Parmesan Crusted Chicken with Crispy Panko Breading
By Mason Brooks
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Choose big, boneless chicken breasts that can be sliced into four thin pieces. Smaller chicken breasts cook faster and more evenly without becoming dry. Fresh grated Parmesan and panko crumbs are used in the Parmesan-crusted chicken recipe to give the dish a crunchy coating. The dish takes about 30 minutes to make.
Garlic powder, salt, and pepper are seasonings for the cutlets. Other ingredients for breading the cutlets in three steps are flour, beaten egg, panko bread crumbs, Parmesan cheese, and Italian seasoning. Two batches of olive oil are used to bread the cutlets to prevent overcrowding the pan. Using an ovenproof skillet means you can brown and further cook the cutlets in the same pan.
After cooking for two to three minutes on each side, the breading should be browned. Baked cutlets should cook for about five more minutes in the oven. Tips to achieve browning the breading include preheating the pan and not flipping the cutlets before they are ready. Adding all four cutlets to the pan at once may keep them from browning. Check the internal temperature with an instant-read thermometer to ensure they are cooked to 165F.
Serve the chicken immediately with Alfredo fettuccine, garlic mashed potatoes, pesto gnocchi, lemon risotto, other vegetables, or a salad. Other lower-calorie dishes mentioned in the article that can be served with the chicken include broccolini with garlic butter and sautéed green beans. Side dishes complement the chicken cutlets.
Why you'll love this recipe
- Grated Parmesan and panko breadcrumbs are combined to form a tasty breadcrumb coating.
- There are several common ingredients for this type of breadcrumb coating.
- Two whole, large chicken breasts are sliced open to resemble books and presented as four cutlets for four smaller servings with more breading flavor.
- Panko, Parmesan cheese, and Italian seasoning combine to form the coating and add savory and herbal flavors.
- Garlic powder is applied to both sides of the chicken before breading and topping with parmesan cheese.
- The chicken does not have parmesan cheese coating it entirely.
- Commonly used foods such as flour, eggs, olive oil, and breadcrumbs indicate many of the other food ingredients in this recipe are typically found in your pantry.
- The other key ingredients are chicken and Parmesan cheese.
Ingredients
- •2 large chicken breasts
- •½ teaspoon garlic powder
- •salt (to taste)
- •pepper (to taste)
- •¼ cup flour
- •2 eggs
- •⅔ cup panko breadcrumbs
- •½ cup freshly grated Parmesan cheese
- •½ heaping teaspoon Italian seasoning
- •3 tablespoons olive oil (divided)
Instructions
- 1
Preheat the oven to 400F and position the rack in the top third of the oven.
- 2
Cut the chicken in half lengthwise to make 4 thinner pieces.
- 3
Pat the chicken dry with paper towel.
- 4
Sprinkle the chicken with garlic powder, salt, and pepper on both sides.
- 5
Place the flour in one bowl.
- 6
Beat the eggs with a fork in a second bowl.
- 7
Mix the panko, Parmesan, and Italian seasoning in a third bowl.
- 8
Add 2 tablespoons of olive oil to an oven-proof skillet over medium heat and let the pan heat up.
- 9
Coat each chicken piece in flour, then dip it in egg, followed by the breadcrumb mixture, shaking off excess at each step.
- 10
Gently press the chicken into the breadcrumbs if needed to help them stick.
- 11
Add 2 chicken pieces to the skillet and cook for around 2-3 minutes per side until golden.
- 12
Transfer the first batch of chicken to a plate.
- 13
Add the remaining tablespoon of olive oil to the skillet and fry the second batch.
- 14
Take the skillet off the heat and arrange all 4 chicken pieces inside.
- 15
Transfer the skillet to the oven and cook for 5 minutes or until cooked through, when an instant-read thermometer reads 165F.
- 16
Serve immediately.
FAQ
Nutrition (per serving)
Calories
362
Protein
33g
Fat
20g
Carbs
11g
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