PANKO CHICKEN CUTLETS RECIPES

Name: Crispy Parmesan-Panko Crusted Chicken Cutlets
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6 serving(s)
Ingredients: 1/2 cup flour; 1/4-1/2 teaspoon dry mustard, to taste; 1/4 teaspoon salt (to taste); 1/4 teaspoon black pepper (to taste); 2 eggs; 1 cup panko breadcrumbs; 1/4 cup grated parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; 2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat); 1/2 cup Dijon mustard; 2 tablespoons honey

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS RECIPE ...

Crispy Parmesan-Panko Crusted Chicken Cutlets Recipe ... image

Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.

Total Time 38 minutes

Prep Time 30 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup flour
1/4-1/2 teaspoon dry mustard, to taste
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 eggs
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
1/2 cup Dijon mustard
2 tablespoons honey

Steps:

Combine the flour, dry mustard, salt, and pepper in a shallow dish.
Beat the eggs in a separate shallow bowl.
Combine the panko and Parmesan cheese in another shallow dish.
Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
About 3-4 chicken cutlets should fit in the pan at the same time.
After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
Remove the cooked chicken to a paper towel-lined plate.
While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
Serve the chicken with the honey mustard sauce for dipping.

Nutrition Facts : Calories 432.9, FatContent 17, SaturatedFatContent 5.4, CholesterolContent 172.7, SodiumContent 761.5, CarbohydrateContent 28.2, FiberContent 1.8, SugarContent 7.2, ProteinContent 40.3

AIR-FRYER CHICKEN CUTLETS RECIPE | EATINGWELL

Air-Fryer Chicken Cutlets Recipe | EatingWell image

Cooking chicken cutlets in an air fryer creates a crunchy, golden-brown exterior while eliminating excess oil. Serve the crispy cutlets with a side salad.

Provided by Julia Levy

Categories Healthy Air Fryer Recipes

Total Time 25 minutes

Number Of Ingredients 8

Ingredients

1 cup whole-wheat or gluten-free panko breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon grated lemon zest
½ cup whole buttermilk
1 pound chicken breast cutlets (4 cutlets)
½ teaspoon salt
½ teaspoon ground pepper

Steps:

Combine panko, Parmesan, oil and lemon zest in a shallow dish. Pour buttermilk into another shallow dish.
Preheat air fryer to 375°F for 5 minutes. Coat the basket with cooking spray. Sprinkle chicken with salt and pepper. Dredge in the buttermilk, letting excess run off. Dredge in the panko mixture, pressing to adhere. Place in the basket, in batches if necessary, and cook until golden brown and a thermometer inserted in the thickest part reaches 165°F, about 5 minutes on each side.

Nutrition Facts : Calories 234 calories, CarbohydrateContent 11 g, CholesterolContent 88 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 2 g, SodiumContent 446 mg, SugarContent 2 g

More about "panko chicken cutlets recipes"

THE BEST CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN ...

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
From foodnetwork.com
Reviews 4.5
Total Time 35 minutes
Category main-dish

Serve with lemon wedges, if desired.

See details

CRISPY CHICKEN CUTLETS | MARTHA STEWART

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a ‘glue’ for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
From marthastewart.com
Reviews 0
Total Time 45 minutes
Category Chicken Breast Recipes

Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

See details

BREADED CHICKEN CUTLETS RECIPE | MARTHA STEWART

When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
From marthastewart.com
Reviews 3.1
Category Chicken Breast Recipes

Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

See details

HOW TO MAKE BEST PARMESAN CHICKEN CUTLETS RECIPE

Parmesan Chicken Cutlets from Delish.com are crispy-crunchy on the outside and tender-juicy on the inside—the best of both worlds.
From delish.com
Reviews 4.1
Total Time 40 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, meat, poultry
Cuisine American

Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper. Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. Serve with lemon wedges.

See details

CRISPY CHICKEN CUTLETS RECIPE | REAL SIMPLE

There are two kinds of chicken cutlets in the world—there are crispy cutlets and there are cutlets not worth eating. We’re here to talk about the former. This method for how to fry chicken cutlets will teach you how to do it right every time, resulting in a golden-brown crust on the outside and juicy chicken on the inside. The great news is that method is simple: You’ll start with chicken breasts, pound them until tender, and then coat with eggs and panko, a Japanese-style breadcrumb that is essential for maximum crispiness. Panko browns evenly, whereas a finer breadcrumb can burn or clump.
From realsimple.com
Reviews 3.5
Total Time 40 minutes

Fill a large heavy-bottomed skillet with ½ inch oil; heat over medium-high. (Drop a pinch of panko into oil— it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.

See details

PANKO CRUSTED CHICKEN CUTLETS WITH TANGY MUSTARD SAUCE

""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 1112 calories per serving

"Place the chicken flat on a clean work surface. Carefully cut each breast in half horizontally so you have 4 pieces, each about 1/2 in thick at the thickest point In a med bowl, whisk the egg, parsley and 2 t. dijon in large bowl. Place panko on a plate. Place chicken in egg mxture; turn to coat and set aside for 5 min. In large nonstick skillet, heat the olive oil over med high heat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Press the crumbs onto the chicken pieces so they stick. Add chicken to the skillet and cook until brown and cooked through, about 3-4 min per side. In glass measuring cup, whisk together the broth, syrup, coarse grained mustard and remaining 2 T. dijon. Transfer chicken pieces to plates. Add broth mixture to skillet, bring to a boil and boil until slightly reduced, stirring occasionally, about 4 min. Remove from heat and whisk in butter. Spoon sauce alongside chicken and serve."

See details

CRISP PANKO CHICKEN CUTLETS - RECIPE - FINECOOKING

Dec 01, 2002 · Ingredients 4 boneless, skinless chicken breast halves Kosher salt and black pepper 1/2 cup all-purpose flour 3 eggs, lightly beaten with 1/3 cup water 2 cups panko crumbs Vegetable oil for frying 1/2 small head cabbage, finely shredded Tonkatsu Sauce
From finecooking.com

See details

CRISPY PANKO CHICKEN CUTLETS WITH ROSEMARY AND LEMON ...

Feb 02, 2015 · Directions. 1. Heat the oven to 425°F. 2. Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken. 3. Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
From colavitarecipes.com

See details

PARMESAN, PANKO CRUSTED CHICKEN CUTLETS | GIANGI'S KITCHEN

In a shallow dish combine the flour and the herbs de Provence. In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended. In a third dish toss together the panko and parmesan cheese. Generously season each chicken cutlet with salt and pepper on each side.
From giangiskitchen.com

See details

BAKED PANKO CRUSTED CHICKEN CUTLETS - ALL INFORMATION ...

Curtis Stone's Parm-Crusted Chicken Cutlets | Craftsy top www.craftsy.com. For the Chicken Cutlets 1 cup all-purpose flour 2 large eggs 1½ cups panko (Japanese dried bread crumbs) 1 cup freshly grated Parmesan cheese ¼ cup finely chopped fresh flat-leaf parsley 2 boneless skinless chicken breasts, trimmed and halved (about 6-8 ounces each) Kosher salt and freshly ground black pepper 6 ...
From therecipes.info

See details

CRISPY PANKO CHICKEN CUTLETS WITH ROSEMARY AND LEMON ...

Feb 02, 2015 · Shop this recipe. Heat the oven to 425°F. Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken. Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
From colavitarecipes.com

See details

PARMESAN, PANKO CRUSTED CHICKEN CUTLETS | GIANGI'S KITCHEN

Transfer to the panko parmesan mixture and coat both sides well while pressing down. In a large 12-inch non-stick skillet heat the oil over medium-high heat. Add two breasts at a time and let cook until golden brown on the bottom, about 4 minutes. Flip and continue to cook until golden brown, 4 minutes longer.
From giangiskitchen.com

See details

BAKED PANKO CRUSTED CHICKEN CUTLETS - ALL INFORMATION ...

See details

CRISPY OVEN BAKED CHICKEN CUTLETS RECIPE | HEALTHY FITNESS ...

Jan 12, 2020 · Preheat Oven: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Coat chicken: In a large bowl, whisk together the egg, milk, a pinch of salt and pepper. In a shallow dish, combine the panko, garlic powder, with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat.
From healthyfitnessmeals.com

See details

BAKED PANKO CHICKEN WITH HONEY DRIZZLE · EASY FAMILY RECIPES

Oct 12, 2020 · Parmesan Panko Chicken– Make recipe as directed using 1/2 cup panko bread crumbs and 1/2 cup grated parmesan cheese in place of 1 cup of panko. Continue as directed. Lemon Panko Chicken– Make chicken as directed. Once the chicken comes out of the oven, squeeze fresh lemon juice over the top and garnish with fresh lemon slices.
From easyfamilyrecipes.com

See details

PANKO CRUSTED CHICKEN - HEALTHY STEPS NUTRITION

Instructions. Preheat oven to 375 degrees. Whisk egg. Trim fat on chicken breast then cut into 2 inch strips. Mix panko, salt and pepper in a zip-lock bag. Coat baking sheet with non-stick spray. Place chicken in egg wash then toss in the panko mixture. Place on a baking sheet. Cook for 15-20 minutes.
From healthystepsnutrition.com

See details

QUICK CRISPY CHICKEN CUTLETS - PAULA DEEN

Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour. Preheat the oven to 250 degrees F. Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook for 3 minutes on each side.
From pauladeen.com

See details

LOW CARB PANKO CHICKEN CUTLETS (W PICCATA) | BODY & SOUL

Dip chicken pieces into flour, then egg, and finally panko crumbs. Set pieces aside. In a pan heat about 2-3 tbsps of avocado oil to med heat. Place chicken in pan, about 2-3 pieces at a time, careful not to overcrowd pan. Cook for approx 2 minutes on each side (until chicken reaches internal temp of 165 F).
From bodyandsoul.io

See details