Go Back
–+ servings
A plate of panko chicken and asparagus with a side of salt.

Crispy Panko Chicken Recipe (Easy Chicken Cutlets)

Allie Hagerty
These crispy panko chicken cutlets are golden brown, full of flavor, and easy to make. With seasoned breadcrumbs and a light egg wash, this simple main dish is perfect for busy weeknights and a hit with the whole family.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 8 cutlets

Equipment

  • Skillet or frying pan
  • Shallow bowls (for breading station)
  • tongs
  • Paper towels
  • Baking sheet (for baking option, if desired)

Ingredients
  

  • 4 chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning blend
  • 1 1/2 cups All-purpose flour
  • 2 Eggs
  • 1 cup panko breadcrumbs
  • 1 cup traditional breadcrumbs
  • 3 tablespoons Grated Parmesan cheese optional
  • Oil for frying canola, vegetable, or avocado
  • Flaky sea salt for finishing

Instructions
 

Prepare the Chicken

  • Slice each chicken breast in half horizontally to create two thinner pieces. Season both sides of each chicken piece with salt, pepper, garlic powder, and Italian seasoning blend. Set aside.

Set Up Breading Station:

  • Start by combining your salt, pepper, garlic powder and italian seasoning ina a small bowl. (You will split this among 3 bowls in the following steps).
  • Prepare the breading station in three separate shallow bowls. In one shallow dish or bowl, place the all-purpose flour seasoned with salt, pepper, garlic powder, and Italian seasoning blend.
  • In the second bowl, crack the eggs and lightly beat them. Season the eggs with salt, black pepper, garlic powder, and Italian seasoning blend.
  • In the third bowl, combine the panko breadcrumbs, traditional breadcrumbs, and grated Parmesan cheese (if using). Season the mixture with salt, pepper, garlic powder, and Italian seasoning blend. Mix well to distribute the seasonings evenly.

Bread the Chicken

  • Dredge each seasoned chicken piece in the flour mixture, shaking off any excess flour.
  • Dip the flour-coated chicken into the beaten eggs, ensuring it is fully coated.
  • Coat the chicken thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere the crumbs to the chicken. Repeat with the remaining chicken pieces. Make sure to do this before heating the oil. You want your breaded chicken to rest before frying so that the breading as time to adhere perfectly.

Fry the Chicken

  • In a large skillet, heat oil over medium-high heat until hot but not smoking. You can test the oil's readiness by dropping a small piece of breadcrumb into it; it should sizzle immediately.
  • Carefully place 1-2 breaded chicken cutlets in the hot oil, making sure not to overcrowd the pan. Frying fewer cutlets at a time ensures they cook evenly and maintain their crispy texture.
  • Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°Farenheit (75°Celsius). Adjust the heat as needed to maintain a consistent temperature and prevent burning.
  • Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil. Sprinkle with flaky sea salt for an extra burst of flavor.
  • Repeat the frying process with the remaining breaded chicken cutlets, frying 1-2 at a time, until all cutlets are cooked.

Notes

Expert-Level Tips

  • Set up your breading station using shallow bowls for flour, egg wash, and breadcrumb coating—season each layer!
  • Let the breaded chicken rest in a single layer before frying so the panko coating adheres better.
  • Fry in batches over medium-high heat, 2–3 minutes per side, for a crispy crust. Don’t overcrowd the large skillet.
  • Check internal temperature with a meat thermometer—165°F (74°C) is your target.
  • Drain on paper towels or a wire rack to keep that crispy texture.

Serving Suggestions

  • Wine pairing: A crisp white like Sauvignon Blanc or Pinot Grigio is the best way to balance the richness.
  • Add marinara sauce and mozzarella for a quick chicken parmesan.
  • Serve with lemon wedges and fresh parsley for brightness.
  • Pair with: roasted vegetables, a big green salad, or creamy mashed potatoes. It’s also great tucked into a sandwich with dijon mustard or sour cream-based sauce.

Storage Tips

  • Leftovers: Store in an airtight container with parchment paper between layers to prevent sticking.
  • Reheat: Best reheated in the oven at 375°F for 10–12 minutes or in a cast iron pan with a little oil.
  • Freezing: Freeze cooked cutlets wrapped in plastic wrap and stored in a freezer bag for up to 2 months.

Nutrition Facts

Serving: 1cutletCalories: 394kcalCarbohydrates: 17gProtein: 28gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 111mgSodium: 802mgPotassium: 508mgFiber: 1gSugar: 1gVitamin A: 332IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!