Description
These Panko Crusted Chicken Breasts are perfectly crunchy on the outside and juicy and tender on the inside.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 1/2 teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
Instructions
- Step: Fillet each chicken breast into two thinner cutlets, pound to even thickness, and season with 1/2 tsp salt and 1/2 tsp black pepper.
- Step: Mix flour, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder in a shallow dish.
- Step: Beat 1 egg with 1 tsp water in a second shallow dish.
- Step: Combine panko breadcrumbs, parmesan cheese, 1/2 tsp salt, Cajun or Italian seasoning, and paprika in a third shallow dish.
- Step: Coat each chicken breast in the flour mixture, then the egg mixture, and finally the panko breadcrumb mixture, pressing firmly to adhere.
- Step: Pan fry in olive oil and butter over medium heat for 3-4 minutes per side until internal temperature reaches 165°F.
- Step: Rest the chicken on a wire rack to maintain crispiness before serving.
Notes
Ensure chicken is fully coated in egg wash for best breading adhesion. Maintain medium to medium-low heat to prevent panko from burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 1 g
- Sodium: 1306 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 95 mg
Keywords: panko crusted chicken, crispy chicken breasts, parmesan chicken, pan-fried chicken