Description
Parmesan Panko Chicken is a crispy, golden-brown skillet-fried chicken dish with a flavorful herb-infused breadcrumb crust. Juicy and tender chicken breasts are butterflied, pounded thin, coated with a seasoned flour mix, dipped in egg wash, then coated with a parmesan-panko mixture before being perfectly pan-fried. This easy and delicious recipe is perfect for a weeknight dinner and is served with fresh lemon wedges for a bright finish.
Ingredients
Scale
Chicken and Coating
- 3 chicken breasts (skinless and boneless), butterflied into 6 pieces
- ½ cup all-purpose flour
- 2 tablespoons herbes de Provence
- 3 large eggs
- 1 tablespoon water (to whisk with eggs)
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- Salt and pepper to taste
For Cooking
- ¼ cup frying oil (vegetable or canola oil recommended)
To Serve
- Lemon wedges
Instructions
- Prepare Chicken: Butterfly each chicken breast into two even pieces, making six total. Place the chicken flat on a cutting board and pound each piece to about ¼ inch thickness using a mallet or rolling pin to ensure even cooking.
- Mix Flour and Herbs: In a shallow dish, combine the flour and herbes de Provence to create a seasoned dredging mixture.
- Prepare Egg Wash: In a second shallow dish, whisk the eggs together with 1 tablespoon of water until fully blended. This helps in coating the breadcrumbs evenly.
- Combine Panko and Parmesan: In a third dish, mix the panko breadcrumbs and parmesan cheese thoroughly.
- Season and Dredge Chicken: Generously season each chicken cutlet with salt and pepper on both sides. First, dredge the cutlet in the flour-herb mixture, shaking off any excess. Then dip into the egg wash, letting any extra drip off.
- Coat with Panko-Parmesan: Press both sides of the egg-coated chicken into the panko and parmesan mixture, ensuring a good, even coating.
- Heat Oil: In a large 12-inch non-stick skillet, heat ¼ cup frying oil over medium-high heat until shimmering but not smoking.
- Cook Chicken: Add two chicken cutlets at a time to the skillet, cooking each side for about 4 minutes or until golden brown and crispy. Flip carefully to cook the other side for an additional 4 minutes until fully cooked through.
- Drain Excess Oil: Remove cooked chicken from skillet and place on a plate lined with paper towels to absorb any excess oil. Repeat with remaining cutlets.
- Serve: Serve the crispy parmesan panko chicken warm with fresh lemon wedges to squeeze over the top for added brightness.
Notes
- For even cooking, make sure all chicken pieces are pounded to uniform thickness.
- You can substitute herbes de Provence with Italian seasoning if unavailable.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Be cautious of oil temperature to avoid burning the crust while ensuring the chicken cooks through.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
