Panko Crusted Chicken Cutlets
These Panko Crusted Chicken Cutlets are perfectly golden and crispy on the outside, and juicy and tender on the inside. Ready in under 45 minutes with just a handful of simple ingredients, this is one of those recipes you’ll find yourself making on repeat!
Crispy Chicken Cutlets
Chicken is an absolute staple in our house and I always keep both breasts and thighs stocked in the freezer – because you just never know when you need a quick, delicious meal! I am always on the lookout for simple, healthier weeknight recipes like this one that come together fast without sacrificing any flavor.
No secret here – I am absolutely obsessed with arugula! Serve these cutlets alongside our simple arugula salad for the perfect fresh and light pairing.
Why This Recipe Works:
- Panko and parmesan coating – the combination of crispy Panko breadcrumbs and freshly shredded parmesan creates an golden, flavorful crust in every bite
- Perfectly seasoned – garlic powder, onion powder, and smoked paprika add bold, delicious flavor from the inside out
- Avocado oil – a healthier, high smoke point oil that delivers a beautiful golden sear without the heaviness
- Complete and balanced meal – the peppery freshness of a simple arugula salad is the perfect complement to the crispy cutlets
What You’ll Need:
- chicken breasts
- large eggs
- Panko breadcrumbs
- parmesan cheese
- seasonings – salt, pepper, garlic powder, onion powder, smoked paprika
- avocado oil
How to make Panko Crusted Chicken Cutlets:
Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.
Step 2
Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).
Step 3
Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.
Step 4
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.
Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.
Continue cooking in batches until all cutlets are done.
Step 5
Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.
Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.
Recipe FAQs:
Panko breadcrumbs are larger and lighter, creating a much crispier, more delicate crust that stays light instead of heavy and greasy.
The egg wash is the key! Make sure each cutlet is fully coated in egg before pressing firmly into the Panko mixture. Let them rest a few minutes before cooking for the best results.
Aim for about ¼ inch thick for even cooking and the best ratio of crispy coating to juicy chicken. A meat mallet works great for pounding them to an even thickness.
Avocado oil is ideal because of its high smoke point and neutral flavor. Canola oil could be substituted if needed.
Place cooked cutlets on a wire rack instead of paper towels. This allows air to circulate and prevents soggy bottoms!
Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!
Other Simple Chicken Recipes:
Chicken is our go-to protein. Try these recipes next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Panko Crusted Chicken Cutlets
Ingredients
- 1 ½ pounds boneless, chicken breasts (3 medium-sized breasts) – sliced thin
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1/3 cup parmesan cheese – freshly shredded
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper – to taste
- 1/4 cup avocado oil
Instructions
- Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.
- Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).
- Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.
- Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.Continue cooking in batches until all cutlets are done.
- Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.
Notes
- To make these ahead of time: Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!
- Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.
- For the arugula salad, combine arugula, cherry tomatoes, pickled onions, parmesan cheese, and a light dressing of olive oil and white wine vinegar (plus salt and pepper).
This was truly excellent!
I’m glad you think so!