Panko Chicken

Ingredients

• 2boneless, skinless chicken breasts
• 2 largeeggs
• 60 ml (¼ cup)milk
• 2 clovesgarlic, minced
• 60 g (1 cup)panko breadcrumbs
• 4 tablespoons (about 20 g)Parmesan cheese, freshly grated
• to tastesalt
• to tasteblack pepper
• enough to make a layer about 6 mm deepoil, for frying

Instructions

1. 1

   Slice the chicken

   Cut the chicken breasts into thin slices. Season them with salt and set aside.

2. 2

   Mix the egg

   Beat the eggs with the milk and minced garlic in a shallow bowl.

3. 3

   Prepare the coating

   In another shallow bowl, combine the panko, Parmesan, salt and pepper to taste.

4. 4

   Coat the cutlets

   Pat the chicken dry with paper towels. Dip each piece into the egg mixture, then coat it in the panko mixture, pressing the crumbs on so they adhere.

5. 5

   Heat the oil

   Add oil to a large, heavy skillet to a depth of about 6 mm. Heat it over medium-high heat.

6. 6

   Fry the first side

   Cook the chicken in batches without turning, for 3 to 4 minutes per side, until golden brown.

7. 7

   Turn and finish

   Flip the cutlets and cook until browned on the other side, about 2 minutes more. Season with salt and place them on a paper towel-lined plate or a wire rack while you cook the remaining chicken.

8. 8

   Cook remaining batches

   Repeat with the remaining cutlets, adding more oil between batches as needed, and fry until golden brown.

What is panko chicken?

Panko chicken is chicken coated in light, flaky Japanese-style breadcrumbs and fried until crisp. This American-style version adds Parmesan and garlic to the coating for savoury flavour.

Thin slices cook quickly, while pressing the crumbs onto the chicken helps make an even crust that stays in place during frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 31g protein, 12g carbs, 8g fat.

The chicken supplies most of the protein, while the panko and milk contribute carbohydrates; the eggs, Parmesan and frying oil contribute much of the fat. Pair a cutlet with vegetables or salad for a more balanced plate.

Why use panko?

Panko: These larger, airy breadcrumbs give the cutlets a distinctly crunchy coating. Keep them in a shallow dish so each piece can be covered evenly.

Parmesan: Freshly grated cheese adds a salty, savoury note to the crumbs. Mix it thoroughly through the panko so it is distributed across the cutlets.

Getting an even coating

Dry chicken: Patting the cutlets dry first helps the egg mixture cling rather than slide off.

Press gently: After dipping each piece in the crumbs, press the coating against both sides. Handle the cutlets carefully as you move them to the pan so the breading stays attached.

Frying for a crisp crust

Oil depth: The recipe calls for a layer about 6 mm deep in a large, heavy skillet. Heat the oil over medium-high heat before adding the chicken.

Batch size: Leave room around each cutlet and fry in batches. Crowding the pan can make it harder to brown the coating evenly.

Judging when it is done

Colour: Let the first side cook without turning for 3 to 4 minutes, until golden brown, then flip and brown the other side for about 2 minutes more.

Doneness: Since the slices may vary in thickness, check the thickest piece is cooked through before serving. Rest cooked cutlets on a wire rack or paper towel-lined plate while finishing the batches.

What to serve alongside

Fresh sides: A green salad, steamed vegetables or slaw add freshness alongside the crisp coating.

Heartier plates: Serve with potatoes, rice or a simple pasta side. A squeeze of lemon can brighten the savoury Parmesan crust.

Recipe notes & tips

• Slice the chicken to a similar thickness so the pieces cook at a similar rate.
• Set out both shallow bowls before coating the chicken to make the process easier.
• Press the panko mixture onto the chicken rather than brushing it off as you transfer each piece.
• Allow the oil to heat before adding the first batch so the coating can brown.
• Use a wire rack to hold cooked cutlets if you want air to circulate around the crust.
• Add oil between batches as needed to maintain the shallow layer in the skillet.

Variations

• Add herbs: Mix chopped parsley or dried Italian herbs into the panko and Parmesan.
• Increase the garlic: Add extra minced garlic to the egg mixture for a stronger savoury flavour.
• Use lemon: Serve with lemon wedges for a bright finish.
• Add spice: Stir a pinch of chilli flakes into the breadcrumb mixture.
• Try a different cheese: Replace some of the Parmesan with finely grated pecorino.

Common mistakes to avoid

• Wet chicken: Excess moisture can stop the coating adhering well; pat the cutlets dry before dipping.
• Loose crumbs: A light coating may fall away during frying; press the panko mixture onto each piece.
• Crowded skillet: Too many cutlets make even browning difficult; cook them in batches.
• Turning too soon: Moving the chicken before the first side is golden can disturb the crust; leave it undisturbed for 3 to 4 minutes.
• Uneven slices: Thick pieces can take longer to cook; slice the breasts into thin, similar-sized cutlets.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in an oven or air fryer until hot to help the coating crisp again; microwaving may soften it.

Frequently asked questions