Crispy Parmesan-Panko Crusted Chicken Cutlets
Here’s a perfect way to incorporate crunchy panko into a delicious and kid-friendly dinner.
Ingredients
- 1/3 cup flour (use wheat/gluten-free, if needed)
- 1/4 - 1/2 tsp. dry mustard to taste
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs
- 1 cup panko (Japanese-style bread crumbs, whole wheat, if available) (use wheat/gluten-free, if needed),
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 2 lbs. chicken cutlets or thin cut boneless pork chops or use catfish fillets for a seafood version
- 1/2 cup Dijon mustard (use wheat/gluten-free if needed)
- 2 Tbsp. honey
Instructions
- Combine the flour, dry mustard, salt and pepper in a shallow dish, beat the eggs in a separate shallow bowl, and combine the panko and Parmesan cheese in another shallow dish.
- Heat half the butter and half the oil in a large nonstick skillet or heavy skillet coated with nonstick cooking spray over medium-high heat.
- While the butter is melting, coat each chicken cutlet in the flour, then the egg, allowing the excess to drip off, then coat it thoroughly with the panko-Parmesan mixture, and put it in the hot pan. About 3 – 4 chicken cutlets should fit in the pan at a time.
- After about 2 minutes, rotate the chicken so it cooks evenly, but don’t flip it.
- After about 2 more minutes, flip the chicken, and do the same on the second side, rotating it once so the chicken cooks evenly throughout.
- Remove the cooked chicken to a paper-towel lined plate. Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
- While the chicken is cooking, combine the Dijon mustard and honey in a small serving bowl or bowls. Serve the chicken with the honey-mustard sauce for dipping.
Notes
Do Ahead or Delegate: Make the flour mixture, beat and refrigerate the eggs, grate the cheese if necessary and refrigerate, make the panko-Parmesan mixture, prepare the honey-mustard sauce.
Scramble Flavor Booster: Add ¼ tsp. garlic powder to the flour mixture and use ½ tsp. dry mustard.
Tip: Make your own cooking spray! Put your favorite oil in a spray bottle. It can be something simple like canola oil or more gourmet, like a flavored olive oil.
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Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 13g, 20%; Saturated Fat: 4g, 20%; Cholesterol: 170mg, 57%; Sodium: 260mg, 11%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 1g, 4%; Sugar: 6g; Protein: 39g
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