Panko (Japanese Breadcrumbs) is a great change-up to the classic Italian breadcrumb. Breaded chicken cutlets are my go to meal, because they never cease to please my eaters. Sometimes though as a cooker you want a little excitement in your kitchen. When I’m looking to break away from the delicious classic that is breaded chicken cutlets, I’ll make something using panko as my base instead.
Panko is a more flimsy than breadcrumbs so whenever you’re making something using panko remember to always add flour to the mix so that it will stick to the chicken better.
What you’ll need:
- A deep dish for the panko mixture
- Large Ziploc bag for the chicken marinade mixture
- Liquid Measuring cup
- Dry Measuring Cups
- Large Sauté Pan
- Baking Sheet
- 1.5 – 2 lbs. of Boneless Skinless Chicken Breasts
- 1 ½ cups Buttermilk
- 3 Tbsp. Dijon Mustard
- 5 Sprigs of Fresh Thyme
- 3 Cloves of Garlic – Chopped
- Salt and pepper – a dash of each
Combine all the ingredients in a Ziploc bag and marinade for at least an hour. The longer you marinate the chicken the better it will be.
- 4 cups Panko
- 2 Cups Flour
- 1/2 Cup Grated Parmesan Cheese
- 2 tbsp. Garlic Powder
- Salt & Pepper to Taste
Pre heat your oven to 350 Degrees.
Combine all the above ingredients into a deep dish. Take the chicken out of the bag one at a time and place in the panko breadcrumbs. Generously coat the chicken on both sides and set aside on a plate. Continue doing this with the rest of your chicken. When all the chicken is coated in the panko mixture, heat up 2 tbsp. of olive oil in your sauté pan on high heat. When the pan is heated through, layer the chicken in the pan. Let the chicken cook in the pan for 3 minutes and then flip over to the other side for another 3 minutes. Once the chicken is crispy on the outside remove from your sauté pan and place on your baking sheet. Continue doing this with the rest of your chicken. When complete, place the baking pan in the oven for 10 minutes or until the chicken is fully cooked – no longer pink inside. Serve hot!