Crispy Panko Chicken Cutlets Recipes

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CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
1/2 cup Greek yogurt
2 cups panko
Vegetable oil, for frying
4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
4 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice, plus wedges for serving

Steps:

  • Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
  • Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
  • Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

CRISPY PANKO CHICKEN CUTLETS



Crispy Panko Chicken Cutlets image

This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)

Provided by TasteTester

Categories     Meat

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko breadcrumbs
vegetable oil

Steps:

  • Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
  • Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
  • Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
  • Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

MAKE-AHEAD CRISPY CHICKEN CUTLETS



Make-Ahead Crispy Chicken Cutlets image

Get ready to stock your freezer with the easiest, most versatile meal ingredient that's ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper-or just on their own, with a bright squeeze of lemon juice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1/4 cup olive oil
2 cups Progresso™ plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs, beaten
2 tablespoons water

Steps:

  • Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
  • Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
  • Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 34m

Number Of Ingredients 7

2 large chicken breasts
1 ¼ cups panko bread crumbs
¼ cup parmesan cheese (grated)
1 teaspoon garlic powder
1 egg
salt & pepper to taste
⅓ cup vegetable oil

Steps:

  • Freeze chicken breasts about 20 minutes or so.
  • Cut chicken breasts in half horizontally and pound to ¼" thickness.
  • Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  • Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
  • Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS



Crispy Parmesan-Panko Crusted Chicken Cutlets image

Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup flour
1/4-1/2 teaspoon dry mustard, to taste
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 eggs
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
1/2 cup Dijon mustard
2 tablespoons honey

Steps:

  • Combine the flour, dry mustard, salt, and pepper in a shallow dish.
  • Beat the eggs in a separate shallow bowl.
  • Combine the panko and Parmesan cheese in another shallow dish.
  • Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
  • When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
  • About 3-4 chicken cutlets should fit in the pan at the same time.
  • After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
  • After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
  • Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
  • Remove the cooked chicken to a paper towel-lined plate.
  • While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
  • Serve the chicken with the honey mustard sauce for dipping.

Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.4, Cholesterol 172.7, Sodium 761.5, Carbohydrate 28.2, Fiber 1.8, Sugar 7.2, Protein 40.3

CRISP PANKO CHICKEN CUTLETS



Crisp Panko Chicken Cutlets image

Provided by Hiroko Shimbo

Categories     Main Course

Yield four.

Number Of Ingredients 14

4 boneless, skinless chicken breast halves
Kosher salt and black pepper
1/2 cup all-purpose flour
3 eggs, lightly beaten with 1/3 cup water
2 cups panko crumbs
Vegetable oil for frying
1/2 small head cabbage, finely shredded
Tonkatsu Sauce
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

Steps:

  • If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they're about 1/2 inch thick. Season with salt and pepper.
  • Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko.
  • In a deep, straight-sided sauté pan, heat about 1/4 inch vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken breast into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes per side. If the oil seems to cool down too much during frying, increase the heat a little to maintain a steady bubbling action. Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  • In a small saucepan, whisk together the Worcestershire, sugar, soy sauce, and ketchup. Bring to a simmer over medium-low heat. Reduce the heat to a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.

Nutrition Facts : ServingSize four., Calories 750 kcal, Fat 250 kcal, SaturatedFat 5 g, TransFat 27 g, Carbohydrate 85 g, Fiber 5 g, Protein 42 g, Cholesterol 230 mg, Sodium 1970 mg, UnsaturatedFat 20 g

CRISPY HERB-CRUSTED CHICKEN CUTLETS



Crispy Herb-Crusted Chicken Cutlets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

Steps:

  • Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
  • Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
  • Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY PANKO CHICKEN THIGHS



Crispy Panko Chicken Thighs image

My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!

Provided by Brad

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

cooking spray
1 cup mayonnaise
1 teaspoon paprika
¾ cup panko bread crumbs, or as needed
1 teaspoon garlic powder
4 bone-in chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
  • Combine mayonnaise and paprika in a bowl; mix well.
  • Mix panko and garlic powder together in another bowl.
  • Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g

CHICKEN CUTLETS RECIPE BY TASTY



Chicken Cutlets Recipe by Tasty image

They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich-the options are endless!

Provided by Tasty

Categories     Lunch

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
1 cup finely grated parmesan cheese
¼ cup vegetable oil
¼ cup fresh parsley, for serving
lemon wedge, for serving

Steps:

  • On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
  • Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  • Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
  • Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 47 grams, Fat 31 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams

CRISPY PANKO CHICKEN BREASTS



Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

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From withpeanutbutterontop.com


PANKO CRUSTED CHICKEN CUTLETS | THE INTREPID GOURMET
2018-01-27 Dredge a chicken cutlet first in the flour mixture (shaking of excess), then dip into the egg wash, and then dredge in the breadcrumb mixture, pressing firmly to adhere to each side. Note: If you want exceptionally crispy breading that is almost guaranteed not to fall off your chicken cutlets, do this: Dredge your cutlets in this order – Egg Wash, Flour, Egg wash, …
From theintrepidgourmet.com


21 BEST CHICKEN CUTLETS RECIPES - TOP RECIPES
2022-06-06 3. Crispy Baked Chicken Cutlets. This recipe is one of the best simple chicken cutlet recipes. One of the key steps in this recipe is mixing the eggs with milk. The milk helps the eggs coat the chicken, which in turn helps the topping coat the chicken. If you want extra yummy chicken, marinate the chicken overnight after rubbing it with olive ...
From topteenrecipes.com


CRISPY OVEN BAKED CHICKEN CUTLETS RECIPE | HEALTHY …
2022-01-12 This will give you the most tender and moist chicken. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper. In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika.
From healthyfitnessmeals.com


CRISPY PANKO CHICKEN CUTLETS | RECIPE CART
4 boneless skinless chicken breast halves 3/4 cup flour 1/2 teaspoon onion powder 1/4 teaspoon garlic powder salt and pepper, to taste 3 eggs, lightly beaten with 1/3 cup water 2 cups panko breadcrumbs vegetable oil
From getrecipecart.com


PAN FRIED CHICKEN BREAST CUTLETS - SAVOR THE BEST
2022-04-07 Pat the chicken breasts with a paper towel to remove moisture. Carefully slice the chicken breasts horizontally to create 4 cutlets. Season both sides generously with salt and pepper, place on a plate and reserve. Do not pound/flatten the cutlets. Measure the bread crumbs into a second shallow bowl.
From savorthebest.com


20 BEST CHICKEN CUTLET RECIPES (+ QUICK DINNER IDEAS)
2022-06-02 4. Creamy Spinach Chicken. If you’re looking for something quick and convenient, it’s hard to beat this ten-ingredient, 30-minute, one-pot chicken dinner. The chicken is perfectly seasoned, and the spinach and garlic sauce is creamy and delightfully herby. It smells just as good as it tastes, too.
From insanelygoodrecipes.com


CRISPY CHICKEN CUTLETS - CRAVING HOME COOKED
2020-07-02 Pound the Chicken – Place a chicken cutlet between 2 sheets of plastic wrap and gently pound until its about 1/4″ thick. Repeat with the remaining chicken. Make the Dredges – Grab 3 shallow plates or bowls. In the first, mix the flour with the garlic powder and 1/4 tsp each salt and pepper. Whisk the eggs with the dijon mustard and 1/4 ...
From cravinghomecooked.com


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