Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg
- 1 1/2 tsp fine sea salt, divided
- 1 tsp black pepper, divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup plain panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp Cajun or Italian seasoning
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
Instructions
- Slice chicken breasts into thinner cutlets and pound to even thickness. Season with 1/2 tsp salt and 1/2 tsp pepper.
- Prepare three breading stations: flour mixed with salt, pepper, onion powder, and garlic powder; beaten egg with 1 tsp water; panko mixed with parmesan, 1/2 tsp salt, seasoning, and paprika.
- Coat chicken first in flour, then egg, then panko mixture, pressing crumbs to adhere.
- Heat olive oil and butter in a skillet over medium heat. Pan-fry chicken 3–4 minutes per side until golden and internal temperature reaches 165°F.
- Let chicken rest on a wire rack to maintain crispiness before serving.
Notes
- Ensure chicken is fully coated in egg wash for panko to stick properly.
- Keep skillet heat medium to medium-low to prevent burning panko.
- Rest chicken on a wire rack to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American