Crispy Panko Chicken Cutlets

These crispy chicken cutlets deliver a shatteringly light crust and juicy interior, thanks to panko bread crumbs and a quick, even cook. A brief chill firms the chicken for easy, safe slicing; pounding ensures uniform thickness so each cutlet cooks at the same pace. Parmesan and garlic powder season the coating from the inside out, while a shallow pan-fry creates deep golden color without heaviness.

Success here is all about simple technique: slice horizontally for two thinner pieces, pound to an even 1/4‑inch thickness, bread thoroughly so every surface is coated, and pan‑fry in properly heated oil so the crumbs crisp instead of absorbing excess fat. Work in batches to avoid crowding, and let visual and tactile cues—steady sizzle, even browning, and a firm crust—guide you.

Ingredients

• 2 large chicken breasts
• 1 1/4 cups panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 egg
• Salt and pepper, to taste
• 1/3 cup vegetable oil

Equipment notes (implied by the steps): A sharp knife and cutting board for halving the chicken, something to pound with (meat mallet or rolling pin) plus plastic wrap or parchment to prevent tearing, a large skillet for frying, one shallow dish for the crumbs and a second bowl for the egg, and tongs or a spatula for turning.

Instructions