Ingredients
4 boneless skinless chicken breasts
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
3/4 cup grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried parsley
2 tablespoons olive oil (plus extra for cooking)
Instructions
Butterfly chicken breasts to 1/2-inch thickness
In one shallow dish, combine flour, salt, and pepper
In a second dish, beat eggs
In a third dish, mix panko, parmesan, garlic powder, and parsley
Dredge chicken in flour, shake off excess
Dip into egg, then coat generously in panko-mix
Heat oil in a skillet over medium-high heat until shimmering
Carefully place chicken in skillet; cook 3-4 minutes per side until golden and internal temp reaches 165°F
Alternatively, bake at 400°F (200°C) on a baking sheet for 20-25 minutes until cooked through
Notes
For extra crispy results, let coated chicken rest on a wire rack while heating oil
For baking: use parchment paper for easy cleanup
Substitute half the panko with crushed gluten-free crackers for a variation
Let rest 5 minutes before serving to maintain crust
- Prep Time: 15
- Cook Time: 15
- Category: Quick Chicken
- Method: Pan-frying and Baking
- Cuisine: American
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 cutlet
- Calories: 370
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg