Panko Parmesan Crusted Chicken served with an Arugula Salad

Crispy chicken with panko bread crumbs and parmesan cheese, is a light and fresh easy weeknight dinner. Served over a peppery arugula salad with fresh lemon and tomatoes!

I was at Carrabba’s a few weeks ago with my sister and instead of pasta, I opted for their Parmesan Crusted Chicken, and it did not disappoint! It was crispy and light, but super filling and flavorful. I knew it was only a matter of time before I needed to recreate this at home.

This is the perfect spring to summer dinner that comes together in 30 minutes. I like to serve as-is with a bright arugula salad, but if you need a heartier side, a batch of my instant pot mashed potatoes or mashed cauliflower would both be delicious options.

I love the texture from the panko with a squeeze of fresh lemon – it just brings all of the flavors together and tastes….zippy if that makes sense? It’s fresh, crisp and restaurant quality that’s perfect for a simple weeknight dinner, but elevated enough for weekend company.

how to make these panko chicken cutlets

I like to use gluten-free panko breadcrumbs: I like this brand (linked) but Kikkoman also has a GF Panko that’s more readily available at most grocery stores if that helps.

If you’re not gluten-free, you can use any panko breadcrumbs you like. If you’re looking for something with lower carbs and fat, my crispy air fryer chicken parmesan is your best option here.

These chicken cutlets will come together in about 30 minutes. After a few tests, I can tell you each cutlet takes about 6 minutes; 3-minutes per side, and I like to keep warm on a cooling rack in the oven on low (200°F) while each batch cooks, and then prep the salad.

Prep the chicken: Mix the panko and Parmesan. Pound the chicken breasts to about ½-inch thickness. Season with salt and pepper. Beat the eggs in a separate shallow bowl.
Bread (dredge): Dip each piece of chicken into the egg, then coat in the panko mixture, pressing gently to adhere.
Heat: 3 tablespoons oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side, until golden brown and cooked through.
Serve: Toss arugula and tomatoes with lemon juice, salt, and pepper. Plate the chicken, top with the salad, and finish with shaved Parmesan and lemon halves.

How to Store, Reheat, and Freeze Chicken Cutlets

Store: in an airtight container in the refrigerator for up to 3–4 days. If possible, store the salad separately so the cutlets stay crispy.
Reheat: For the best texture, reheat in a 350°F oven or air fryer for 8–10 minutes until warmed through and crisp again. You can also reheat in a skillet over medium heat with a small splash of oil. Microwaving works in a pinch but will soften the breading.
Freeze: Store cooled cutlets in a freezer-safe bag or container and store for up to 2 months. Reheat from frozen in a 375°F oven for 15–18 minutes until hot and crispy.

watch how to make this recipe in 30 seconds: