Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken,

It is a family delight that will not take too long to make either. Tender on the inside, crispy on the outside.

Parmesan, Panko Crusted Chicken Cutlets

With each bite, you enhance the bold flavor of parmesan cheese with the herbes de Provence.

The panko breadcrumbs in this chicken recipe make it the perfect dish at any time. You can also enjoy any leftovers, if any, cold in a sandwich format.

In this Article

What is Panko Parmesan Crusted Chicken?

Panko Parmesan Chicken is a delightful fusion of tender chicken breast crusted with a blend of Panko breadcrumbs and Parmesan cheese, cooked to a golden perfection. 

This recipe is unique because it has a different texture and taste. The outside is crispy and the inside is moist and tender. 

Parmesan cheese adds a salty, nutty taste that goes well with the plain chicken. Panko breadcrumbs make it crispy and enjoyable to eat. 

This dish pairs well with a variety of sides, from a light salad to creamy mashed potatoes. Anyone who loves combining simple ingredients into a gourmet experience will surely love this recipe.

parmesan, panko crusted chicken cutlets

Seasoning herbs

  • I love herbes de Provence. However, you can use Italian seasoning herbs mixed or French seasoning herbs.
  • If you have fresh herbs in your refrigerator, chop them finely and use them instead.
  • You can use basil, oregano, thyme, and marjoram altogether. A great flavor combination

What is Panko?

Japanese bread crumb. Crunchy and quite adaptable to all cooking.

Panko is made using white bread without any crust. The bread is processed into large flakes rather than crumbs and then dried.

Lighter than bread crumbs, as well as texture.

Excellent for fried food because it absorbs less oil than breadcrumbs, keeping food crispy and crunchy.

How to bread your chicken cutlets

Use three separate small shallow bowls to help you dredge the chicken.

  • One for your egg wash.
  • Another is to combine panko with parmesan cheese.
  • One with the flour with the herbs.
parmesan, panko crusted chicken cutlets

Cooking tips and how to cook breaded chicken cutlets dish to perfection

  • Dredge the egg off the chicken cutlets before dipping them into the parmesan panko mixture. Press the mixture well into the chicken.
  • I used finely shredded parmesan cheese for the panko coating. Add some pecorino with it, too, if you have it or prefer a more savory flavor.
  • If your chicken breasts are larger, you may have to add more to the crumb mixture for your panko chicken.
  • If you have little ones, pound the chicken cutlets to the thickness desired and then slice them lengthwise. Proceed with the recipe seasoning and cook for less a couple of minutes per side or until golden brown. Let them cool off before serving it to them.
  • Use vegetable oil to fry them. Please bring it to hot heat, but not smoking, and add the parmesan chicken with panko by sliding them into the skillet.
  • Your panko-crusted chicken breasts can also be baked in the oven on a wire rack set over a rimmed baking sheet. Drizzle with some olive oil and bake for 15 minutes at 400F degrees. Cooking time will vary according to your oven. I have an old oven, thus taking a bit longer at times.
  • Serve with lemon slices alongside. The lemon juice will bring out all the beautiful flavors of your panko-breaded chicken breasts. Seen that your chicken is coated with panko bread crumbs, it will not soften too much.
parmesan, panko crusted chicken cutlets

Equipment Needed

Skillets – to fry your chicken cutlets

Mallet – to pound the chicken to a smaller thickness

Plastic wrap – will keep your work are clean as well as the chicken not sticking to your cutting board

Mixing trays – to facilite breading your chicken

Cooking tongs – to turn your chicken over while cooking

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Step by Step

Take each chicken breast and butterfly it into two equal portions, resulting in a total of six pieces.

Using a large piece of plastic wrap, place the chicken piece in the middle and bring the excess wrap over it. This will allow you to keep your board clean for the next step.

Place the wrapped chicken flat in it on a cutting board, then use a mallet to gently pound each piece to a thickness of approximately ¼ inch.

Combine the flour and the delightful blend of herbs de Provence in a shallow dish.

In another shallow dish, vigorously whisk the eggs and 1 tablespoon of water until thoroughly blended.

Combine the panko and parmesan cheese in a separate dish.

Start by generously seasoning each chicken cutlet with salt and black pepper on both sides. Next, working with one cutlet at a time, coat both sides in the flour mixture. Transfer the coated cutlet to the egg mixture, making sure to coat both sides thoroughly. Finally, lift the cutlet and allow any excess egg to drip off.

Coat both sides of the item well by pressing down firmly, using the panko parmesan mixture.

In a large 12-inch non-stick skillet, heat the oil over medium-high heat. Place two chicken breasts in the skillet and allow them to cook until the bottom turns a golden brown, approximately 4 minutes. Flip the chicken and continue cooking until the other side is also golden brown, around 4 minutes more.

Transfer the crispy chicken cutlets to a plate lined with paper towels to allow the excess oil to drain. Repeat the process for cooking the remaining chicken cutlets in the same manner.

Enjoy the dish warm, accompanied by lemon wedges.

parmesan, panko crusted chicken cutlets

Substitutes and additions

  • Add a little garlic powder or paprika for an uplifting zing flavor.
  • Replace the chicken breasts with boneless, skinless chicken thighs. Cook them a little longer, though.
  • Have little ones and want something fun? Dip the chicken with your child’s favorite sauce, or make one. You could try something like marinara sauce or just a plain tomato sauce.
  • You could replace panko breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a gluten-free version.
  • If you prefer a lighter version, you can air-fry the chicken instead of pan-frying, for a similar crispy texture with less oil.
  • If you don’t have a meat mallet to pound the chicken, a rolling pin or heavy skillet can work just as well.
  • For a twist on flavor, consider adding other spices or herbs to the breadcrumb mixture. For some heat, consider incorporating rosemary, oregano, or even a pinch of cayenne pepper. Or you could try some Italian seasoning.
  • You could replace the chicken with firm tofu or portobello mushroom caps for a vegetarian version, maintaining the same coating and cooking process.
  • If you prefer a cheese variant, you can add some grated mozzarella or cheddar cheese to the panko and parmesan mixture for an extra cheesy crust. Remember, this might create more melting, so watch your cooking temperature and time.
  • For a tangy twist, you can marinate the chicken in buttermilk or yogurt before the breading process. This not only tenderizes the chicken but also adds a subtle tangy flavor.

Storage and Reheating

This easy chicken recipe can be stored well in the refrigerator for several days.

You can enjoy it at room temperature with a beautiful salad or a sandwich with all the fixing.

Reheating it is very simple:

  • Spread and cover the bottom of an oven dish with butter.
  • Place your panko chicken parmesan in the ovenproof container.
  • Cut a piece of aluminum paper, spread butter over it, and place the buttered side facing the chicken with panko crust.
  • Reheat in the oven for about 10 minutes at 280F to 300F.

To ensure it is not dry, check and add a little butter.

Add some tomato sauce, mozzarella and you have a great new dish of Chicken Parmigiana

parmesan, panko crusted chicken cutlets

Frequently Asked Questions

Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs can be used as a substitute for panko. However, panko breadcrumbs are larger and more coarse, which results in a crunchier and more textured coating. If you use regular breadcrumbs, the crust might not be as crispy, but it will still be delicious.

Is there a dairy-free alternative to the parmesan in this recipe?

Nutritional yeast can be an excellent substitute for parmesan as a dairy-free alternative due to its cheese-like flavor. You could also use a dairy-free parmesan cheese alternative available in the market.

Can this recipe be made ahead of time?

You can prepare the chicken breasts (up to the point of frying) ahead of time and keep them in the refrigerator. When ready to serve, heat the oil and fry the chicken. Please note that the coating might not be as crispy as when freshly made.

Can I freeze the leftover panko-crusted chicken?

Yes, the leftover panko-crusted chicken can be frozen. Allow the cooked chicken to cool completely before storing it in airtight containers or ziplock bags. To reheat, thaw in the refrigerator overnight and bake in the oven until heated. Avoid microwaving, as it might make the crust soggy.

Suggestion side dishes

I decided to go light with steamed asparagus and tomato wedges with this dinner. However, Asparagus with Balsamic Vinaigrette makes a perfect side dinner.

Rice with Peas and Butter, is one of my favorites.

Broccolini and Carrots, a great combination of bitterness and sweetness, quite a savory combination.

On a more robust side Roasted Bell Pepper with Italian Farro Salad, is a perfect weekend dinner.

Short in time, you may want to try making air fryer chicken nuggets.

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Parmesan, Pank Crusted Chicken Cutlets

5 from 10 votes
parmesan, panko crusted chicken cutlets
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 6 people
Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken. A family delight that will not take too long to make either

Ingredients 

  • ½ cup flour
  • 2 tablespoons herbes de Provence,
  • 3 chicken breasts, skinless and boneless
  • 3 eggs, large
  • 1 cup panko,
  • ½ cup parmesan cheese,
  • salt and pepper
  • ¼ cup frying oil
  • lemon, wedges

Instructions

  • Butterfly each chicken breast into two even portions making six pieces total. Lay the chicken flat on a cutting board. With a mallet pound each piece to about ¼ inch thickness.
  • In a shallow dish combine the flour and the herbs de Provence.
  • In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended.
  • In a third dish toss together the panko and parmesan cheese.
  • Generously season each chicken cutlet with salt and pepper on each side. Working with one at a time dredge both sides in the flour mixture. Transfer to the egg mixture and dredge both sides. Lift and let any egg excess runoff.
  • Transfer to the panko parmesan mixture and coat both sides well while pressing down.
  • In a large 12-inch non-stick skillet heat the oil over medium-high heat. Add two breasts at a time and let cook until golden brown on the bottom, about 4 minutes. Flip and continue to cook until golden brown, 4 minutes longer.
  • Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.
  • Serve warm with lemon wedges.

Notes

Storage and Reheating
This easy chicken recipe can be stored well in the refrigerator for several days.
You can enjoy it at room temperature with a beautiful salad or a sandwich with all the fixing.
Reheating it is very simple:
  • Spread and cover the bottom of an oven dish with butter.
  • Place your panko chicken parmesan in the ovenproof container.
  • Cut a piece of aluminum paper, spread butter over it, and place the buttered side facing the chicken with panko crust.
  • Reheat in the oven for about 10 minutes at 280F to 300F.
To ensure it is not dry, check and add a little butter.

Nutrition

Calories: 352kcal | Carbohydrates: 16g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 370mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on March 20, 2021. Updated on September 7, 2023