Parmesan, Pank Crusted Chicken Cutlets
User Reviews
5.0
30 reviews
Excellent
Parmesan, Pank Crusted Chicken Cutlets
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Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken. A family delight that will not take too long to make either
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Ingredients
- ½ cup flour
- 2 tablespoons herbes de provence
- 3 chicken breasts skinless and boneless
- 3 eggs large
- 1 cup panko
- ½ cup Parmesan Cheese
- salt and pepper
- ¼ cup Frying oil
- lemon wedges
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Instructions
- Butterfly each chicken breast into two even portions making six pieces total. Lay the chicken flat on a cutting board. With a mallet pound each piece to about ¼ inch thickness.
- In a shallow dish combine the flour and the herbs de Provence.
- In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended.
- In a third dish toss together the panko and parmesan cheese.
- Generously season each chicken cutlet with salt and pepper on each side. Working with one at a time dredge both sides in the flour mixture. Transfer to the egg mixture and dredge both sides. Lift and let any egg excess runoff.
- Transfer to the panko parmesan mixture and coat both sides well while pressing down.
- In a large 12-inch non-stick skillet heat the oil over medium-high heat. Add two breasts at a time and let cook until golden brown on the bottom, about 4 minutes. Flip and continue to cook until golden brown, 4 minutes longer.
- Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.
- Serve warm with lemon wedges.
Notes
- Storage and Reheating
- This easy chicken recipe can be stored well in the refrigerator for several days.
- You can enjoy it at room temperature with a beautiful salad or a sandwich with all the fixing.
- Reheating it is very simple:
- To ensure it is not dry, check and add a little butter.
- Spread and cover the bottom of an oven dish with butter.
- Place your panko chicken parmesan in the ovenproof container.
- Cut a piece of aluminum paper, spread butter over it, and place the buttered side facing the chicken with panko crust.
- Reheat in the oven for about 10 minutes at 280F to 300F.
Nutrition Information
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Calories
352kcal
(18%)
Carbohydrates
16g
(5%)
Protein
32g
(64%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
370mg
(15%)
Potassium
498mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
268IU
(5%)
Vitamin C
2mg
(2%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 370mg | 15% |
| Potassium | 498mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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