Parmesan, Panko Crusted Chicken Cutlets

  • 39 mins total
  • 15 mins prep
  • 24 mins cook
  • serves 6 people
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Parmesan, panko crusted chicken cutlets. There is nothing like perfectly golden brown, crispy, perfectly season chicken cutlets. 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.

This wonderful 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 less time, a couple of minutes per side or until golden brown. Let them cool off before serving it to them.
  • Replace the chicken breasts for boneless, skinless chicken thighs. Cook them a little longer though.

Seasoning herbs.

  • I love herbes de Provence, however, if you have Italian seasoning herbs mix or French seasoning herbs, those will do as well wonderfully.
  • 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.   One of the best attributes is that it is wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food crispy and crunchy.

Suggestion side dishes

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

Rice with Peas and Butter, one of my favorite.

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,  a perfect weekend dinner.

TIPS:

  • 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.  Add some pecorino with it too if you have it or prefer a more pungent flavor
  • It 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.
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Products and Equipment used to make this recipe

Nutrition Facts
Parmesan, Pank Crusted Chicken Cutlets
Amount Per Serving
Calories 352 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 160mg53%
Sodium 370mg16%
Potassium 498mg14%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 268IU5%
Vitamin C 2mg2%
Calcium 162mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Parmesan, Pank Crusted Chicken Cutlets

  • 39 mins total
  • 15 mins prep
  • 24 mins cook
  • serves 6 people

Ingredients

Original recipe yields 6 servings

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

Instructions

  1. Butterfly each chicken breast into two even portions making six pieces total. Cut a large piece of plastic wrap, place the chicken breast in the middle, fold over the excess plastic wrap to cover the top, and pound with a mallet into each piece to about ¼ inch thickness.

  2. In a shallow dish combine the flour and the herbs de Provence.

  3. In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended.

  4. In a third dish toss together the panko and parmesan cheese.

  5. 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.

  6. Transfer to the panko parmesan mixture and coat both sides well while pressing down.

  7. 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.

  8. Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.

  9. Serve warm with lemon wedges.

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Comments (19) Post a Reply

  1. Jai says:

    This chicken is something everyone in my family loves. Its goes so well with so many different sides, so I can constantly switch it up. Fantastic recipe.

    1. Giangi Townsend says:

      Thank you Jai! We love this dish and if my family would have their way, I would be cooking it couple of times a week.
      Tender and savory.
      Bon Appetit!

  2. Inga says:

    Looks amazing! Can’t wait to try it.

    1. Giangi Townsend says:

      Thank you, Inga!. Love to have your feedback when you make it. I am sure you and your family will enjoy it.

  3. Cindy Mom the Lunch Lady says:

    These cooked up so beautifully golden brown! A wonderful way to prepare chicken breast. My family would surely enjoy it!

    1. Giangi Townsend says:

      Thank you Cindy! My family craves those and requests them often. You and your family, I am sure you will enjoy them too.
      Bon Appetit!

  4. Kalin says:

    So simple yet so tasty! I love mixing in parmesan when using breadcrumbs, it packs so much flavor!

    1. Giangi Townsend says:

      Thank you Kalin! Absolutely! the combination of the two of them is the best in my book.
      Enjoy the recipe and thank you for stopping by.

  5. Sue says:

    I was looking for something new to do with chicken (my go-to) and this is it! So glad I found this easy and flavorful recipe – Thank you!

    1. Giangi Townsend says:

      My pleasure and I am so happy you found us. You will love this recipe, so easy to make and so yummy.
      Thank you Sue, for stopping

  6. Christina's Bread Bakes says:

    So flavorful especially with the addition of pecorino (I took your suggestion to add this pungent cheese) and lots of fresh cracked pepper. We loved it!

    1. Giangi Townsend says:

      Wonderful!! So happy you tried and you enjoyed it. Love pecorino, love the pungent but not overpowering flavor of it.
      Thank you for trying my recipe.
      xoxo

  7. Colette Zaharko says:

    This was so delicious! I loved using the Japanese panko bread instead of regular panko bread. It came out so crunchy, and the chicken stayed so soft and moist. I didn’t have herb de province, so I used Italian seasoning, but it was still so delicious. My family wanted more. 😁
    Thank you so much for sharing your great recipe!

    1. Giangi Townsend says:

      The pleasure is all mine Colette. I am so happy that you and your family enjoyed it. I use panko for everything now, lighter, crisper, and absorbs less oil.
      Thank you for making my recipe.
      xoxo

  8. Leah says:

    This sounds amazing! I’m definitely pinning this one so I remember to make it ASAP!

    1. Giangi Townsend says:

      Thank you Leah! I am sure you will enjoy it.
      Bon Appetit!

  9. Gregory Halpen says:

    Yum! I’m always looking for new ways to cook chicken breast for dinner and this is terrific! Thanks for the recipe

    1. Giangi Townsend says:

      My pleasure! I am sure you will enjoy this dinner.
      Bon Appetit!

  10. Maria says:

    Simple and delightful! This is the kind of meal that my family loves for Sunday brunch. I would love to try it with the baking option. Thanks for all the helpful tips.

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