Easy Panko-Crusted Fried Chicken Cutlets

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Quick Ingredients

Chicken: 1 1/2 pounds boneless, skinless chicken breasts, sliced into 8 thin cutlets and pounded to 1/4-inch thickness
Seasoning: 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika
Flour dredge: 1/2 cup all-purpose flour
Egg wash: 2 large eggs, 1 tablespoon Dijon mustard, 1 tablespoon water
Panko crust: 2 cups panko breadcrumbs, 1/3 cup finely grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt
For frying: 1 cup neutral oil, such as canola, vegetable, or avocado oil
To serve: 1 lemon, cut into wedges, plus extra parsley

Do This

1. Slice chicken breasts into thin cutlets and pound to an even 1/4-inch thickness.
2. Season chicken with kosher salt, pepper, garlic powder, and paprika.
3. Set up three shallow bowls: flour; eggs whisked with Dijon and water; panko mixed with Parmesan, parsley, and salt.
4. Dredge each cutlet in flour, dip in egg, then press firmly into the panko mixture.
5. Heat 1/4 inch of oil in a large skillet to 350°F.
6. Fry cutlets 2 to 3 minutes per side, until deeply golden and the center reaches 165°F.
7. Drain on a wire rack, sprinkle lightly with salt, and serve with lemon wedges.

Why You’ll Love This Recipe

Ultra-crispy, extra-light coating: Panko breadcrumbs create a delicate, shatteringly crunchy crust without feeling heavy.
Fast enough for a weeknight: Thin cutlets cook in just a few minutes per side.
Elegant but easy: A squeeze of lemon, a little parsley, and a golden crust make this simple chicken feel restaurant-worthy.
Family-friendly and flexible: Serve it with salad, pasta, roasted vegetables, rice, or tucked into sandwiches.

Grocery List

Produce: 1 lemon, fresh parsley
Dairy: Parmesan cheese, large eggs
Meat: Boneless, skinless chicken breasts
Pantry: Panko breadcrumbs, all-purpose flour, Dijon mustard, kosher salt, black pepper, garlic powder, paprika, neutral frying oil

Full Ingredients

For the Chicken

1 1/2 pounds boneless, skinless chicken breasts, about 2 large breasts
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika

For the Breading Station

1/2 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 tablespoon water
2 cups panko breadcrumbs
1/3 cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1/2 teaspoon kosher salt

For Frying and Serving

1 cup neutral oil, such as canola, vegetable, grapeseed, or avocado oil, plus more if needed
1 lemon, cut into wedges
1 tablespoon chopped fresh parsley, for garnish
Flaky salt or additional kosher salt, for finishing, optional

Easy Panko-Crusted Fried Chicken Cutlets – Closeup

Step-by-Step Instructions

Step 1: Slice and pound the chicken

Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally into thin cutlets. You should have about 8 cutlets total. Place the cutlets between two sheets of parchment paper or plastic wrap, then gently pound with a meat mallet, rolling pin, or the bottom of a small skillet until each piece is an even 1/4-inch thick. Even thickness helps the chicken cook quickly and keeps it juicy.

Step 2: Season the cutlets

Pat the chicken dry with paper towels. In a small bowl, mix 1 teaspoon of the kosher salt, the black pepper, garlic powder, and paprika. Sprinkle the seasoning evenly over both sides of the chicken cutlets. Let the chicken sit at room temperature for 10 minutes while you set up the breading station. This short rest takes the chill off the chicken and helps the seasoning settle in.

Step 3: Set up the breading station

Arrange three shallow bowls or rimmed plates in a row. Add the flour to the first bowl. In the second bowl, whisk together the eggs, Dijon mustard, and water until smooth. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, and the remaining 1/2 teaspoon kosher salt. Place a clean plate or small baking sheet at the end of the line for the breaded cutlets.

Step 4: Bread the chicken

Working with one cutlet at a time, dredge the chicken in the flour, coating both sides. Shake off any excess flour so the crust does not become gummy. Dip the floured cutlet into the egg mixture, letting the excess drip back into the bowl. Finally, press the chicken firmly into the panko mixture on both sides, using your hands to help the breadcrumbs adhere. Transfer the breaded cutlet to the clean plate and repeat with the remaining chicken.

For the neatest crust, let the breaded cutlets rest for 5 minutes before frying. This helps the coating hydrate slightly and cling better in the skillet.

Step 5: Heat the oil

Pour the oil into a large heavy skillet until it reaches about 1/4 inch deep. Heat over medium-high heat until the oil reaches 350°F on an instant-read or frying thermometer. If you do not have a thermometer, drop in a few panko crumbs; they should sizzle immediately and turn golden in about 20 seconds. If they darken too fast, reduce the heat slightly.

Step 6: Fry until golden and crisp

Carefully add 2 to 3 cutlets to the skillet, making sure not to crowd the pan. Fry for 2 to 3 minutes on the first side, until the underside is golden brown and crisp. Flip with tongs and fry for another 2 to 3 minutes, until the second side is golden and the thickest part of the chicken registers 165°F. Adjust the heat as needed to keep the oil between 325°F and 350°F.

Step 7: Drain and keep crisp

Transfer the fried cutlets to a wire rack set over a rimmed baking sheet. This keeps air circulating around the crust so it stays crunchy. Sprinkle lightly with flaky salt or a tiny pinch of kosher salt while hot, if desired. Repeat with the remaining chicken, adding a little more oil if the skillet looks dry and allowing it to return to 350°F between batches.

Step 8: Serve with lemon and parsley

Serve the panko-crusted chicken cutlets right away while the coating is at its crispiest. Garnish with chopped fresh parsley and lemon wedges for squeezing over the top. The bright lemon cuts through the richness of the fried crust and makes the chicken taste fresh, light, and elegant.

Pro Tips

Pound evenly, not aggressively: A gentle, even 1/4-inch thickness is the secret to quick cooking and juicy chicken.
Use panko, not fine breadcrumbs: Panko has larger, airy flakes that fry into a lighter, crunchier crust.
Press the crumbs on firmly: After dipping in egg, really press the cutlet into the panko mixture so the coating sticks well.
Do not crowd the pan: Crowding lowers the oil temperature and can make the crust greasy instead of crisp.
Drain on a rack: Paper towels can trap steam underneath the cutlets; a wire rack keeps the bottom crunchy.

Variations

Lemon-herb cutlets: Add 1 teaspoon finely grated lemon zest and 1 teaspoon chopped fresh thyme to the panko mixture.
Spicy panko cutlets: Add 1/4 teaspoon cayenne pepper to the seasoning blend and 1 teaspoon hot sauce to the egg wash.
Italian-style cutlets: Add 1 teaspoon dried Italian seasoning to the panko and serve with marinara sauce and a simple arugula salad.

Storage & Make-Ahead

Storage: Refrigerate leftover cutlets in an airtight container for up to 3 days. For the best texture, place them in a single layer or separate layers with parchment paper.

Reheating: Reheat on a wire rack set over a baking sheet in a 375°F oven for 8 to 10 minutes, or in an air fryer at 350°F for 4 to 6 minutes, until hot and crisp. Avoid microwaving if possible, as it softens the panko crust.

Make-ahead: You can slice and pound the chicken up to 24 hours ahead. Store it covered in the refrigerator. You can also bread the cutlets up to 4 hours ahead; place them on a parchment-lined baking sheet, cover loosely, and refrigerate. Fry directly from the refrigerator, adding about 1 extra minute total if needed, and always cook to an internal temperature of 165°F.

Nutrition (per serving)