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.
- 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
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.
- 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.
Products and Equipment used to make this recipe
Parmesan, Pank Crusted Chicken Cutlets
- 39 mins total
- 15 mins prep
- 24 mins cook
- serves 6 people
½ cup flour
3 skinless boneless chicken breasts
3 large eggs
salt and pepper
¼ cup frying oil
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.
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.
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