Add Panko Breaded Chicken Recipe

Prepare the chicken

If the breasts are very thick, butterfly them or trim and place between two sheets of plastic wrap. Pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking. Pat the chicken dry with paper towels.

Season both sides of each chicken breast with 3/4 teaspoon kosher salt, a pinch of the black pepper, and a light dusting of garlic powder and onion powder. (Reserve remaining salt and pepper for the coating stage if desired.)

Set up breading stations

Arrange three shallow bowls/plates: 1) flour seasoned with remaining 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper; 2) whisk together the eggs and whole milk until smooth; 3) combine panko breadcrumbs, grated Parmesan, dried Italian seasoning, smoked paprika (if using), and a pinch of salt and pepper in the third bowl.

Bread the chicken

Working one piece at a time, dredge a chicken breast in the seasoned flour, shaking off excess; dip into the egg wash, letting excess drip off; press firmly into the panko mixture so the crumbs adhere well. Place breaded pieces on a wire rack set over a baking sheet while you finish the rest. For an extra-crisp coating, press the crumbs on twice: dip back into egg and re-coat with panko.

Rest before cooking

Let the breaded chicken rest 10 minutes at room temperature on the wire rack to help the coating set. If not cooking immediately, refrigerate uncovered for up to 30 minutes to firm the crust.

Pan-fry the chicken (preferred)

Heat a large skillet over medium heat. Add the olive oil and melt the butter into it. When the oil is shimmering but not smoking (about 325–350°F / 160–175°C), add the breaded chicken pieces, leaving space between them. Cook 3–4 minutes per side until golden brown and crisp. Reduce heat slightly if the crust browns too quickly before the chicken is cooked through. Flip and cook the second side 3–5 minutes. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a clean rack or paper towel-lined plate and let rest 3–5 minutes before serving.

Oven-finish or fully bake (alternate, healthier method)

Preheat oven to 425°F (220°C). Place breaded chicken on a baking sheet lined with parchment and lightly sprayed with oil. Drizzle or brush 1–2 tablespoons oil over the tops of the cutlets. Bake 15–18 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

Serve warm with lemon wedges. Adjust seasoning with additional salt and pepper to taste. Leftovers keep in the refrigerator up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.