Parmesan, Pank Crusted Chicken Cutlets
User Reviews
5
Parmesan, Pank Crusted Chicken Cutlets
Description
This recipe starts with skinless, boneless chicken breasts that are butterflied and pounded thin to ensure even cooking and a tender texture. The breading process involves dredging the chicken in herbed flour, followed by egg wash, and then coating thoroughly with a mixture of panko breadcrumbs and grated Parmesan cheese. Salt and pepper season each step to enhance flavor.
The cutlets cook in hot oil in batches until both sides achieve a golden-brown crust, which creates a crunchy exterior while locking moisture inside. The finished chicken can be served immediately, accompanied by lemon wedges that add brightness and cut through the richness.
These cutlets work well alongside salads or as part of sandwiches, providing a versatile protein option with a flavorful crust that contrasts with the mild chicken.
Storage notes indicate that the dish can be refrigerated for several days and reheated in the oven with butter and foil to maintain moisture and crispness. This allows convenient make-ahead preparation and leftover enjoyment.
Ingredients
- ½ cup flour
- 2 tablespoons herbes de provence
- 3 chicken breast skinless and boneless
- 3 egg large
- 1 cup panko
- ½ cup Parmesan Cheese
- salt
- black pepper
- ¼ cup cooking oil for frying
- lemon wedges
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
- Store cooked cutlets in the refrigerator; they keep well for several days.
- Reheat by placing the cutlets in a buttered oven dish covered with buttered foil to preserve moisture and crispness; warm at 280°F to 300°F for about 10 minutes.
- The cutlets can be served at room temperature with salads or prepared as sandwiches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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