese, grated
• 0.5 cup Vegetable oil
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Place the chicken breasts on a cutting board. If the breasts are thick, slice each one horizontally into two thinner cutlets. Pat the chicken dry with paper towels.

Step 2

Lightly season both sides of the chicken cutlets with salt and black pepper.

Step 3

Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together eggs and 1 tablespoon of water until fully combined. In the third bowl, mix the panko breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.

Step 4

Dredge each chicken cutlet in the flour, making sure to coat evenly and shake off any excess. Next, dip the floured chicken into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the panko mixture, patting firmly to adhere the breadcrumbs. Repeat for all cutlets.

Step 5

Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking (about 350°F or 175°C).

Step 6

Carefully place the breaded chicken cutlets in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 3–4 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 7

Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

Step 8

If desired, garnish with freshly chopped parsley before serving. Serve immediately with your favorite dipping sauces, salad, or side dishes.

Nutrition Facts

Serving size	(1072.9g)

Amount per serving	% Daily Value*
Calories	2693.2

Total Fat 147.6g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 67.2g
Cholesterol 964.0mg	0%
Sodium 3699.0mg	0%
Total Carbohydrate 90.5g	0%
Dietary Fiber 5.0g	0%
Total Sugars 4.5g
Protein 248.7g	0%

Vitamin D 82IU	0%
Calcium 399.8mg	0%
Iron 13.2mg	0%
Potassium 365.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 37.0%

Carbs: 13.5%