Panko Chicken

Golden-brown chicken cutlets coated with panko breadcrumbs, Parmesan cheese, and garlic. Its satisfying crunch and juicy, tender chicken will have you coming back for more.

📝 Ingredients

• 2 chicken breasts (boneless skinless)
• 2 large eggs
• 1/4 cup milk
• 2 cloves garlic (minced)
• 1 cup panko breadcrumbs
• 4 tablespoons Parmesan cheese (freshly grated)
• Salt & pepper to taste

👨‍🍳 Instructions

1. 1Slice the chicken breasts into thin slices, season with salt, and set aside.
2. 2Beat the eggs with the milk and garlic in a shallow bowl.
3. 3In another shallow bowl, mix the breadcrumbs, Parmesan cheese, salt, and pepper to taste.
4. 4Pat the chicken cutlets dry with paper towels and dip them one by one into the egg mixture, then coat them with panko mixture and press to adhere.
5. 5Coat the pan with oil about ¼ of an inch deep and heat the oil over medium-high heat in a large, heavy skillet.
6. 6Working in batches, Cook the chicken without turning until golden brown, 3 to 4 minutes per side.
7. 7Then flip the cutlets and cook until browned on the other side (about 2 minutes more). Salt the cutlets and place them on a paper towel-lined plate or wire rack while you cook the rest.
8. 8Repeat with the remaining cutlets, adding oil (as needed) between batches until golden brown.