Crispy Chicken Breasts

5 from 1 vote

Crispy Chicken Breasts

Make extra juicy, yet crispy chicken breasts wrapped in a crunchy parmesan and panko crust. Meal prep a batch for easy crispy chicken sandwiches, wraps, or serve them with pasta dishes.

Prep Time12

Cook Time8

Total Time20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 318kcal

Author: Caro Jensen

Ingredients

2 chicken breasts skinless, boneless
1 egg large size
1/2 cup panko crumbs
1/4 cup parmesan cheese grated
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup olive oil or other vegetable oil

US Customary - Metric

Instructions

Cut the chicken breasts in half horizontally to make cutlets. Pat dry the meat with paper towels on both sides.
2 chicken breasts
Set up a breading station with two shallow dishes. Beat the large egg in one dish. Combine the panko, grated parmesan cheese, salt, and ground black pepper in the other.
1 egg, 1/2 cup panko crumbs, 1/4 cup parmesan cheese, 1/2 tsp salt, 1/4 tsp ground black pepper
Dip each chicken cutlet in the egg mixture, then coat in the panko parmesan mixture, making sure all areas are evenly coated.
Heat olive oil in a large skillet over medium heat.
1/4 cup olive oil
Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through. Place the breaded cutlets onto a paper towel lined plate for the excess fat to be absorbed. Serve warm or cold!

Notes

Flatten the chicken: Ensure the chicken breasts are of even thickness for even cooking. Use a meat mullet or rolling pin to flatten them further and even them out if needed.

Don't overcrowd the pan: Cook the crumbed chicken in batches to prevent overcrowding to ensure a crispy crust.

Watch the salt: Be careful with the salt as the parmesan is already very salty.

Storage: Cooked chicken can be stored in the refrigerator in an airtight container for up to 3 days after cooking.

Nutrition