Description
A fast, reliable, and crowd-pleasing weeknight dinner featuring chicken cutlets coated in a crispy panko and Parmesan crust, ready in just 20 minutes.
Ingredients
Scale
- 2 large or 4 small boneless, skinless chicken breasts (about 600g total, pounded to ½-inch thickness)
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten with a pinch of salt and pepper
- Kosher salt and black pepper
- 1 cup (80g) panko breadcrumbs
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3–4 tablespoons vegetable oil or olive oil (or a mix)
- Fresh lemon juice (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place chicken breasts between plastic wrap or in a ziplock bag and pound to an even ½-inch thickness. Pat dry with paper towels.
- Set up three shallow bowls: one with flour mixed with half the salt and pepper; one with beaten eggs and remaining salt and pepper; one with panko, grated Parmesan, garlic powder, onion powder, and a pinch of salt.
- Dredge each chicken cutlet in the flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the panko mixture to coat evenly.
- Heat oil in a large skillet over medium-high heat until hot but not smoking.
- Place cutlets in the skillet without crowding. Cook for 3-4 minutes per side until golden brown and crispy, and internal temperature reaches 165°F (74°C).
- Transfer cooked cutlets to a wire rack or plate lined with paper towels. Let rest for 1-2 minutes.
- Serve immediately with a squeeze of fresh lemon juice and chopped parsley if desired.
Notes
Pound the chicken evenly to ensure uniform cooking. Press the panko crust firmly onto the chicken to prevent it from falling off. Use freshly grated Parmesan for best texture and browning. For a lighter option, bake at 400°F for 15-20 minutes, flipping halfway. To reheat leftovers, use an oven or air fryer at 375°F to maintain crispiness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet per serving
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 35
Keywords: chicken cutlets, parmesan chicken, panko chicken, quick dinner, weeknight meals, crispy chicken, easy recipes, 20 minute meals