Panko Crusted Chicken Cutlets

A plate with a piece of panko encrusted chicken cutlet plus an arugula salad.

5 from 1 vote

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!

Course Main Dish

Cuisine American

Keyword panko crusted chicken cutlets

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 365kcal

Author Sue Ringsdorf

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).

Nutrition