Go Back
To make Panko Parmesan Chicken Cutlets, gather these ingredients: - 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup all-purpose flour - 2 large eggs - 2 tablespoons milk - Vegetable oil for frying - Fresh parsley, chopped (for garnish) You can switch out items if needed. For a gluten-free option, use gluten-free breadcrumbs. Grated Pecorino Romano can replace Parmesan for a sharper taste. If you don’t have garlic powder, fresh minced garlic works too. Italian seasoning can be swapped with mixed dried herbs like oregano or basil, depending on your taste. Using fresh herbs adds a burst of flavor that dried herbs can't match. Fresh parsley as a garnish brightens the dish. However, dried herbs like Italian seasoning are convenient and still offer great taste. Remember, if you use dried herbs, use about one-third of the amount of fresh ones. This balance will keep your dish flavorful and well-seasoned. Start with the chicken. Take two boneless, skinless chicken breasts. Cut each breast in half to make thinner cutlets. Place the cutlets between plastic wrap. Use a meat mallet to pound them gently. Aim for an even thickness of ½ inch. This step helps them cook evenly. Now, set up your breading station. You will need three shallow dishes. In the first dish, add all-purpose flour. Season it with salt and pepper. In the second dish, whisk two large eggs with two tablespoons of milk. In the third dish, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. This combination gives the cutlets great flavor. Heat vegetable oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan. Once the oil is hot, it is time to bread the chicken. First, dip each cutlet into the flour. Shake off any excess flour. Next, dip it into the egg mixture. Finally, coat it with the panko mix. Press gently to make sure it sticks well. Carefully place the breaded cutlets in the hot oil. Cook for about 4-5 minutes on each side. Look for a golden-brown color to know they are done. Use tongs to transfer the cooked cutlets to a paper towel-lined plate. This step helps drain excess oil. Keep the cutlets warm in a 200°F oven while you finish frying the rest. Enjoy your crispy Panko Parmesan Chicken Cutlets! To get that crunchy bite, use panko breadcrumbs. They are lighter than regular breadcrumbs. Mix in grated Parmesan cheese for added flavor. This combo gives you a golden crust. Make sure to press the breadcrumbs onto the chicken cutlets. This helps them stick better. Use a large skillet and heat vegetable oil over medium-high heat. The oil should cover the bottom of the pan. Test if the oil is hot enough by dropping in a breadcrumb. If it sizzles, you’re ready! Cook the cutlets for about 4-5 minutes on each side. This will give them a nice golden color. Always keep an eye on them to avoid burning. One common mistake is not pounding the chicken evenly. This can lead to uneven cooking. Another mistake is overcrowding the pan. Fry in batches if needed. This prevents steaming and keeps them crispy. Lastly, don’t skip the draining step. Let the cutlets rest on paper towels after frying. This removes excess oil and keeps them crunchy. {{image_2}} If you need a gluten-free option, swap regular flour and panko. Use almond flour or rice flour instead. For breadcrumbs, try gluten-free panko or crushed cornflakes. Both options still give you that crisp texture. You can add a twist to your cutlets. Mix in smoked paprika or cayenne for heat. Fresh herbs like basil or thyme can brighten the flavor. A squeeze of lemon zest in the breadcrumb mix adds a nice zing. Play with these options to find what you love. These cutlets shine with tasty sauces. A simple marinara or creamy garlic sauce works great. You can also try a zesty lemon butter sauce for a fresh touch. For sides, serve with a crisp salad or roasted veggies. Garlic mashed potatoes also pair well. Enjoy your meal with a side that complements each bite. To keep your Panko Parmesan Chicken Cutlets fresh, store them in an airtight container. Make sure they cool to room temperature first. Place a paper towel at the bottom of the container to absorb moisture. This step helps the cutlets stay crispy longer. You can keep them in the fridge for up to three days. If you know you won't eat them soon, consider freezing them instead. When it's time to reheat your cutlets, aim to keep them crispy. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until they are warm and crispy again. Avoid using a microwave, as it can make them soggy. If you're in a hurry, you can use a skillet on medium heat for a few minutes on each side. You can freeze Panko Parmesan Chicken Cutlets for up to three months. To freeze, arrange the cutlets in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until they are firm. Once frozen, transfer them to a freezer-safe bag or container. Make sure to label the bag with the date. When you're ready to cook them, you can bake them straight from the freezer, adding a few extra minutes to the cooking time. To make Panko Parmesan Chicken Cutlets gluten-free, you can swap regular flour and breadcrumbs. Use gluten-free flour made from rice or almond. For the breadcrumbs, look for gluten-free panko made from rice flour. These changes keep the cutlets crispy without gluten. Yes, you can bake these chicken cutlets if you prefer a healthier option. Preheat your oven to 400°F (200°C). Place the breaded cutlets on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for 20-25 minutes, flipping halfway. This method gives you crunchy cutlets without frying. Many side dishes work great with these cutlets. Consider serving them with: - Garlic mashed potatoes - Steamed broccoli or green beans - A fresh garden salad - Creamy coleslaw - Pasta with marinara sauce These sides will complement the flavors of the chicken and make your meal complete. You now know how to make Panko Parmesan Chicken Cutlets from scratch. We covered ingredients, cooking steps, and tips to avoid mistakes. You learned about variations to suit your taste and storage methods to keep leftovers fresh. Remember, the right ingredients and techniques lead to a crispy, tasty dish. Enjoy trying these recipes, and don’t hesitate to experiment. You can make it your own!

Panko Parmesan Chicken Cutlets

Savor the crunch of Crispy Panko Parmesan Chicken Cutlets with this easy recipe that guarantees mouthwatering results every time! With just a few simple ingredients like panko breadcrumbs, Parmesan cheese, and fresh herbs, you can create a delicious dish perfect for dinner. Get ready to impress your family and friends! Click through now to explore the full recipe and elevate your meal tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs

2 tablespoons milk

Vegetable oil for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 200°F (95°C) to keep the cooked cutlets warm while frying.

    Cut each chicken breast in half horizontally to create thinner cutlets. Place them between two pieces of plastic wrap and pound them gently with a meat mallet until they are evenly ½ inch thick.

      Set up a breading station: In one shallow dish, place the flour seasoned with salt and pepper. In the second dish, whisk together the eggs and milk. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper.

        Dip each chicken cutlet first in the flour, shaking off excess, then in the egg mixture, and finally coat thoroughly with the panko mixture, pressing gently to adhere.

          In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.

            Once the oil is hot, carefully add the breaded chicken cutlets to the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

              Using tongs, carefully transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Keep them in the warm oven while you finish frying the remaining pieces.

                Once all the cutlets are fried, serve them warm, garnished with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4