Why You’ll Love This Recipe

I love how this recipe combines simplicity and texture. The panko coating creates that beautiful crunch I can’t get from regular breadcrumbs, and the chicken stays moist inside. It’s also versatile—I can pan-fry it for extra crispiness or bake it when I want a lighter option. With a squeeze of lemon over the top, it’s flavorful, bright, and endlessly satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 teaspoon garlic powder (optional)
1/2 teaspoon paprika
2–3 tablespoons olive oil or butter (for cooking)
Lemon wedges, for serving

Directions

1. If using whole chicken breasts, slice them horizontally into thin cutlets. Pat them dry with paper towels, then season both sides with salt and pepper.

2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, Parmesan, paprika, and garlic powder.

3. Dredge each chicken cutlet in flour, shake off the excess, then dip it into the egg mixture. Finally, coat it thoroughly in the panko mixture, pressing gently so the crumbs stick.

4. To pan-fry: Heat olive oil or butter in a large skillet over medium-high heat. Cook each cutlet for 3–4 minutes per side, until golden brown and cooked through (165°F/74°C internally).

5. To bake: Preheat the oven to 425°F (220°C). Place the breaded chicken on a greased baking sheet, lightly drizzle or spray with oil, and bake for 18–22 minutes, flipping halfway through, until crisp and golden.

6. Once done, remove from heat and squeeze fresh lemon juice over the top. Serve hot with your favorite sides or dipping sauces.

Servings and Timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

• Cheese lover’s twist: I sometimes add more Parmesan or even a sprinkle of mozzarella before baking for a cheesy crust.

• Spice it up: Add cayenne, chili flakes, or smoked paprika to the breadcrumb mix for a kick.

• Gluten-free: Use gluten-free flour and panko—works perfectly without losing that crunch.

• Asian-inspired: I like adding a touch of soy sauce or sesame oil to the egg mixture for extra depth.

• Kid-friendly: Cut the chicken into strips or nuggets before coating—they cook faster and are perfect for dipping.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep the coating crispy, I use the oven or air fryer at 350°F for 5–7 minutes. Microwaving makes the coating soft, so I avoid it when possible. These also freeze well—just reheat directly from frozen in the oven until hot and crisp.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, I often do. Thighs stay juicy and flavorful and work beautifully with the crispy coating.

2. Why use panko instead of regular breadcrumbs?

Panko crumbs are lighter and flakier, giving the chicken a crispier and less greasy texture.

3. Can I prepare the chicken ahead of time?

Absolutely. I bread the cutlets and refrigerate them for up to 4 hours before cooking—they crisp up even better that way.

4. What’s the best oil for frying?

I prefer olive oil for flavor, but vegetable or canola oil works well for higher heat frying.

5. Can I bake instead of fry?

Yes, and it’s just as delicious! Baking gives a slightly lighter crust but still stays crisp when using a hot oven.

6. How do I prevent the coating from falling off?

Let the breaded cutlets rest for 5–10 minutes before cooking so the coating adheres properly.

7. Can I make it dairy-free?

Yes, simply omit the Parmesan cheese or use a dairy-free alternative.

8. What sides go best with this chicken?

I love serving it with mashed potatoes, roasted veggies, or a fresh green salad with lemon vinaigrette.

9. Can I air fry this recipe?

Definitely! I air fry the breaded chicken at 400°F for 10–12 minutes, flipping halfway through, until golden and cooked through.

10. How do I tell if the chicken is cooked?

I use a meat thermometer—once the internal temperature reaches 165°F (74°C), it’s done and juicy.

Conclusion

This panko-crusted chicken has become one of my favorite easy dinners. I love its crispy exterior, tender inside, and how versatile it is for any occasion. Whether pan-fried for extra crunch or baked for a lighter touch, it always delivers that satisfying bite. It’s simple, elegant, and always a hit at my table.