Short Description

These crispy panko-crusted chicken cutlets feature a golden, crunchy exterior with tender and juicy meat inside. Pan-fried to perfection and garnished with fresh chives, they are served with bright lemon wedges that add a refreshing, zesty finish. This dish offers a delicious balance of texture and flavor, perfect for a quick yet elegant meal.

Why You’ll Love This Recipe

This recipe creates chicken cutlets that are satisfyingly crispy without being greasy, thanks to the light panko coating and pan-frying technique. The seasoning blend of garlic powder and paprika enhances the flavor without overpowering the natural taste of the chicken. The addition of fresh chives and lemon wedges adds brightness and freshness, making this dish an ideal option for a weeknight dinner or a casual gathering. Quick to prepare and versatile, it pairs well with salads, vegetables, or rice.

Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons chopped fresh chives
3 tablespoons olive oil or vegetable oil
Lemon wedges, for serving

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Season the chicken breasts with salt and pepper on both sides.
2. Prepare a breading station by placing flour in one shallow bowl, beaten eggs in a second bowl, and the panko breadcrumbs mixed with garlic powder and paprika in a third bowl.
3. Dredge each chicken breast first in flour, shaking off any excess. Then dip into the beaten eggs, and finally coat thoroughly with the panko mixture.
4. Heat the olive oil or vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken cutlets in batches, cooking each side for 3-4 minutes or until golden brown and cooked through.
6. Remove the cutlets from the pan and drain on paper towels to remove excess oil.
7. Sprinkle with fresh chopped chives and serve immediately with lemon wedges.

Servings and Timing

Serves 4.
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: Approximately 30 minutes

Variations

• Substitute chicken breasts with pork cutlets or turkey cutlets for a different protein option.
• Add grated Parmesan cheese to the panko mixture for an extra savory crust.
• For a spicy kick, mix cayenne pepper or chili flakes into the breadcrumb mixture.
• Use herbs like parsley or thyme instead of chives to vary the garnish.
• Bake the breaded cutlets at 400°F (200°C) for 20 minutes as a healthier alternative to frying.

Storage/Reheating

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving as it may cause the crust to become soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but may require slightly longer cooking time.

How do I ensure the chicken cooks evenly?

Pound the chicken breasts to an even thickness before breading for uniform cooking.

Can I prepare the breading station ahead of time?

It’s best to prepare the breading station just before cooking to prevent the breading from becoming soggy.

What oil is best for frying chicken cutlets?

Neutral oils with a high smoke point like vegetable, canola, or light olive oil work well.

Can I freeze cooked chicken cutlets?

Yes, freeze cooked cutlets in an airtight container for up to 1 month. Reheat in the oven for best results.

How can I make the breading extra crispy?

Double dredge the chicken by repeating the egg and panko steps before frying.

Is it possible to bake these instead of frying?

Yes, baking at 400°F (200°C) for 20 minutes produces a crispy crust with less oil.

Can I use gluten-free breadcrumbs?

Yes, gluten-free panko or other gluten-free breadcrumbs can be substituted.

How do I avoid the breading falling off?

Ensure the chicken is patted dry before breading and press the panko firmly onto the surface.

What side dishes pair well with this recipe?

Serve with a fresh salad, steamed vegetables, mashed potatoes, or rice for a complete meal.

Conclusion

Crispy panko-crusted chicken cutlets provide a delightful combination of crunchy texture and tender meat, elevated by simple seasoning and fresh garnishes. Easy to prepare and versatile, this recipe suits various occasions and dietary preferences. Whether pan-fried or baked, these cutlets make a satisfying and flavorful meal that is sure to please.

Crispy Panko-Crusted Chicken Cutlets

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Pan-frying, Breading
• Cuisine: American
• Diet: Low Fat

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Description

Golden, crunchy chicken cutlets coated in a light panko breadcrumb crust, pan-fried to perfection and garnished with fresh chives and lemon wedges for a zesty finish.

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh chives
• 3 tablespoons olive oil or vegetable oil
• Lemon wedges, for serving

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Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and panko mixed with garlic powder and paprika in a third.
3. Dredge each chicken breast in flour, shaking off excess, then dip into eggs, and coat thoroughly with the panko mixture.
4. Heat oil in a large skillet over medium-high heat.
5. Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through.
6. Drain on paper towels.
7. Sprinkle with fresh chives and serve immediately with lemon wedges.

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Notes

• For even cooking, pound chicken breasts to an even thickness.
• Use fresh panko for extra crispiness.
• Serve with a simple side salad or steamed vegetables for a complete meal.
• Lemon wedges add a bright, fresh contrast to the crunchy cutlets.

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Nutrition

• Serving Size: 1 chicken cutlet
• Calories: Approx. 300
• Sugar: 0g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 85mg