Looking for a delicious and easy chicken recipe that the whole family will love? Look no further than crispy Panko chicken cutlets!
Panko is a type of Japanese breadcrumb that's coarser and crunchier than traditional breadcrumbs, and it makes for the perfect coating on these chicken cutlets. With just a few simple ingredients and some basic kitchen tools, you can have this delicious and satisfying meal on the table in no time.
Here are some tips and variations:
Tips:
Pound the chicken to an even thickness before coating it with panko to ensure it cooks evenly.
Use a wire rack to keep the chicken elevated while baking, which will help it get crispy all around.
Don't overcrowd the chicken on the baking sheet - this will cause it to steam rather than crisp up.
For extra crunch, you can double-coat the chicken by dipping it in egg and panko twice before baking.
Variations:
Spicy Panko Chicken Cutlets: Add cayenne pepper or hot sauce to the egg wash before dipping the chicken in panko.
Parmesan Panko Chicken Cutlets: Mix grated parmesan cheese with the panko breadcrumbs for a cheesy twist.
Lemon-Herb Panko Chicken Cutlets: Add lemon zest and chopped fresh herbs (such as parsley or thyme) to the panko for a bright, fresh flavor.
Gluten-Free Panko Chicken Cutlets: Use gluten-free panko breadcrumbs or crush gluten-free crackers or cornflakes into a fine powder and use them as a substitute for panko.
Coconut Panko Chicken Cutlets: Mix sweetened shredded coconut with the panko for a tropical twist.
Teriyaki Panko Chicken Cutlets: Brush the chicken with teriyaki sauce before dipping it in panko for an Asian-inspired flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Olive oil for frying
Directions:
Preheat your oven to 350°F.
Cut each chicken breast in half lengthwise, so you have 8 thin cutlets.
In a shallow bowl, whisk together the flour, garlic powder, salt, and black pepper.
In another shallow bowl, beat the eggs.
In a third shallow bowl, mix together the Panko breadcrumbs, Parmesan cheese, thyme, and paprika.
Dip each chicken cutlet first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken cutlets in batches (you don't want to overcrowd the pan) and cook for about 3-4 minutes per side, until golden brown and crispy. Transfer the cooked chicken to a baking sheet and repeat with the remaining cutlets.
Bake the chicken in the preheated oven for 10-15 minutes, or until cooked through and no longer pink in the center.
Serve the crispy Panko chicken cutlets with your favorite dipping sauce and some fresh lemon wedges for squeezing over the top.