Description
A golden, crackling panko crust gives chicken breasts restaurant-level crunch with minimal fuss. Perfect for busy weeknights or impressing guests.
Ingredients
- 2 boneless, skinless chicken breasts, sliced horizontally
- 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 to create two thin cutlets. Place between plastic wrap and pound to an even ¼–½ inch thickness. Season both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Set up stations: Station 1 — mix flour, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, onion powder, and garlic powder. Station 2 — beat the egg with a splash of water. Station 3 — combine panko, grated Parmesan, Cajun or Italian seasoning, and paprika.
- Dredge: Coat a cutlet lightly in the seasoned flour, shake off excess, dip into the beaten egg, then press the cutlet into the panko-Parmesan, coating evenly. Press firmly so the crumbs adhere.
- Heat skillet: Warm a large skillet over medium heat. Add olive oil and swirl; add butter and let it foam but not brown.
- Cook: Lay cutlets in the skillet without crowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Rest: Transfer cooked cutlets to a wire rack set over a baking sheet for 5 minutes to keep the crust crisp.
- Serve: Slice against the grain if serving over salads or grain bowls, or serve whole with lemon wedges.
Notes
Store cooled cooked chicken in an airtight container for up to 3–4 days. For gluten-free options, use a gluten-free flour and certified gluten-free panko.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American