Crispyparmesanpankocrustedchickencutlets Recipes

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

Ingredients

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

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

Ingredients

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.

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