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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.

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

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

Find it online: https://thefamilycooking.com/panko-crusted-chicken/