Crispy Panko-Crusted Chicken Breasts Recipe
This Crispy Panko Crusted Chicken Breasts recipe delivers tender, juicy chicken cutlets with a golden, crunchy coating made from panko breadcrumbs, parmesan cheese, and a blend of seasonings. Pan-fried to perfection in olive oil and butter, these chicken breasts are seasoned thoughtfully and quick to prepare, making them an ideal weeknight dinner that pairs well with a variety of sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
Dry Breading Mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Wet Breading Mix
- 1 large egg
- 1 teaspoon water
Panko Coating
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon fine sea salt
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
Cooking Fat
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
- Prepare the Chicken: Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Cover the chicken with plastic wrap and lightly pound the thicker parts with a rolling pin or meat pounder to ensure even thickness. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Make the Flour Seasoning: Arrange 3 shallow dishes for breading. In the first dish, combine the flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, onion powder, and garlic powder. Mix well and set aside.
- Prepare the Egg Wash: In the second dish, add the egg and 1 teaspoon water. Lightly beat and set aside.
- Prepare the Panko Mixture: In the third dish, mix panko breadcrumbs, parmesan cheese, 1/2 teaspoon salt, Cajun or Italian seasoning, and paprika until well combined.
- Bread the Chicken: Coat each chicken cutlet first in the flour mixture, shaking off excess. Then dip in the egg wash, letting excess drip off. Finally, press into the panko mixture, ensuring an even coating on both sides.
- Cook the Chicken: Heat a large skillet over medium heat and add olive oil and butter. Once hot, add the chicken cutlets. Pan-fry for 3-4 minutes on each side, adjusting the heat to medium-low as needed to prevent burning, until golden brown and thoroughly cooked with an internal temperature of 165°F.
- Rest and Serve: Remove the chicken from the skillet and let rest on a wire rack to maintain crispiness before serving. Enjoy your crispy panko crusted chicken breasts!
Notes
- For extra flavor, substitute Cajun seasoning with Italian seasoning as preferred.
- Pounding the chicken cutlets to an even thickness helps ensure they cook evenly.
- Resting on a wire rack rather than a plate keeps the crust crispy by preventing steam buildup.
- Use a meat thermometer to guarantee the chicken reaches safe internal temperature of 165°F.
- This recipe pairs well with salads, steamed vegetables, or mashed potatoes.
Keywords: crispy chicken breasts, panko crusted chicken, pan-fried chicken cutlets, parmesan panko chicken, easy chicken dinner