Description
Crispy and golden Panko-coated chicken breasts with a savory Parmesan crust, pan-fried to perfection. Tender, juicy meat paired with a shatteringly crisp exterior using olive oil and butter for a rich finish. A restaurant-quality dish in 30 minutes.
Ingredients
2 Large Chicken Breasts (boneless, skinless; can substitute with turkey cutlets)
½ Cup All-Purpose Flour (use gluten-free blend if needed)
1 Large Egg (plus 1 Tablepoon water for mixing)
1½ Teaspoons Fine Sea Salt (divided)
1 Teaspoon Black Pepper (divided)
1 Cup Panko Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
Instructions
Pound chicken breasts to ½-inch thickness using a meat mallet
Create three breading stations: flour mixed with ½ teaspoon salt and ½ teaspoon pepper, beaten egg mixture, and panko mixed with Parmesan, 1 teaspoon salt, and ½ teaspoon pepper
Dredge each chicken breast in flour, shaking off excess
Dip in egg wash, letting excess drip off
Press into panko mixture until fully coated
Heat olive oil and butter in a skillet over medium-high heat until shimmering
Cook chicken 3-4 minutes per side until golden brown and juices run clear
Rest 5 minutes before serving
Notes
Panko breadcrumbs provide superior crunch vs. regular breadcrumbs
Parmesan acts as both a flavor enhancer and natural binder
Pounding the chicken ensures even cooking and prevents dry meat
Gluten-free? Use certified gluten-free flour and check panko brand
- Prep Time: 20
- Cook Time: 10
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Pan-Frying
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 1050mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg