Crispy Parmesan-Panko Crusted Chicken Cutlets

Name: Crispy Parmesan-Panko Crusted Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; 1/4 - 1/2 teaspoon dry mustard, to taste; 1/4 teaspoon salt (to taste); 1/4 teaspoon black pepper (to taste); 2 eggs; 1 cup panko breadcrumbs; 1/4 cup grated parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; 2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat); 1/2 cup Dijon mustard; 2 tablespoons honey

Servings: persons

1/2 cup flour
1/4 - 1/2 teaspoon dry mustard, to taste
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 eggs
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
1/2 cup Dijon mustard
2 tablespoons honey

1
Combine the flour, dry mustard, salt, and pepper in a shallow dish.
2
Beat the eggs in a separate shallow bowl.
3
Combine the panko and Parmesan cheese in another shallow dish.
4
Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
5
When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
6
About 3-4 chicken cutlets should fit in the pan at the same time.
7
After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
8
After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
9
Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
10
Remove the cooked chicken to a paper towel-lined plate.
11
While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
12
Serve the chicken with the honey mustard sauce for dipping.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup flour, 1/4 - 1/2 teaspoon dry mustard, to taste, 1/4 teaspoon salt (to taste), 1/4 teaspoon black pepper (to taste), and more.

Yes, Crispy Parmesan-Panko Crusted Chicken Cutlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!