Boy, the simple flavors of these Crispy Panko Chicken Cutlets are so good! It’s the Panko bread crumbs that do it. Give the recipe a try.
Just a hint of onion and garlic make these breasts turn out perfect….tender, moist and juicy with a nice crispy coating.
Just what you need when you are in a hurry for a weeknight meal. You won’t go wrong with this quick and delicious recipe.
There is nothing that even a beginning cook could mess up with this. The secret (if there is one) is not to overcook the chicken or it will be dry and tough.
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Really crispy, crunchy chicken cutlets are hard to beat!
- 4 boneless skinless chicken breast halves
- 3/4 cup flour
- 1/2 teaspoon Granulated Onion
- 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
Using a Meat Tenderizer, 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 mixing bowl. Place the egg and water mixture into another mixing bowl. Put the Panko bread crumbs into a third bowl.
Dredge chicken with the seasoned flour and pass through the 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 the chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
Heat the oil in a cast-iron frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
Enjoy!
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Recipe by TasteTester
Photo by gailanng