Panko Crusted Chicken Cutlets

Published on March 8, 2014 | In American | By The Social Chef |

- Difficulty Level

Hi there…I am Patty from Cooking on a Budget and you will find my blog by clicking here. I do not claim to be a professional blogger but I love doing it and I love sharing my recipes. I was once a chef that owned a small food to go restaurant providing hot home style meals to go and showcased a line of sauces I developed under Deep River Provisions® until my health forced me out. Because I was a chef I very much understood how to cost out each serving in order to make a profit. I also raised 3-kids, so like many people all over the world, I also was cooking on a budget. My blog is all about stretching your money to make more meals while still eating good. I know I can save you and your family money and that would be a wonderful thing.

Here is my Panko crusted chicken cutlets recipe…and on my site I have it all priced out per serving. Come discover how Cooking on a Budget can help you and your family save money.

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Recipe Rating

(2 Rating)

Ingredients

chicken cutlets
1 1/2 cups panko bread crumbs - crushed
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1 egg
2 tbsp. milk (or water)
3 tbsp. butter
3 tbsp. olive oil

Instructions

1. Wash your chicken under cold running water and pat dry with paper towels
2. In a bowl crush the panko bread crumbs with your hands so you get some a little finer along with the regular texture of the bread crumb. Add in all of the dried spices and mix well
3. In a second bowl whisk together the egg and milk (or water)
4. Dredge the chicken in the egg wash, allow it to drain off then place the cutlet in the bread crumb mixture and press down to help the crumbs adhere to the chicken. Bread both sides and do in batches as necessary
5. Set a skillet over medium heat and melt the butter and olive oil. When it starts to bubble, add in the chicken pieces. Raise the heat slightly if needed and be careful to adjust the heat down if your pan is getting too hot. You want a nice golden crust and the chicken to cook
6. Cook each side for about 2-3 minutes until golden brown. If your cutlets are a little thicker than 1/4 inch, you can turn the heat down to low and cook for about 1 more minute per side

Course : Entrée
Recipe Type : Chicken, Food Blogger & Food Friends

Instructions

1. Wash your chicken under cold running water and pat dry with paper towels
2. In a bowl crush the panko bread crumbs with your hands so you get some a little finer along with the regular texture of the bread crumb. Add in all of the dried spices and mix well
3. In a second bowl whisk together the egg and milk (or water)
4. Dredge the chicken in the egg wash, allow it to drain off then place the cutlet in the bread crumb mixture and press down to help the crumbs adhere to the chicken. Bread both sides and do in batches as necessary
5. Set a skillet over medium heat and melt the butter and olive oil. When it starts to bubble, add in the chicken pieces. Raise the heat slightly if needed and be careful to adjust the heat down if your pan is getting too hot. You want a nice golden crust and the chicken to cook
6. Cook each side for about 2-3 minutes until golden brown. If your cutlets are a little thicker than 1/4 inch, you can turn the heat down to low and cook for about 1 more minute per side

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...