Description
Crispy panko-crusted chicken breasts are golden, crunchy outside and tender inside, making for a special weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg (beaten with 1 tsp 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 (freshly grated)
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
- Fillet each chicken breast into thinner cutlets, and pound to an even thickness.
- Season cutlets with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Set up breading stations: mix flour with remaining salt, beat egg with water, and mix panko with cheese and seasonings.
- Dredge cutlets in flour, dip in egg wash, and coat with panko mixture.
- Heat olive oil and butter in a skillet, add cutlets, and fry for 3-4 minutes per side until golden brown and cooked through.
- Transfer cooked cutlets to a wire rack to rest for 3-5 minutes before serving.
Notes
For gluten-free: use gluten-free flour and panko. For extra crispiness, replace half the parmesan with crushed cornflakes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American