Crispy Panko Parmesan Crusted Chicken Breasts!🔥

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories, while mozzarella is more affordable.

Start with chicken cutlets, which are chicken breasts cut in half.

Pound the thicker side of the chicken cutlets to ensure even thickness.

Season both sides of the chicken with salt and black pepper.

Prepare the flour station by adding flour to a shallow dish and seasoning it with salt, black pepper, onion powder, and garlic powder.

Prepare the egg station by adding 1 large egg and a splash of water to another shallow dish and beating it.

Prepare the panko station by mixing plain panko breadcrumbs with freshly grated Parmesan cheese, salt, Cajun seasoning, and paprika in a shallow dish.

Dredge each chicken cutlet in the seasoned flour, shaking off excess flour.

Dip the floured chicken into the beaten egg mixture, ensuring it is fully coated, and shake off excess egg.

Coat the chicken in the panko breadcrumb mixture, pressing down to adhere the breadcrumbs well.

Repeat the coating process for all chicken cutlets.

Heat extra virgin olive oil and butter in a skillet over medium heat.

Pan fry the chicken cutlets on medium heat, being careful not to burn the panko breadcrumbs.

Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).

Once cooked, remove the chicken and place it on a wire rack to keep it crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens