Parmesan, Panko Crusted Chicken Cutlets - Your Classic Dinner
Parmesan, panko-crusted chicken cutlets. Nothing is like perfectly golden-brown, crispy, and perfectly seasoned breaded chicken cutlets.
It's a family delight that doesn't take too long to make. It is tender on the inside and 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. Any leftovers, if any, can be enjoyed cold in a sandwich.
This wonderful panko-breaded chicken dinner offers a variety of options.
If you have little ones, pound the chicken cutlets to the desired thickness and then slice them lengthwise. Season them according to the recipe and cook for less time, a couple of minutes per side, or until golden brown. Let them cool before serving 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 breadcrumbs are crunchy and quite adaptable to all cooking. Panko is made using white bread without a crust. The bread is processed into large flakes rather than crumbs and then dried.
Lighter than bread crumbs, as well as texture. It is excellent for fried food because it absorbs less oil than breadcrumbs, keeping food crispy and crunchy.
How to quickly assemble this dish
Use three separate shallow dishes: one for your egg wash. Another is to combine panko with parmesan cheese. Lastly, one that combines the flour and herbs.
Tips and how to make this panko-crusted 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 pungent flavor.
If your chicken breasts are larger, you may have to add more to the crumb mixture for your panko chicken.
It can also be baked in the oven on a wire rack set over a rimmed baking sheet. Drizzle with olive oil and bake for 15 minutes at 400°F. Cooking time may vary depending on your oven. I have an old oven, so it takes a bit longer at times.
Serve with lemon slices alongside. The lemon juice will bring out all the beautiful flavors. I've noticed that your chicken is coated with panko breadcrumbs, so it won't soften too much.
Ingredients needed to make this Parmesan, Panko Crusted Chicken Cutlets
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½ cup flour
2 tablespoons herbes de Provence
3 skinless, boneless chicken breasts
3 large eggs
1 cup panko
½ cup parmesan cheese
salt and pepper
¼ cup frying oil
lemon wedges
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.