Description

A crispy, golden panko-crusted chicken that’s light, crunchy, and juicy on the inside. Easy to make and full of texture, this versatile recipe works perfectly for quick weeknight dinners or elegant entertaining.

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

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Instructions

If using whole chicken breasts, slice them horizontally into thin cutlets. Pat dry and season both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, paprika, and garlic powder.
Dredge each chicken cutlet in flour, shaking off excess, then dip into eggs, and coat thoroughly in the panko mixture, pressing gently to help it stick.
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).
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 18–22 minutes, flipping halfway through, until crisp and golden.
Remove from heat and squeeze fresh lemon juice over the top. Serve hot with your favorite sides or dipping sauces.

Notes

Add extra Parmesan or mozzarella before baking for a cheesy crust.

Spice it up with cayenne, chili flakes, or smoked paprika.

Use gluten-free flour and panko for a gluten-free version.

Air fry at 400°F for 10–12 minutes, flipping halfway, for an easy alternative.

Store leftovers up to 3 days and reheat in the oven or air fryer for crispiness.

Pairs perfectly with mashed potatoes, roasted veggies, or a fresh salad.

Nutrition

Serving Size: 1 chicken breast
Calories: 370
Sugar: 1g
Sodium: 520mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 32g
Cholesterol: 145mg