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Crispy Panko-Crusted Chicken Cutlet

This Panko-Crusted Chicken Cutlet is crispy on the outside, juicy on the inside, and full of savory flavor from a seasoned breadcrumb and cheese coating. It’s easy to pull together with pantry staples and makes a perfect weeknight dinner or sandwich filling. Serve it on its own, over salad, or tucked into a crusty roll for something extra satisfying.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients
 

  • 1 pound boneless skinless chicken breast
  • Kosher salt
  • Black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon red chili flakes
  • ¼ cup freshly grated pecorino or parmesan cheese
  • 2 large eggs
  • 1 tablespoon water
  • ½ cup all-purpose flour
  • 2 cups panko bread crumbs
  • Extra virgin olive oil for frying

Instructions

  • Take one chicken breast, place it on a cutting board, and place a piece of plastic wrap over top. Using a meat mallet (or a rolling pin if you don’t have a meat mallet), pound the chicken until it is about ½” thick all the way around. Repeat with the remaining chicken pieces.
    1 pound boneless skinless chicken breast
  • Season both sides of each chicken breast with kosher salt and freshly ground black pepper.
    Kosher salt, Black pepper
  • In a medium, shallow bowl combine the breadcrumbs, garlic powder, onion powder, red chili flakes, about ½ teaspoon of kosher salt, and ¼ teaspoon black pepper.
    ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon red chili flakes, ¼ cup freshly grated pecorino or parmesan cheese, 2 cups panko bread crumbs
  • In another medium, shallow bowl whisk the two eggs with 1 tablespoon of water.
    2 large eggs, 1 tablespoon water
  • In a third medium, shallow bowl, whisk the all-purpose flour together with ½ teaspoon kosher salt and a ¼ teaspoon black pepper.
    Kosher salt, ½ cup all-purpose flour, Black pepper
  • Get a fourth empty plate or bowl and set aside. We will use this to hold the breaded chicken breasts.
  • Set the bowls in order of flour, egg, and breadcrumbs so it’s easier to work with.
  • Take a chicken breast and lay it in the seasoned flour, allowing the chicken to be coated completely. Then shake off any excess flour.
  • Next, dip the chicken breast into the egg, allowing excess egg to drip off.
  • Finally, lay the chicken into the seasoned bread crumb mixture. Press down on the chicken to ensure the bread crumbs stick. Flip and sure the entire piece of chicken is coated in the mixture. Place the chicken on the empty plate.
  • Repeat steps 8-10 for the rest of the chicken.
  • Heat a large skillet over medium heat, add about ½” olive oil, and carefully place both chicken breasts into the hot oil.
    Extra virgin olive oil
  • Cook until golden brown on each side, about 5-7 minutes each. Place on a wire rack or paper towel lined plate or baking sheet to cool and drain.
  • Serve immediately and enjoy!
Nutrition Facts
Crispy Panko-Crusted Chicken Cutlet
Amount per Serving
Calories
447.5
% Daily Value*
Fat
 
20.25
g
31
%
Monounsaturated Fat
 
5
g
Cholesterol
 
163
mg
54
%
Potassium
 
187.5
mg
5
%
Carbohydrates
 
31.5
g
11
%
Fiber
 
0.5
g
2
%
Protein
 
31.5
g
63
%
Vitamin A
 
135
IU
3
%
Calcium
 
55
mg
6
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.