Crispy Panko-Crusted Chicken Cutlets
Transform your dinner routine with these Crispy Panko-Crusted Chicken Cutlets, perfect for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. These golden chicken cutlets are coated in crunchy panko breadcrumbs, providing an irresistible texture that will leave everyone coming back for more. Seasoned with onion and garlic powder, they are not only easy to prepare but also packed with flavor. Ready in under 30 minutes, this dish pairs beautifully with a side salad or your favorite dipping sauce. Get ready for a quick, satisfying meal that the whole family will love!
4
Servings
300
Calories
8
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (pounded to uniform thickness)
flour
3/4 cup (all-purpose flour)
onion powder
1/2 teaspoon (seasoning)
garlic powder
1/4 teaspoon (seasoning)
salt and pepper
to taste (seasoning)
eggs
3 (lightly beaten with 1/3 cup water)
panko breadcrumbs
2 cups (Japanese-style breadcrumbs)
vegetable oil
for frying (enough to cover the bottom of the pan)
Instructions
1
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a mallet or rolling pin. This helps ensure even cooking and prevents shrinkage.
2
In a shallow bowl, mix the flour with onion powder, garlic powder, salt, and pepper. Set aside.
3
In a separate bowl, whisk together the eggs and water until blended. Set aside.
4
In a third bowl, place the panko breadcrumbs, ready for coating the chicken.
5
Dredge each chicken breast first in the seasoned flour, ensuring an even coating, then dip it into the egg mixture, allowing excess to drip off. For an extra crispy crust, repeat the dredging process in the flour and egg mixture.
6
Press each breaded chicken cutlet into the panko breadcrumbs, ensuring they are entirely coated. Gently press the breadcrumbs onto the chicken to help them adhere.
7
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Make sure the oil is hot but not smoking.
8
Add the breaded chicken cutlets to the pan, avoiding overcrowding. Cook for about 4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
9
Once cooked, remove the chicken cutlets from the pan and place them on paper towels to drain any excess oil. Serve hot with your choice of sides or dipping sauces.
Nutrition Information
15.75
Fat
18.75
Carbs
21.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Crispy Panko-Crusted Chicken Cutlets?
The primary protein used in this recipe is boneless skinless chicken breast halves.
How many servings does this chicken cutlet recipe make?
This recipe is designed to make 4 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in each serving of these cutlets?
Each serving provides 21.5 grams of protein.
What is the fat content for this dish?
There are 15.75 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 18.75 grams of carbohydrates.
How thick should the chicken be pounded?
The chicken breasts should be pounded to an even thickness of about 1/2 inch.
What seasonings are added to the flour mixture?
The flour is seasoned with onion powder, garlic powder, salt, and pepper.
What kind of breadcrumbs are used for the coating?
Japanese-style panko breadcrumbs are used to provide a crunchy texture.
How many eggs are needed for the egg wash?
The recipe calls for 3 eggs lightly beaten with water.
What type of oil is recommended for frying the chicken?
Vegetable oil is used for frying the chicken cutlets.
How long should the chicken cook on each side?
The chicken should be cooked for about 4 minutes on each side until golden brown.
What is the safe internal temperature for cooked chicken cutlets?
The internal temperature should reach 165 degrees Fahrenheit (75 degrees Celsius).
How do you prevent the chicken from shrinking during cooking?
Pounding the chicken to an even thickness helps ensure even cooking and prevents shrinkage.
What is the best way to drain excess oil after frying?
Place the cooked chicken cutlets on paper towels immediately after removing them from the pan.
How can I make the chicken crust even crispier?
For an extra crispy crust, you can repeat the dredging process in the flour and egg mixture.
How long does this meal take to prepare?
This recipe is a quick meal that can be prepared and ready in under 30 minutes.
What is the recommended amount of flour for the dredging station?
You should use 3/4 cup of all-purpose flour.
How much onion powder is required?
The recipe requires 1/2 teaspoon of onion powder.
How much garlic powder should be used?
Use 1/4 teaspoon of garlic powder for seasoning.
What is the ratio of water to eggs in the wash?
Mix 3 eggs with 1/3 cup of water.
How much panko breadcrumbs should I use?
The recipe calls for 2 cups of panko breadcrumbs.
What kitchen tools are used to pound the chicken?
You can use a meat mallet or a rolling pin to pound the chicken breasts.
Should the oil be smoking before adding the chicken?
No, the oil should be hot but not smoking over medium-high heat.
Can I use these cutlets for a busy weeknight dinner?
Yes, they are ideal for busy weeknights due to their short preparation and cook time.
Is this recipe considered family-friendly?
Yes, it is a family-friendly dish that both children and adults will enjoy.
What are some suggested side dishes?
The cutlets pair well with a side salad or your favorite dipping sauces.
What are the primary flavor notes in this dish?
The dish is characterized by savory onion and garlic notes with a crunchy panko texture.
What category does this recipe fall into?
This recipe is categorized under Meat.
What should I do to ensure the panko sticks to the chicken?
Gently press the breadcrumbs onto the chicken during the final coating step to help them adhere.