These baked Japanese panko chicken cutlets feature chicken dipped in egg then coated with seasoned panko breadcrumbs for a healthier crispy chicken with lots of flavor and crunch.
Contents
This Panko Crusted Chicken is an easy way to upgrade your chicken recipes. Tender chicken breast is dredged in a crispy panko coating for a quick, delicious meal the whole family will love.
Ingredients
- ▢ 4 chicken breasts or 2 thick breasts cut in half
- ▢ 2 eggs whisked
- ▢ 1 cup panko crumbs
- ▢ 1/2 cup parmesan cheese finely grated
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried parsley
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon black pepper
Instructions
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Preheat the oven to 425 degrees F F and spray a baking sheet with non-stick spray.
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In a small mixing bowl, combine the panko, parmesan, and spices.
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Set up your dredging station by arranging a shallow plate with the whisked egg, then the panko mixture into another shallow dish.
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Dip each chicken breast in the whisked eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
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Place the crumbed chicken breasts on the baking sheet and top with the leftover panko mixture.
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Lightly spray the chicken breasts with olive oil.
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Bake for 20-25 minutes, or until cooked to an internal temperature of 165 degrees F and are golden brown.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 13g | Protein: 57g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 235mg | Sodium: 1186mg | Potassium: 940mg | Fiber: 1g | Sugar: 1g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 2mg
