5 from 30 votes
Parmesan, Pank Crusted Chicken Cutlets
Parmesan, Panko Crusted Chicken Cutlets are thinly pounded chicken breasts coated in a seasoned flour and herb mixture, dipped in egg wash, and crusted with a blend of panko breadcrumbs and Parmesan cheese, then pan-fried until golden brown. This results in a crisp exterior with a tender, juicy interior, suitable for serving as a main dish or in sandwiches.
Prep Time
15 mins
Cook Time
24 mins
Total Time
39 mins
Servings:
6
people
Calories:
352 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 352
% 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.