Parmesan, Panko Crusted Chicken Cutlets (2024)

Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken,

It is a family delight that will not take too long to make either. Tender on the inside, crispy on the outside.

With each bite, you enhance the bold flavor of parmesan cheese with the herbes de Provence.

The panko breadcrumbs in this chicken recipe make it the perfect dish at any time. You can also enjoy any leftovers, if any, cold in a sandwich format.

In this Article

What is Panko Parmesan Crusted Chicken?

Panko Parmesan Chicken is a delightful fusion of tender chicken breast crusted with a blend of Panko breadcrumbs and Parmesan cheese, cooked to a golden perfection.

This recipe is unique because it has a different texture and taste. The outside is crispy and the inside is moist and tender.

Parmesan cheese adds a salty, nutty taste that goes well with the plain chicken. Panko breadcrumbs make it crispy and enjoyable to eat.

This dish pairs well with a variety of sides, from a light salad to creamy mashed potatoes. Anyone who loves combining simple ingredients into a gourmet experience will surely love this recipe.

Seasoning herbs

• I love herbes de Provence. However, you can use Italian seasoning herbs mixed or French seasoning herbs.
• If you have fresh herbs in your refrigerator, chop them finely and use them instead.
• You can use basil, oregano, thyme, and marjoram altogether. A great flavor combination

What is Panko?

Japanese bread crumb. Crunchy and quite adaptable to all cooking.

Panko is made using white bread without any crust. The bread is processed into large flakes rather than crumbs and then dried.

Lighter than bread crumbs, as well as texture.

Excellent for fried food because it absorbs less oil than breadcrumbs, keeping food crispy and crunchy.

How to bread your chicken cutlets

Use three separate small shallow bowls to help you dredge the chicken.

• One for your egg wash.
• Another is to combine panko with parmesan cheese.
• One with the flour with the herbs.

Step by Step

• Take each chicken breast and butterfly it into two equal portions, resulting in a total of six pieces.

• Using a large piece of plastic wrap, place the chicken piece in the middle and bring the excess wrap over it. This will allow you to keep your board clean for the next step.

• Place the wrapped chicken flat in it on a cutting board, then use a mallet to gently pound each piece to a thickness of approximately ¼ inch.

• Combine the flour and the delightful blend of herbs de Provence in a shallow dish.

• In another shallow dish, vigorously whisk the eggs and 1 tablespoon of water until thoroughly blended.

• Combine the panko and parmesan cheese in a separate dish.

• Start by generously seasoning each chicken cutlet with salt and black pepper on both sides. Next, working with one cutlet at a time, coat both sides in the flour mixture. Transfer the coated cutlet to the egg mixture, making sure to coat both sides thoroughly. Finally, lift the cutlet and allow any excess egg to drip off.

• Coat both sides of the item well by pressing down firmly, using the panko parmesan mixture.

• In a large 12-inch non-stick skillet, heat the oil over medium-high heat. Place two chicken breasts in the skillet and allow them to cook until the bottom turns a golden brown, approximately 4 minutes. Flip the chicken and continue cooking until the other side is also golden brown, around 4 minutes more.

• Transfer the crispy chicken cutlets to a plate lined with paper towels to allow the excess oil to drain. Repeat the process for cooking the remaining chicken cutlets in the same manner.

Enjoy the dish warm, accompanied by lemon wedges.

Substitutes and additions

• Add a little garlic powder or paprika for an uplifting zing flavor.
• Replace the chicken breasts with boneless, skinless chicken thighs. Cook them a little longer, though.
• Have little ones and want something fun? Dip the chicken with your child’s favorite sauce, or make one. You could try something like marinara sauce or just a plain tomato sauce.
• You could replace panko breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a gluten-free version.
• If you prefer a lighter version, you can air-fry the chicken instead of pan-frying, for a similar crispy texture with less oil.
• If you don’t have a meat mallet to pound the chicken, a rolling pin or heavy skillet can work just as well.
• For a twist on flavor, consider adding other spices or herbs to the breadcrumb mixture. For some heat, consider incorporating rosemary, oregano, or even a pinch of cayenne pepper. Or you could try some Italian seasoning.
• You could replace the chicken with firm tofu or portobello mushroom caps for a vegetarian version, maintaining the same coating and cooking process.
• If you prefer a cheese variant, you can add some grated mozzarella or cheddar cheese to the panko and parmesan mixture for an extra cheesy crust. Remember, this might create more melting, so watch your cooking temperature and time.
• For a tangy twist, you can marinate the chicken in buttermilk or yogurt before the breading process. This not only tenderizes the chicken but also adds a subtle tangy flavor.

Storage and Reheating

This easy chicken recipe can be stored well in the refrigerator for several days.

You can enjoy it at room temperature with a beautiful salad or a sandwich with all the fixing.

Reheating it is very simple:

• Spread and cover the bottom of an oven dish with butter.
• Place your panko chicken parmesan in the ovenproof container.
• Cut a piece of aluminum paper, spread butter over it, and place the buttered side facing the chicken with panko crust.
• Reheat in the oven for about 10 minutes at 280F to 300F.

To ensure it is not dry, check and add a little butter.

Add some tomato sauce, mozzarella and you have a great new dish of Chicken Parmigiana

Frequently Asked Questions

Suggestion side dishes

I decided to go light with steamed asparagus and tomato wedges with this dinner. However, Asparagus with Balsamic Vinaigrette makes a perfect side dinner.

Rice with Peas and Butter, is one of my favorites.

Broccolini and Carrots, a great combination of bitterness and sweetness, quite a savory combination.

On a more robust side Roasted Bell Pepper with Italian Farro Salad, is a perfect weekend dinner.

Short in time, you may want to try making air fryer chicken nuggets.

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Originally published on March 20, 2021. Updated on September 7, 2023