Crispy, golden panko-crusted chicken that stays juicy inside and crunchy outside — that’s the kind of weeknight winner every home cook needs. Thin, pounded cutlets cook fast, the parmesan-panko crust adds nutty flavor, and a quick skillet finish gives restaurant-worthy crunch without deep frying. If you like crunchy chicken recipes like buffalo chicken bombs, this is a similarly bold, family-friendly option you can make in about 25 minutes.
Why you’ll love this dish
This recipe delivers crisp texture and big flavor with minimal fuss. You get:
- Fast cook time (thin cutlets finish in ~8–9 minutes total).
- A sturdy, golden crust that holds up to slicing and saucing.
- Ingredients you likely already have in the pantry.
"My kids declared it restaurant-level crunchy and asked for seconds — and it was ready before they finished homework."
Perfect for weeknight dinners, casual dinner parties, or prepping for lunches. It’s forgiving for cooks of any skill level and scales well if you need to make more.
How this recipe comes together
Start by filleting and pounding the breasts so each cutlet cooks evenly. Season simply, then set up three stations: flour, egg wash, and panko-parmesan. Dredge, dip, press — that triple-step gives the crust its cling. Finish in a skillet with olive oil and a touch of butter for browning and flavor. Rest on a wire rack so steam doesn’t soften the crust. Expect roughly: 10 minutes prep, 8–10 minutes cook time.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1½ lb total) — filleted and pounded into cutlets
- 1/2 cup all-purpose flour
- 1 large egg + 1 tablespoon water (egg wash)
- 1 1/2 teaspoons fine sea salt, divided (see notes)
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning (your choice)
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Notes/substitutions:
- Gluten-free: use GF flour and GF panko or crushed cornflakes.
- Dairy-free: omit parmesan and use extra panko plus a pinch more salt and a squeeze of lemon after cooking.
- To make this spicy, increase paprika or use smoked paprika plus cayenne.
Step-by-step instructions
- Prep the chicken: Slice each breast horizontally to make 2 thinner cutlets (or fillet). Place between plastic wrap and gently pound to an even 1/4–1/2 inch thickness for uniform cooking.
- Season the cutlets: Sprinkle both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Let sit for a few minutes while you set up breading.
- Set up breading stations:
- Dish 1: Whisk together flour, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, onion powder, and garlic powder.
- Dish 2: Beat the egg with 1 tbsp water.
- Dish 3: Combine panko, grated Parmesan, 1/2 teaspoon salt, Cajun/Italian seasoning, and paprika.
- Bread the chicken: Dredge a cutlet in the flour mixture, shake off excess. Dip into the egg wash, then press firmly into the panko-parmesan mix to coat both sides. Press to help the panko adhere. Repeat with remaining cutlets.
- Cook: Heat olive oil and butter in a large skillet over medium heat until the butter foams and the pan is hot but not smoking. Add cutlets (don’t overcrowd). Cook 3–4 minutes per side until deep golden brown and the internal temperature reads 165°F (use an instant-read thermometer). Adjust heat if crust browns too quickly.
- Rest: Transfer to a wire rack (not paper towel) and rest 3–5 minutes to keep the crust crisp and let juices settle. Slice and serve.
Best ways to enjoy it
- Classic plate: sliced over buttered noodles or mashed potatoes with lemon wedges and a green salad.
- Sandwich: put a warm cutlet on a toasted brioche bun with garlic aioli, lettuce, and pickles.
- Salad topper: slice and add to Caesar or mixed green salads for protein.
- Family style: serve with dipping sauces — honey mustard, spicy mayo, or a squeeze of fresh lemon.
Plating tip: stack slices slightly off-center and add microgreens or parsley for color contrast; the wire rack rest keeps the crust from steaming and losing its crunch.
Storage and reheating tips
- Refrigerate: Store cooled cutlets in an airtight container for up to 3–4 days. Place paper towel under the chicken to absorb excess moisture.
- Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat for crispiness: Reheat in a 375°F oven on a wire rack for 8–10 minutes until hot and crisp. An air fryer at 350°F for 4–6 minutes works well too. Avoid microwaving unless you’ll finish with a quick oven or skillet crisp to regain texture.
Food safety: Always ensure the thickest part reaches 165°F. Cool leftovers to room temperature no longer than 2 hours before refrigerating.
Helpful cooking tips
- Pound evenly: Even thickness prevents dry edges and undercooked centers.
- Press the panko: Firm pressure when coating helps the crumbs adhere and reduces loss during frying.
- Oil temp matters: Medium heat gives a browned crust without burning; if the panko darkens too fast, lower the heat.
- Butter for flavor, oil for smoke point: The olive oil raises the butter’s smoke point while the butter adds flavor — keep roughly the ratio in the recipe.
- Make ahead trick: Bread the cutlets and refrigerate on a tray for up to 6 hours; cook just before serving. For more chicken breast ideas and techniques, check this chicken breast recipe collection.
Creative twists
- Lemon-Parmesan: Add 1 tsp lemon zest to the panko and finish with extra lemon juice.
- Herb crust: Fold chopped fresh parsley, thyme, or basil into the panko for a fresh lift.
- Spicy Cajun: Swap Italian seasoning for full Cajun spice and add cayenne to the flour.
- Air fryer method: Spray breaded cutlets lightly with oil and air fry at 400°F for 6–8 minutes, flipping once.
- Cheese-stuffed: Make a pocket, add a thin slice of mozzarella, then bread and cook a bit longer on low heat, checking for doneness.
Common questions
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 10–15 minutes prep (including pounding and breading) and 8–10 minutes cooking.
Q: Can I bake these instead of frying?
A: Yes. Preheat oven to 425°F, place on an oiled baking sheet or wire rack, spray with oil, and bake 12–15 minutes, flipping halfway. The crust will brown but a skillet finish gives slightly better color and crisp.
Q: Will the crust fall off while cooking?
A: Properly pressing the panko into the egg-wet flour layer and not overcrowding the pan reduces crumb loss. Use a wire rack to rest — don’t stack pieces right after cooking.
Q: Can I use chicken thighs?
A: Boneless thighs work, but they’re thicker and more irregular in shape. Flatten them to an even thickness and increase cooking time while monitoring internal temp.
Q: Is it safe to make ahead?
A: You can bread ahead and refrigerate up to 6 hours. Cooked leftovers keep 3–4 days in the fridge. Reheat in an oven or air fryer to maintain crispiness.
If you want a simple, crispy, family-pleasing chicken that’s easy to scale or adapt, this panko-crusted method is a reliable go-to.
Crispy Panko-Crusted Chicken
Ingredients
Chicken and Seasoning
- 2 pieces boneless, skinless chicken breasts (about 1 to 1½ lb total) Filleted and pounded into cutlets
- 1.5 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
Breading
- 0.5 cup all-purpose flour
- 1 large egg Plus 1 tablespoon water for egg wash
- 1 cup plain panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning Your choice
- 1 teaspoon paprika
Cooking Oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
Instructions
Preparation
- Slice each chicken breast horizontally to make 2 thinner cutlets. Place them between plastic wrap and gently pound to an even 1/4–1/2 inch thickness for uniform cooking.
- Sprinkle both sides of the cutlets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for a few minutes while preparing the breading stations.
Breading
- Set up three separate dishes:
- Dish 1: Whisk together flour, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of black pepper, onion powder, and garlic powder.
- Dish 2: Beat the egg with 1 tablespoon of water.
- Dish 3: Combine panko, grated Parmesan, 1/2 teaspoon of salt, Cajun/Italian seasoning, and paprika.
- Dredge each cutlet in the flour mixture, shake off excess. Dip into the egg wash, then press firmly into the panko-Parmesan mix to coat both sides. Repeat with remaining cutlets.
Cooking
- Heat olive oil and butter in a large skillet over medium heat until the butter foams and the pan is hot but not smoking.
- Add cutlets (avoid overcrowding). Cook for 3–4 minutes per side until deep golden brown and the internal temperature reaches 165°F. Adjust heat if necessary.
- Transfer cooked cutlets to a wire rack and rest for 3–5 minutes to keep the crust crisp and allow juices to settle.
Serving
- Slice and serve the chicken over buttered noodles, mashed potatoes, or in sandwiches with garlic aioli and salad.