If you’re craving irresistibly crispy chicken with a savory, cheesy crust that crackles with every bite, you’re in for a treat! Panko-Parmesan Chicken Cutlets are the answer to your weeknight dinner blues: quick to prepare, golden and crunchy on the outside, and tender on the inside. With a flavorful blend of Parmesan cheese, herby seasonings, and the light, airy crunch of panko, these chicken cutlets are equally at home on a busy Tuesday or as the star of a weekend get-together. Prepare to meet your new favorite way to serve chicken!

Ingredients You’ll Need

Panko-Parmesan Chicken Cutlets Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Panko-Parmesan Chicken Cutlets is in their simple, everyday ingredients that truly shine together. Each component brings something essential, whether it’s flavor, crunch, or color—making these cutlets taste like so much more than the sum of their parts.

Chicken breasts: Boneless and skinless; pounding to a uniform 1/2-inch ensures even cooking and luscious tenderness.
Panko breadcrumbs: Japanese-style breadcrumbs guarantee that signature airy, super-crunchy crust that sets these cutlets apart.
Parmesan cheese: Finely grated Parmesan adds savory depth and a boost of umami, melding perfectly with the crispy coating.
Eggs: Beaten eggs act as the “glue,” helping the breadcrumb-Parmesan crust cling beautifully to the chicken.
All-purpose flour: Dredging in flour first creates a dry base so the eggs and coating can adhere perfectly.
Garlic powder: A dash brings warm, aromatic flavor without overpowering the subtlety of the cheese and chicken.
Onion powder: Adds a mellow, sweet-savory undertone that rounds out the taste.
Salt: Essential for seasoning from the inside out—don’t skimp here for full flavor.
Black pepper: Provides just the right hint of earthy heat in every bite.
Olive oil: Use a generous glug for shallow frying; it helps create that gorgeously bronzed and crispy exterior.
Lemon wedges: A finishing squeeze of lemon cuts through the richness and brightens the whole dish.

How to Make Panko-Parmesan Chicken Cutlets

Step 1: Set Up Your Breading Station

Begin by getting three shallow dishes ready—this is your breading assembly line! In the first dish, whisk together the flour, salt, pepper, garlic powder, and onion powder. In the second, beat your eggs until nicely blended. In the third, combine the panko breadcrumbs and freshly grated Parmesan cheese. This setup keeps your hands (relatively) clean and ensures an even coating on every chicken piece.

Step 2: Dredge and Coat the Chicken

Now for the fun part: coating the chicken! Take each pounded chicken breast and dredge it first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, letting any extra drip away. Finally, press it into the panko-Parmesan mixture, ensuring both sides are coated thoroughly—really press those crumbs on so they stick and crisp up beautifully in the pan.

Step 3: Fry the Cutlets

Heat a generous layer of olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully lay the coated chicken cutlets into the pan—don’t crowd them, or you’ll lose that gorgeous crunch! Fry each for three to four minutes per side until deeply golden and the internal temperature reaches 165°F. Work in batches so each Panko-Parmesan Chicken Cutlet has plenty of space to brown.

Step 4: Drain and Finish

When each batch is finished, transfer the cutlets to a platter lined with paper towels to drain off excess oil and keep them crispy. For an extra-crunchy edge, you can pop the cutlets onto a wire rack in a 250°F oven for five to ten minutes. This little trick keeps everything hot and crispy while you finish up.

Step 5: Serve with Lemon

Serve the Panko-Parmesan Chicken Cutlets hot, with a generous squeeze of lemon over each piece. This final citrusy touch brings out all the flavors and balances the richness of the cheese and the chicken—it’s a deliciously simple finishing flourish!

How to Serve Panko-Parmesan Chicken Cutlets

Garnishes

A touch of fresh parsley or basil scattered over the top adds both dazzling color and a fresh, herby aroma to your Panko-Parmesan Chicken Cutlets. Try a light dusting of extra Parmesan for a savory sparkle, or a few thin lemon rounds for a flavor-forward garnish that doubles as a pretty presentation.

Side Dishes

These crunchy cutlets play well with all kinds of sides. Classic choices include a simple arugula salad with a lemon vinaigrette, buttery mashed potatoes, or even twirls of spaghetti aglio e olio. For extra color and brightness, go for blistered green beans or roasted baby carrots—anything that balances the cutlets’ golden richness.

Creative Ways to Present

If you want to think outside the plate, slice Panko-Parmesan Chicken Cutlets and serve them over creamy polenta or nestle strips into hearty sandwich rolls with a swipe of pesto and arugula. For a party, cut the chicken into bite-sized strips and pile onto a platter for easy, crowd-pleasing finger food!

Make Ahead and Storage

Storing Leftovers

Leftover Panko-Parmesan Chicken Cutlets keep beautifully in the fridge for two to three days. Store them in an airtight container with parchment paper between layers, which helps maintain their crispiness and keeps everything tasting fresh.

Freezing

To freeze, let the cooked cutlets cool completely, then wrap each one tightly in plastic wrap and stash in a freezer-safe bag or container. They’ll last up to two months this way—just be sure to thaw overnight in the fridge before reheating for best texture.

Reheating

For the ultimate leftover experience, reheat Panko-Parmesan Chicken Cutlets in a 375°F oven on a wire rack set over a baking sheet. Bake for about 10–12 minutes, or until heated through and the crust crisps up again. Microwaving will work in a pinch, but you may lose that signature crunch.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs make a deliciously juicy alternative. Just be sure to pound them to an even thickness for quick, consistent cooking and coat them thoroughly as you would the breasts.

What’s the best way to get extra-crispy Panko-Parmesan Chicken Cutlets?

For maximum crunch, fry the cutlets in hot (but not smoking) oil, avoid overcrowding the pan, and finish by letting them rest briefly on a wire rack in a warm oven. This keeps air circulating and the breading at its crispiest, golden best.

Can I bake these Panko-Parmesan Chicken Cutlets instead of frying?

Yes! To bake, arrange the coated cutlets on a greased baking sheet and mist or drizzle them with a bit of olive oil. Bake at 425°F for 20 minutes, flipping once halfway through, until crispy and cooked through.

Why do I need to pound the chicken breasts flat?

Pounding the chicken ensures each Panko-Parmesan Chicken Cutlet cooks evenly and stays impossibly tender. It also gives the perfect surface for your crispy coating to stick and brown beautifully.

Can I add extra herbs or spices to the breading?

Definitely! While garlic and onion powder offer great base flavors, you can experiment with dried Italian herbs, smoked paprika, or a sprinkle of red pepper flakes for extra flavor and flair in your Panko-Parmesan Chicken Cutlets.

Final Thoughts

Once you try these Panko-Parmesan Chicken Cutlets, you’ll want to add them to your regular dinner rotation. The irresistible crunch, cheesy flavor, and speedy prep will make you fall in love with dinner all over again. I truly hope you give this recipe a go and share it with your favorite people—it’s comfort food at its absolute best!

Panko-Parmesan Chicken Cutlets Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Panko-Parmesan Chicken Cutlets are crispy, flavorful, and perfect for a quick and delicious dinner. The combination of crunchy panko breadcrumbs and savory Parmesan cheese makes these cutlets irresistible.

Ingredients

Scale

Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil (for frying)

Serving:

lemon wedges for serving

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Instructions

Set up breading station: Mix flour, salt, pepper, garlic powder, and onion powder in the first dish. Beat eggs in the second. Combine panko breadcrumbs and Parmesan cheese in the third.
Dredge: Coat each chicken breast in flour mixture, then dip in eggs, and press into panko-Parmesan mixture.
Fry: Heat olive oil in a skillet, fry cutlets 3–4 minutes per side until golden and cooked through.
Drain and serve: Transfer to a paper towel-lined plate. Serve hot with lemon wedges.

Notes

For extra crispiness, place cutlets on a wire rack in a 250°F oven for 5–10 minutes after frying.
You can also bake the cutlets at 425°F for 20 minutes, flipping halfway through.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American