Panko Chicken
Enjoy our irresistible panko chicken, featuring a golden crust that'll leave you craving more with every bite.
Servings: 4
Calories: 505kcal
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, room temperature
- 1¼ cups plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 tablespoons olive oil
- 4 boneless skinless chicken breast cutlets, approximately 1¼-1½ pounds to ¾-inch thickness
- Fresh chopped parsley, optional garnish
- Fresh lemon wedges, optional garnish
Instructions
- Preheat oven to 425°F. Line a rimmed baking tray with aluminum foil. Set up your dredging station by setting out three shallow dishes that are slightly larger than your chicken cutlet sizes.
- Combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper in the first dish. In the second dish, whisk together the eggs until beaten well. In the third dish, combine the plain panko breadcrumbs, grated parmesan cheese, and olive oil until all the panko is evenly coated in the olive oil.
- To dredge your chicken cutlets, start by coating both sides of a chicken cutlet with the flour mixture, then coating both sides with the beaten egg, then coating both sides with the panko mixture. Be sure that you allow any excess flour, egg, and panko to fall back into the dish before moving on to the next dish. Place the panko-coated chicken cutlet onto the prepared baking tray. Repeat with the remaining chicken cutlets.
- Bake the panko chicken for 18-22 minutes or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.
- Allow the panko chicken to rest for 3-5 minutes before plating and serving to allow the juices to settle before slicing. Garnish with the optional chopped fresh parsley and lemon wedges when plating your panko chicken for serving.
Notes
- If you have two thick, boneless skinless chicken breasts, you can cut them into thinner chicken cutlets. Be sure that your chicken cutlets are as evenly sized as possible to ensure that all the chicken bakes at the same rate.
- You can pan-fry these panko chicken cutlets in a large skillet over medium-high heat for approximately five to seven minutes per side or until golden and an internal temperature reaches 165°F. You will need to note a slight change to the recipe if you cook using this option. DO NOT add the olive oil to the panko breading. Instead, add the olive oil to the hot skillet to pan-fry your panko chicken. Depending on the size of your skillet and chicken cutlets, you may need to cook the chicken in two batches to avoid overcrowding the pan.
- This panko chicken can also be cooked in a preheated air fryer at 400°F for 10-14 minutes, flipped halfway through the cooking process. You may need to adjust the cooking time and temperature according to your air fryer. This will give you evenly cooked and browned panko chicken that is a little crispier than the baked version.
- You can broil your chicken cutlets for two to three minutes. This will give you a beautiful golden crust without overcooking your chicken.
Nutrition
Calories: 505kcal | Carbohydrates: 39g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 1215mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 3mg