Panko Chicken Recipe
Panko Chicken is a delightful twist on a classic dish, offering a crispy, golden crust that perfectly complements the tender, juicy chicken inside. This recipe is a must-try for its simplicity and the delicious result it delivers. The combination of toasted panko breadcrumbs, Parmesan cheese, and aromatic spices creates a flavorful coating that elevates the humble chicken cutlet to new heights. Whether you are preparing a quick weeknight dinner or impressing guests, this Panko Chicken recipe is sure to become a favorite in your culinary repertoire.
Ingredients
The ingredients for this Panko Chicken recipe are divided into two main categories: the panko mixture and the chicken cutlets. For the panko, you will need ½ cup of panko breadcrumbs, 2 tablespoons of grated Parmesan cheese, ½ teaspoon of garlic powder, ½ teaspoon of oregano, and 2 tablespoons of olive oil, divided. For the chicken, you will need 4 chicken cutlets, ¼ teaspoon of salt, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Each ingredient plays a crucial role in creating the perfect balance of flavor and texture.
Step-by-Step Instructions
To begin, preheat your oven to 425°F and lightly coat a baking sheet with 1 tablespoon of olive oil. This ensures that the chicken cutlets will not stick to the baking sheet and will help achieve a crispy bottom. Next, season both sides of the chicken cutlets with salt and arrange them on the prepared baking sheet, ensuring they are evenly spaced.
In a small skillet over medium-low heat, warm the remaining 1 tablespoon of olive oil. Add the panko breadcrumbs and stir frequently until they achieve a deep, golden brown color, approximately 5-7 minutes. This toasting process enhances the flavor and crunch of the breadcrumbs. Transfer the toasted panko to a small bowl and mix in the grated Parmesan cheese, garlic powder, and oregano. This mixture will serve as the flavorful coating for the chicken.
In another small bowl, mix the mayonnaise and Dijon mustard together until well combined. This mixture acts as the adhesive for the panko coating. Spread the mayonnaise mixture evenly over one side of each chicken cutlet.
Take each cutlet and press the mayonnaise-coated side into the panko mixture, ensuring the crumbs stick well. This method ensures a thick, even coating that will crisp up beautifully in the oven. Place the chicken back on the baking sheet, crumb side up, and repeat this process with the remaining cutlets.
Bake the chicken in the preheated oven for about 10 minutes, or until the internal temperature of the chicken reaches 165°F. This short baking time keeps the chicken juicy while allowing the coating to become perfectly crispy. Serve hot and enjoy the flavorful, crunchy Panko Chicken.
Recipe Tips & Frequently Asked Questions
- To achieve the perfect golden crust, ensure the panko breadcrumbs are evenly toasted before coating the chicken.
- For evenly coating the chicken, press the panko mixture firmly onto the mayonnaise-covered side.
- Adjust the seasoning to your taste by adding more garlic powder or oregano if desired.
- Different types of mustard can be used in this recipe, such as whole grain mustard or spicy brown mustard, to add a different flavor profile.
- To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- Yes, you can prepare this recipe in an air fryer. Cook the chicken at 400°F for about 8-10 minutes, flipping halfway through.
What to Serve With This Recipe
Panko Chicken pairs wonderfully with a variety of side dishes. For a complete meal, consider serving it with roasted vegetables, mashed potatoes, or a fresh garden salad. Complementary sauces such as honey mustard, barbecue sauce, or a tangy lemon aioli can enhance the flavors of the chicken. For a refreshing beverage pairing, a crisp white wine or a light, fruity iced tea can be an excellent choice.
Variations and Substitutions
Experimenting with different herbs and spices can add a new dimension to this recipe. Try adding smoked paprika, thyme, or rosemary to the panko mixture for a unique twist. Alternative coating ingredients like crushed cornflakes or finely chopped nuts can provide a different texture and flavor. For those who enjoy a bit of heat, incorporating cayenne pepper or chili flakes into the panko mixture can create a spicier version of this dish.
This Panko Chicken recipe is a delicious and easy-to-make dish that is sure to impress. The combination of crispy panko coating and tender chicken makes it a standout meal. We encourage you to try this recipe and share it with your friends and family. Enjoy the satisfying crunch and savory flavors of Panko Chicken, and make it a staple in your kitchen.
Ingredients
For Panko:
- ½ cup panko
- 2 tablespoon grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoon olive oil, divided
For chicken:
- 4 chicken cutlets
- ¼ teaspoon salt
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 425°F and lightly coat a baking sheet with 1 tablespoon of olive oil. Sprinkle salt on both sides of the chicken cutlets and place them on the prepared baking sheet.
In a small skillet over medium-low heat, warm the remaining 1 tablespoon of olive oil. Add the panko bread crumbs and stir frequently until they achieve a deep, golden brown color, approximately 5-7 minutes. Transfer the toasted panko to a small bowl and mix in the Parmesan cheese, garlic powder, and oregano.
In another small bowl, mix the mayonnaise and Dijon mustard together. Spread this mixture evenly over one side of each chicken cutlet.
Take each cutlet and press the mayonnaise-coated side into the panko mixture, ensuring the crumbs stick well. Place the chicken back on the baking sheet, crumb side up. Repeat this process with the remaining cutlets.
Bake in the preheated oven for about 10 minutes, or until the chicken reaches an internal temperature of 165°F. Serve hot and enjoy the crispy, flavorful coating on your Panko Chicken!
Panko Chicken Recipe
Ingredients
- For Panko:
- ½ cup panko
- 2 tablespoon grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoon olive oil divided
- For chicken:
- 4 chicken cutlets
- ¼ teaspoon salt
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 425°F and lightly coat a baking sheet with 1 tablespoon of olive oil. Sprinkle salt on both sides of the chicken cutlets and place them on the prepared baking sheet.
- In a small skillet over medium-low heat, warm the remaining 1 tablespoon of olive oil. Add the panko bread crumbs and stir frequently until they achieve a deep, golden brown color, approximately 5-7 minutes. Transfer the toasted panko to a small bowl and mix in the Parmesan cheese, garlic powder, and oregano.
- In another small bowl, mix the mayonnaise and Dijon mustard together. Spread this mixture evenly over one side of each chicken cutlet.
- Take each cutlet and press the mayonnaise-coated side into the panko mixture, ensuring the crumbs stick well. Place the chicken back on the baking sheet, crumb side up. Repeat this process with the remaining cutlets.
- Bake in the preheated oven for about 10 minutes, or until the chicken reaches an internal temperature of 165°F. Serve hot and enjoy the crispy, flavorful coating on your Panko Chicken!