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

A family delight that will not take too long to make either. Tender on the inside, crispy on the outside. With each bite, the bold flavor of parmesan cheese is enhanced 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.

This wonderful panko parmesan chicken dinner has so many options. 

• 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.
• 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.

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

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 you chicken cutlets

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

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

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.
• 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.

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.

Storing and reheating

This chicken with panko recipe can store 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

More delicious recipes to enjoy:

Panko Prawns

Panko Crusted Salmon – Tasty and Tender

Bacon Chicken Thighs

Smothered Pork Chops

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Originally published on March 20, 2021. Updated on January 17, 2023