Crispy Panko Chicken Delight (Printable Version)
Tender chicken breasts baked with flavorful panko and parmesan crust for a crispy finish.
# What You'll Need:
→ Dry Ingredients
01 -
½ cup all-purpose flour
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
3 tablespoons olive oil
→ Coating
08 -
1¼ cups plain panko breadcrumbs
09 -
½ cup grated Parmesan cheese
→ Main
10 -
4 boneless, skinless chicken breast cutlets, approximately 1¼–1½ pounds total, sliced to ¾-inch thickness
→ Garnish (optional)
11 -
Fresh chopped parsley
12 -
Fresh lemon wedges
# Step-by-Step Guide:
01 -
Preheat oven to 425°F. Line a rimmed baking tray with aluminum foil.
02 -
Arrange three shallow dishes slightly larger than the chicken cutlets. In the first dish, combine flour, garlic powder, onion powder, salt, and black pepper. Whisk eggs in the second dish. In the third dish, mix panko breadcrumbs, grated Parmesan, and olive oil until breadcrumbs are evenly coated.
03 -
Dredge each cutlet first in the flour mixture coating both sides, then dip into beaten eggs, allowing excess to drip off, and finally coat thoroughly with the panko mixture on both sides. Place coated cutlets on the prepared tray.
04 -
Bake for 18 to 22 minutes or until golden and the internal temperature reaches 165°F at the thickest part.
05 -
Allow cutlets to rest 3 to 5 minutes to let juices redistribute before serving. Garnish with chopped parsley and lemon wedges as desired.
# Additional Notes:
01 -
Ensure chicken cutlets are pounded to even thickness for uniform cooking.