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Parmesan, Pank Crusted Chicken Cutlets

parmesan, panko crusted chicken cutlets
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 6 people
Author: Giangi Townsend
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
US - Metric

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.