Golden Panko Chicken
Crispy panko chicken cutlets baked to a golden perfection with a flavorful parmesan crust. Easy to prepare, perfect for a satisfying family dinner or quick weeknight meal.
Equipment
- 1 rimmed baking tray lined with aluminum foil
- 3 shallow dishes for dredging station
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs room temperature
- 1¼ cups plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 tablespoons olive oil
- 4 boneless skinless chicken breast cutlets about 1¼-1½ pounds, sliced to ¾-inch thickness
- Fresh chopped parsley optional garnish
- Fresh lemon wedges optional garnish
Instructions
- Preheat oven to 425°F and line a rimmed baking tray with aluminum foil.
- Prepare three shallow dishes: one with flour, garlic powder, onion powder, salt, and black pepper; one with beaten eggs; and one with panko breadcrumbs, parmesan cheese, and olive oil mixed together.
- Dredge each chicken cutlet by coating both sides first in the flour mixture, then the beaten eggs, and finally in the panko mixture, shaking off excess at each step.
- Place the coated chicken cutlets on the prepared baking tray.
- Bake for 18-22 minutes or until the chicken is golden and reaches an internal temperature of 165°F.
- Let the chicken rest for 3-5 minutes before serving to allow juices to settle.
- Garnish with chopped parsley and lemon wedges if desired.
Notes
- Use evenly sized chicken cutlets for consistent cooking times.
- Pan-fry in olive oil instead of baking for a crispier crust.
- Air fryer option: cook at 400°F for 10-14 minutes, flipping halfway.
- Broil for 2-3 minutes to enhance golden crust without overcooking.