Breaded Chicken Breast – Baked + Panko Breaded Chicken Cutlets
Breaded Chicken Breast
Panko breadcrumbs are a Japanese breadcrumb that is crunchy on the outside but soft in the middle–it’s the closest thing to a cornbread crumb that you’ll find in the U.S. for coating chicken. Panko is a breadcrumb made from bread crumbs that have been dried and crushed into a flaky, crumbly texture. It can be purchased in the Asian food aisle of many large grocery stores, or in the produce section of many supermarkets.
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Chicken Breast with Breading — Perfect for a crisp supper, this simple baked breaded chicken is juicy and tender on the inside and golden crispy on the exterior.
We’ll make the baked version of this breaded chicken today, which is more healthier and more delicious than the fried version.
Just to let you know, I’ve included both chicken breast and tenders in this recipe.
How Do You Make Panko Chicken?
This is a panko-crusted variation of parmesan chicken.
- 4 chicken cutlets (1.25 pound)
- 1 cup bread crumbs (panko)
- 1 cup parmesan cheese, grated or zested
- 1/4 cup extra virgin olive oil
- 2 eggs
- a pinch of salt and pepper
- 1 fresh rosemary sprig, minced
- Wash the chicken well and season both sides with salt and pepper.
- Take three bowls and put zested parmesan cheese in the first, eggs in the second, and panko in the third.
- Whisk the rosemary into the egg mixture until it is thoroughly mixed.
- To bread the chicken breasts, first dip them in the parmesan, then into the egg bowl, dripping off any excess, and lastly into the panko bowl; repeat this procedure with the remaining chicken breasts.
- Heat a large pan over medium heat, then add olive oil (approximately 2-3 tbsp. ), 2 or 3 chicken cutlets at a time, and fry until brown and crispy, about 4-5 minutes each side.
- Carry on with the rest of the cutlets in the same manner, and enjoy!
Is it possible to keep leftover breaded chicken cutlets?
Without a doubt! Refrigerate the cutlets in an airtight container or tightly wrapped for the following day or up to 3 days.
Is it possible to freeze the breaded chicken breasts?
Yes! Allow to cool fully before placing in freezer bags divided by nonstick baking paper (this will avoid it from sticking)
How do you reheat frozen or refrigerated Breaded Chicken Cutlets?
Place the chicken cutlets on a baking sheet and bake at 400F/200C for approximately 15-18 minutes for both.
What Should You Serve with Baked Breaded Chicken Cutlets?
Serve it over roasted veggies like Roasted Brussels Sprouts or Broccoli, salad, mashed potatoes, or Rice Pilaf for a variety of choices.
Chicken Tenders with Breading
- 2 pounds boneless, skinless chicken tenders or 2 big boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1 beaten egg
- 1 1/2 cups flour (all-purpose)
- a quarter teaspoon of salt
- a quarter teaspoon of black pepper
- For frying, use olive oil
- Preheat a pan over medium heat, add the oil, and begin breading the chicken as it heats up.
- In two separate bowls, combine flour, salt, and pepper in one, and beat the egg in the other.
- Dredge the chicken in flour, shaking off any excess flour, then dipping it in the egg, then back in the flour. Repeat with the remaining chicken and leave aside for 3-5 minutes.
- Cook the chicken for 8 to 10 minutes in a heated pan, until golden brown and cooked through.
- Transfer to a paper towel-lined plate once done.
- Add a pinch of salt to taste (if needed).
Breaded Chicken Breast
This simple baked breaded chicken is juicy and moist on the inside while remaining golden crispy on the exterior, making it ideal for a crisp supper.
15 minutes Preparation Time
Cooking Time: 35 minutes
Total Time: 50 minutes
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- 6 chicken breast halves, boneless and skinless
- 1/2 cup Parmesan cheese, grated
- 3/4 cup bread crumbs, dry
- 1/3 cup melted butter
- lemon juice (three tablespoons)
- 4 1/2 tablespoons fresh parsley, minced
- 2 minced garlic cloves
- paprika dash
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- Combine the bread crumbs, parsley, parmesan cheese, salt, and pepper in one shallow dish, and the butter, lemon juice, and garlic in the other shallow basin.
- Dip the chicken in the butter mixture, then in the bread crumbs in the first bowl.
- Drizzle any leftover butter mixture over the chicken and sprinkle with paprika in an 11×7-inch baking dish lightly greased with oil.
- Bake for 35 minutes at 350°F, uncovered, or until juices run clear.
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So, guys, I hope you like our weekly breaded chicken breast dish. This dish will appeal to all chicken fans seeking for breaded baked chicken. Don’t forget to share this recipe with your friends on Pinterest, Facebook, and other social media platforms if you enjoy it. Also, check us out on Tumblr, Pinterest, Facebook, Twitter, and Instagram.
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Breaded Chicken Breast. Baked + Panko Breaded Chicken Cutlets. It’s literally one of those recipes that I can’t believe took me so long to make. I’ve been making it for years, and it’s one of those foods that I think about every time I go grocery shopping. But I’m not one to spend hours in the kitchen and I hate feeling like I worked way too hard. That’s why, when I saw this recipe on Food 52, I immediately said to myself, “I have to try this!”. Read more about baked breaded chicken breast and let us know what you think.
Frequently Asked Questions
How do you get panko to stick to chicken?
Panko breadcrumbs are coated with a flour and egg mixture that is then baked to create a crunchy, crispy coating.
How do you get breading to stick to chicken cutlets?
You can coat the chicken cutlets in breadcrumbs before cooking them.
How do you keep panko chicken crispy?
Panko is a Japanese breadcrumb that has been dried and then coated in a fine layer of cornstarch. Its used to coat fried foods, such as tempura or panko-breaded chicken. The starch helps the coating adhere to the food, preventing it from getting soggy.