Why You’ll Love This Recipe

• The panko coating delivers unbeatable crunch without deep frying.
• It’s simple and quick to prepare—ready in about 30 minutes.
• The chicken stays moist and tender inside.
• It’s versatile—serve it with salad, pasta, rice, or in sandwiches.
• You can bake or pan-fry it depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or cutlets)
• Salt and black pepper
• All-purpose flour
• Eggs (beaten)
• Panko breadcrumbs
• Parmesan cheese (grated, optional for extra flavor)
• Garlic powder (optional)
• Paprika
• Olive oil or butter (for cooking)
• Lemon wedges (for serving)

Directions

1. Prepare the chicken. If using whole chicken breasts, slice them horizontally into thin cutlets. Pat dry with paper towels and season both sides with salt and pepper.
2. Set up the dredging station. Place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs mixed with Parmesan, paprika, and garlic powder in a third.
3. Coat the chicken. Dredge each cutlet first in flour (shake off excess), then dip into the egg mixture, and finally press into the panko mixture until evenly coated.
4. Cook the chicken.
   • To pan-fry: Heat olive oil or butter in a skillet over medium-high heat. Cook each cutlet 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
   • To bake: Preheat oven to 425°F (220°C). Place breaded chicken on a greased baking sheet. Lightly drizzle or spray with oil. Bake for 18–22 minutes, flipping halfway through, until crispy and golden.
5. Serve. Squeeze fresh lemon juice over the top and serve with your favorite sides or dipping sauces.

Servings and timing

Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Add shredded Parmesan or Pecorino to the breadcrumb mix for a cheesy crust.
• Use crushed cornflakes or seasoned breadcrumbs instead of panko for a twist.
• Add cayenne pepper or chili flakes to the breading for a spicy kick.
• Substitute chicken with turkey cutlets, pork chops, or tofu.
• For a lighter option, air-fry the chicken at 400°F (200°C) for 10–12 minutes, flipping halfway.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 375°F (190°C) oven or air fryer for 5–7 minutes until crispy again. Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work beautifully and remain juicy. Just adjust cooking time slightly since they’re thicker.

What makes panko different from regular breadcrumbs?

Panko breadcrumbs are lighter and flakier, giving a crispier texture compared to traditional breadcrumbs.

How do I keep the breading from falling off?

Make sure to pat the chicken dry before breading, and let the coated cutlets rest for a few minutes before cooking to help the coating adhere.

Can I bake instead of fry?

Absolutely. Baking at high heat (425°F) yields a crispy crust with less oil.

What can I serve with Panko-Crusted Chicken?

Try mashed potatoes, steamed vegetables, a fresh salad, or pasta with marinara or lemon butter sauce.

Can I make it gluten-free?

Yes, use gluten-free flour and gluten-free panko breadcrumbs.

How do I know when the chicken is done?

Use a meat thermometer—when it reaches 165°F (74°C) internally, it’s ready.

Can I prepare it ahead of time?

You can bread the chicken up to 4 hours in advance and keep it covered in the refrigerator until ready to cook.

Can I freeze it?

Yes, freeze the breaded but uncooked chicken on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 minutes to cooking time.

What sauce goes well with it?

Honey mustard, ranch, barbecue sauce, garlic aioli, or even marinara pair wonderfully with the crispy coating.

Conclusion

Panko-Crusted Chicken is the ultimate combination of crunch and tenderness. With simple ingredients and a quick cooking process, it’s perfect for busy weeknights yet elegant enough for entertaining. Whether baked or pan-fried, each bite delivers satisfying crispiness and savory flavor that everyone will love.

Panko-Crusted Chicken

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Panko-Crusted Chicken is a crispy, golden-brown chicken dish featuring juicy cutlets coated in Japanese panko breadcrumbs. The light, crunchy crust contrasts perfectly with tender, flavorful meat, making it ideal for quick dinners or entertaining guests.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying or Baking
• Cuisine: Japanese-American
• Diet: Low Fat

Ingredients

• 4 boneless, skinless chicken breasts (or cutlets)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/4 cup Parmesan cheese, grated (optional)
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika
• 2–3 tbsp olive oil or butter (for cooking)
• Lemon wedges, for serving

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Instructions

1. If using whole chicken breasts, slice them horizontally into thin cutlets. Pat dry and season both sides with salt and pepper.
2. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, paprika, and garlic powder.
3. Dredge each chicken cutlet in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly in the panko mixture.
4. To pan-fry: Heat olive oil or butter in a large skillet over medium-high heat. Cook each cutlet 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
5. To bake: Preheat oven to 425°F (220°C). Place breaded chicken on a greased baking sheet, lightly drizzle or spray with oil, and bake for 18–22 minutes, flipping halfway through, until crispy and golden.
6. Remove from heat, squeeze fresh lemon juice over the top, and serve immediately with sides or dipping sauces.

Notes

• For gluten-free, use gluten-free flour and panko breadcrumbs.
• Let breaded cutlets rest for a few minutes before cooking to help coating adhere.
• Do not overcrowd the pan or baking sheet—cook in batches if needed.
• Leftovers reheat best in the oven or air fryer to stay crispy.

Nutrition

• Serving Size: 1 chicken cutlet
• Calories: 310
• Sugar: 1g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 140mg