Crispy Panko Crusted Chicken Breasts

Step 1

Slice your chicken breast in half to make 2 thinner chicken breasts. If you are using chicken cutlets you can skip this step. But make sure your chicken breasts have an equal thickness. You can do this by lightly pounding the thicker part of your chicken breasts with a rolling pin or meat pounder.

Step 2

Arrange 3 shallow plates for the dipping/breading stations. In the first shallow dish add flour and 1/2 teaspoon each of salt, pepper, onion powder and garlic powder. Mix together with a fork and set aside. In the 2nd shallow dish add 1 egg and a splash of water. Lightly beat the egg and set aside. In the 3rd shallow dish add panko breadcrumbs, parmesan cheese, salt, Italian seasoning or cajun seasoning and paprika. Mix together and set aside.

Step 3

Lightly season each chicken breast with a little salt and pepper. Add the chicken breasts to the flour mixture first, shaking off any excess flour. Then add to the egg mixture, letting any excess egg run off. Then add chicken breasts to the panko breadcrumbs mixture, pressing the chicken breasts into the breading completely on both sides until they are evenly coated.

Step 4

Heat a large skillet over medium heat. Add olive oil and butter. Add chicken breasts to the skillet and pan fry for approximately 3-4 minutes on each side. If your skillet is getting too hot, turn your heat down to medium-low. You want the chicken breasts to cook all the way through without burning too quickly. Take your time, don't rush it.

Step 5

Once chicken is golden brown on both sides, check the internal temperature of your chicken to make sure they are done with a meat thermometer. Internal temperature should be at least 165°F. Remove from heat and allow your chicken breasts to rest on a wire rack to keep them crispy. Enjoy with your favorite sides!