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Crispy panko crusted chicken breasts resting on a wire rack after pan-frying, golden brown crust visible

Crispy Panko Crusted Chicken Breasts

Golden and crunchy on the outside, juicy and tender on the inside. These panko crusted chicken breasts are seasoned with parmesan and spices and ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 341
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts filleted into 4 thin cutlets
  • 0.5 cup all-purpose flour
  • 1 large egg
  • 1.5 tsp fine sea salt divided
  • 1 tsp black pepper divided
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 cup plain panko breadcrumbs Japanese-style recommended
  • 0.5 cup grated parmesan cheese freshly grated preferred
  • 1 tsp Cajun seasoning or Italian seasoning choose based on flavor preference
  • 1 tsp paprika
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter

Equipment

  • Large skillet
  • 3 shallow dishes for breading stations
  • Meat tenderizer or rolling pin
  • Digital meat thermometer
  • Wire rack

Method
 

  1. Fillet each chicken breast in half lengthwise to create 4 thin cutlets. Cover with plastic wrap and pound any thick spots until even. Season both sides with half tsp salt and half tsp pepper.
  2. Set up 3 shallow dishes. Dish 1: flour with half tsp each of salt, pepper, onion powder, and garlic powder. Dish 2: egg beaten with 1 tsp water. Dish 3: panko mixed with parmesan, half tsp salt, chosen seasoning, and paprika.
  3. Coat each cutlet in flour and shake off excess. Dip fully in egg wash and let excess drip off. Press firmly into the panko mixture on both sides until fully coated.
  4. Heat a large skillet over medium heat. Add olive oil and butter. Once hot, add chicken cutlets without crowding. Cook 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Reduce heat to medium-low if browning too fast.
  5. Transfer cooked cutlets to a wire rack and rest for 2 minutes before serving to maintain crispiness.

Notes

For oven baking: follow breading steps then bake at 400F on a parchment-lined baking sheet for 12 to 15 minutes. Rest on a cooling rack before cutting. Use a meat thermometer to confirm 165F internal temperature. Freshly grated parmesan melts into the crust better than pre-shredded. Watch heat carefully as panko burns quickly.