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Parmesan, Pank Crusted Chicken Cutlets

Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken. A family delight that will not take too long to make either

Prep Time
15 mins
Cook Time
15 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 breasts skinless and boneless
  • 3 eggs large
  • 1 cup panko
  • ½ cup Parmesan Cheese
  • salt and pepper
  • ¼ cup Frying oil
  • lemon wedges

Instructions

    Cup of Yum
  1. 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.
  2. In a shallow dish combine the flour and the herbs de Provence.
  3. In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended.
  4. In a third dish toss together the panko and parmesan cheese.
  5. 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.
  6. Transfer to the panko parmesan mixture and coat both sides well while pressing down.
  7. 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.
  8. Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.
  9. 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

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

% 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.