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!
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Servings: 4
Calories: 540kcal
Ingredients
Panko Parmesan Chicken Cutlets
- 2 cups panko breadcrumbs, unseasoned - I used gluten-free, any panko you like is fine
- 1 cup Parmesan cheese, grated - I like freshly grated for this recipe
- 2 teaspoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 lb boneless skinless chicken breasts - can also buy pre-sliced chicken cutlets
- 2 large eggs, whisked
- 4-6 tablespoons olive oil, divided - or avocado oil
arugula salad (optional)
- 4 cups baby arugula
- 1 cup grape or cheery tomatoes, halved
- 2 tablespoons fresh lemon juice - about 1/2 fresh lemon
- shaved Parmesan, to garnish
- salt and pepper, to taste
Instructions
- Make the panko dredge: to a shallow bowl, mix unseasoned panko, grated Parmesan cheese, 1 tsp salt and 1/2 tsp pepper.
- Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets from each chicken breast. Place the chicken breasts between two pieces of parchment paper on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer. Season with remaining salt and pepper.
- Whisk the eggs in another wide, shallow bowl. Dip the chicken cutlets in the eggs, then coat with the panko mixture. Place on a platter. Line a baking sheet with paper towels. Preheat oven to warm (170℉-200℉).
- Heat 2-3 tablespoons of oil in a large skillet over medium-high heat until the oil is hot and shimmering. Carefully add the chicken. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browning, about 6-7 minutes total. May need to do this in batches.
- Using a slotted spatula, transfer to the paper towel lined baking sheet and transfer to oven to keep warm. Repeat with the remaining 2-3 tablespoons of oil and chicken.
- Make the arugula salad: Toss the arugula, tomatoes and lemon juice together in a medium bowl and season with salt and pepper. For each serving, place 2 chicken pieces on each plate, and top with salad. Garnish with shaved Parmesan.
Notes
If you'd rather bake these cutlets: Bake for 17-20 minutes on 400℉ until cooked through, and the outside are golden and crispy
Nutrition
Serving: 2cutlets | Calories: 540kcal | Carbohydrates: 29g | Protein: 37g | Fat: 28g | Fiber: 2g
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