Crispy Panko Chicken Cutlets

"This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)"
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by gailanng photo by gailanng
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Edward M. photo by Edward M.
Ready In:




  • Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
  • Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
  • Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
  • Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

Questions & Replies

  1. Salt and pepper "to taste" really doesn't apply as it's in the flour mixture. It's seems that a defined amount of each would be more appropriate
  2. I've always heard you're supposed to dredge in the egg BEFORE applying the flour mixture, but this recipe says the opposite. Am I crazy?


  1. I used the bredding and,instead of pan frying,i oven baked'em till the juices ran clear woo hoo. panko makes some real good chicken... thanx!!
  2. This is definitely 5 stars and beyond! Oh boy did we enjoy the simple flavors of this chicken recipe. There is nothing that even a beginning cook could mess up with this. I just ran it through the coatings one time and that was perfect but I could see where an additional run through would use up the extras I had afterward. Served with Recipe #391028 and Recipe #234672. Delicious and will be made again by me for the family! Tagged you in Went to the Market tag game!
  3. This was so good! Even my chicken-hater husband liked it. I double-dipped them for crispier crust.
  4. You won't go wrong with this quick and delicious recipe. We are big fans of Panko so I just knew we would love this. The secret it not to over cook the chicken or it will be dry and tough. This recipe turned out PERFECT....tender, moist and juicy with a nice crispy coating. Perfect when you are in a hurrty. Thanks for sharing ANOTHER great recipe, TasteTester.
  5. Excellent! Low on flour, but had some in airtight container with baking powder, baking soda and salt already mixed in. Began making cookie bars couple nights ago and realized I didn't have enough butter to continue. Didn't see how this mixture could hurt, so used as much plain flour as I had, added the seasoned flour to amount to how much needed. Came out Great! (I'm not usually much of an improvisor.)


  1. use fat free yogurt instead of vegetable oil for those on really well
  2. sorry, I added this to wrong recipe...low fat yogurt is not substitute for oil..i meant this for cornbread recipe..this recipe
  3. Details above.


Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
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