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    Home » Recipes » Dinner

    Modified: Jul 3, 2025 · Published: Sep 23, 2023 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Chicken with Panko Breading

    Jump to Recipe Print Recipe

    Chicken with Panko Breading is tender and juicy! Each chicken cutlet is blanketed in a crunchy, crispy breading made with freshly grated Romano Cheese and panko bread crumbs. Serve it with a side of veggies or your favorite dipping sauce for a delicious meal everyone will love.

    Chicken cutlets in hot oil in a skilled on the stove.

    Dish it up with a squeeze of lemon on the side and enjoy it with Yukon Gold Mashed Potatoes, or Butternut Squash Mac and Cheese, and a salad with Blue Cheese Vinaigrette for a memorable chicken dinner!

    Jump to:
    • ⭐ Why You'll Love Chicken with Panko Breading
    • 🥘 Ingredients to Have on Hand
    • 📋 Substitutions
    • 💭 How to Tenderize Chicken Breasts
    • Pro Tip
    • 🔪 Step-by-Step Instructions
    • 💭 Recipe FAQs
    • 🥗 What to Serve Alongside Chicken with Panko Breading
    • 🍽 Leftovers and Storage
    • Pro Tip
    • 🐓 Other Great Chicken Breast Recipes
    • Recipe
    • Comments

    Note: Some of the links in this recipe post are Amazon affiliate links, which means I make a small commission from Amazon if you link to and purchase the item. The affiliate process never affects your cost and I only link to products that I use and highly recommend.

    ⭐ Why You'll Love Chicken with Panko Breading

    Each tenderized, pan-fried chicken cutlet is cooked to a golden brown and the crispy crust includes a delicious blend of Romano cheese and panko breadcrumbs.

    It's a classic comfort food recipe. Serve with a side of Roasted Balsamic Brussels Sprouts and freshly baked Classic Potato Rolls.

    🥘 Ingredients to Have on Hand

    Ingredients for chicken Romano in small dishes and bowls on a wooden plank.

    It's surprisingly easy to make this delicious chicken dinner recipe. Chicken with Panko Breading combines both fresh and pantry ingredients.

    It is tried-and-true and a classic family-favorite recipe, much like my recipe for Chicken Spaghetti with Rotel and Velveeta.

    Chicken Breasts: Whether you buy thinly sliced chicken cutlets at the grocery store or chicken breasts that you slice in half in your own kitchen, you'll want to tenderize each piece using a (affiliate link) meat mallet. This ensures a consistent size, uniform cooking and juicy, tender bites of cooked chicken.

    Panko Bread Crumbs: These are the secret ingredient to creating that golden brown, crispy and crunchy crust. (Affiliate link) Panko Bread Crumbs are light but sturdy and create the most delicious breading!

    Romano Cheese: I highly recommend using freshly grated Romano Cheese, it's a low-moisture, hard and salty cheese and it can stay fresh in the fridge for up to six weeks, so it's easy to keep this cheese on hand.

    Eggs: These serve as the perfect binder or "glue" to keep all the breading ingredients together.

    Lemon: A spritz of freshly squeezed lemon adds a bright touch of citrus to the savory panko chicken breading after it's fried.

    Scroll to the recipe card below for a full list of ingredients and measurements.

    📋 Substitutions

    Romano Cheese is the star of the show with Crusted Chicken Romano, but you can swap it out for freshly grated Parmesan cheese. The difference is that Parmesan is slightly sweeter, a little less salty and has more of a nutty taste.

    Panko Bread Crumbs are a must; these are what create the crunchy, crispy breading around each chicken cutlet.

    Canola Oil can be substituted for any high-heat, neutral-flavored cooking oil, such as vegetable oil or even extra light olive oil.

    Serve with Potatoes: Swap the pasta for a potato side dish like Country Potatoes, a classic potato casserole.

    💭 How to Tenderize Chicken Breasts

    It's very easy to prep chicken breasts or even thinly sliced chicken cutlets to ensure they will be tender and juicy. The trick is to (affiliate link) use a meat mallet and pound the meat so it's a thin, uniform size. This allows for quick, consistent cooking.

    Pounding the chicken helps break down the proteins in the meat, which in turn makes the meat tender.

    Pro Tip

    If you've purchased chicken breasts, slice them in half horizontally to create two thin fillets or cutlets from each breast.

    A meat mallet held over a plastic bag of sliced chicken.

    If you use thinly sliced chicken cutlets from the grocery store or butcher, you will still want to pound them to ensure each bite of cooked chicken will be tender and juicy.

    The first step to tenderizing chicken is to place the thinly sliced portions into a plastic, zipped-top bag. As an option, you could wrap each piece of chicken in plastic wrap.

    Next, using the flat side of a (affiliate link) meat mallet, gently pound each piece of chicken until it is ¼ inch thick.

    A thinly sliced and tenderized chicken breast in a plastic bag, held by a hand.

    Continue pounding each piece of chicken until the entire chicken breast or cutlet has the same thickness, even the thickest portions.

    🔪 Step-by-Step Instructions

    Chicken breasts with salt and pepper with plates of flour, egg and panko crumbs.

    Step 1: Remove the cutlets from the plastic wrap or bag and place them on a large plate or baking sheet. Sprinkle each side of each cutlet with salt and pepper. Set aside. (Photo #1)

    Step 2: Set out three shallow dishes on the counter, pie dishes work great. Crack open the eggs and place them in one of the dishes. Add 2 tablespoons of water. Whisk to combine until the eggs are light and frothy.

    In the second pie dish, place ½ cup of flour.

    In the third pie dish, place the panko breadcrumbs and grated Romano cheese, and stir to combine. (Photo #2)

    Chicken breast dipped in flour and coated with egg.

    Step 3: Bread the chicken by placing each cutlet in the flour mixture and moving the cutlets back and forth to thoroughly cover the cutlet with flour. Lift each cutlet and shake gently to remove excess flour. (Photo #3)

    Step 4: Dip each floured chicken cutlet into the egg wash and lift to allow the excess to drain off. (Photo #4)

    Chicken breasts coated with panko crumbs and arranged on a dish.

    Step 5: Dip each chicken cutlet into the bread crumbs and grated cheese mixture. Coat thoroughly. If needed, press the breadcrumbs gently onto the surface of the chicken. (Photo #5)

    Step 6: Set the breaded chicken cutlets aside and let them rest for at least five minutes before frying. This gives the breading ingredients a little time to stick together and adhere properly to the cutlets. (Photo #6)

    Chicken cooking in a skillet and cooked chicken on a plate.

    Step 7: Place the oil in a large skillet on the stove and heat the oil over medium-high heat until the oil starts to shimmer. Carefully place the breaded chicken cutlets into the hot oil. Cook on each side until golden brown, approximately 4-5 minutes per side. (Photo #7)

    Step 8: Remove each cutlet from the skillet and place on a large serving plate. Cover the plate lightly with foil to keep the cutlets warm before serving. (Photo #8)

    💭 Recipe FAQs

    What sauce goes well with this recipe?

    Any sauce that you would normally serve on top of pasta will be delicious. Fresh Pesto or Tomato Cream Sauce are two great options.

    What is the breading made of?

    Two ingredients make this breading incredible: panko bread crumbs and freshly grated Romano cheese. Bonus, both of these are easy ingredients to keep on hand!

    Could I make this using chicken tenders?

    Yes! That's a great option, and since chicken tenders are a smaller portion size, it makes it easier for little ones to enjoy. I still recommend pounding them extra thin, but note that the frying time will be less on each side.

    🥗 What to Serve Alongside Chicken with Panko Breading

    This family-favorite recipe is a delicious entree to serve with so many sides. Here are a few that my family loves, and I know you will too.

    Pasta: Options like spaghetti, fettuccine, or penne work great. Toss the pasta with a simple garlic and olive oil sauce, marinara sauce, or a red sauce like Sunday Gravy.

    Vegetables: Roasted or steamed vegetables are a great choice. Try Pan-Roasted Asparagus, Roasted Balsamic Brussels Sprouts, broccoli or a mix of your favorite oven-roasted vegetables. Elegant Green Bean Casserole is delicious as a side!

    Salad: A fresh green salad with a light vinaigrette dressing is a refreshing option. So are other sides like Crunchy Cole Slaw and this easy-to-make Seven Bean Salad.

    Potatoes: Nothing says comfort food like a meal with potatoes. As an Idaho food blogger, potatoes are without a doubt my favorite side to any meal. Twice-Baked Mashed Potatoes, Blue Cheese and Rosemary Scalloped Potatoes, or even a classic Red Potato Salad, are all savory and comforting and pair nicely with this chicken recipe.

    🍽 Leftovers and Storage

    You can store leftover Crusted Chicken Romano in the refrigerator in an airtight or sealed container for up to 5 days.

    Pro Tip

    Be careful to arrange the leftover cooked chicken cutlets so they aren't stacked on top of each other; the breading may stick. Place a sheet of foil, waxed paper or parchment paper between any layers of the chicken cutlets.

    To reheat leftovers from the refrigerator, place the chicken cutlets on a baking sheet lined with foil or parchment paper and bake at 375°F for 15 - 20 minutes or until fully heated and the breading is crispy.

    For the best texture and flavor, I don't recommend freezing Crusted Chicken Romano.

    🐓 Other Great Chicken Breast Recipes

    Here are some easy chicken recipes that your family will love. If you are short on time but ready for great, savory meals. These are recipes you are sure to enjoy!

    • A gravy bowl full of gravy with a serving spoon.
      Better Than Bouillon Gravy Recipe (Make-Ahead)
    • A serving of chicken stuffing casserole on a plate with salad on the side and a fork.
      Chicken and Stuffing Casserole
    • A large spoon dishing up a serving a chicken spaghetti from a baking dish.
      Chicken Spaghetti with Rotel and Velveeta
    • A serving of chicken curry with grapes, held over a plate.
      Chicken Curry Salad with Grapes

    If you tried Chicken with Panko Breading or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟star rating and let me know how it turned out and if you enjoyed it. I look forward to hearing from you!

    Recipe

    Chicken cutlets with panko breading in hot oil in a skilled on the stove.

    Chicken With Panko Breading

    Tender and juicy, each chicken cutlet is blanketed in a crunchy, crispy breading made with freshly grated Romano Cheese and panko bread crumbs. Serve with Smoked Gouda Mac and Cheese or pasta topped with Creamy Pumpkin Pasta Sauce.
    5 from 138 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 462kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 3 chicken breasts - cut in half length-wise through the middle or use 6 thin-sliced chicken cutlets
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ cup flour
    • 2 eggs
    • 2 tablespoons water
    • 1 ½ cups panko bread crumbs
    • 1 ½ cups grated Romano cheese - plus ½ cup extra, for serving
    • ½ cup canola oil
    • 1 lemon - cut into wedges, for serving, optional

    Instructions

    Prepare Chicken Breasts

    • Slice each chicken breast in half lengthwise to create 6 thin sliced cutlets. Or, buy the chicken chicken breast already sliced thin.
      3 chicken breasts
    • Place the chicken cutlets in a zip-top plastic bag or wrap each one in plastic wrap.
    • Use the flat side of a meat mallet and gently pound the cutlets to make each ¼” thick.
    • Remove the cutlets from the plastic wrap or bag and place on a large plate or baking sheet. Sprinkle each side of each cutlet with salt and pepper. Set aside.
      1 teaspoon salt, ½ teaspoon pepper

    Breading Step-by-Step

    • Set out three shallow dishes on the counter, pie dishes work great. Crack open the eggs and place them in one of the dishes. Add the water. Whisk to combine until the eggs are light and frothy.
      2 eggs, 2 tablespoons water
    • In the second pie dish, place ½ cup of flour.
      ½ cup flour
    • In the third pie dish, place the panko breadcrumbs and grated Romano cheese, and stir to combine.
      1 ½ cups panko bread crumbs, 1 ½ cups grated Romano cheese
    • Next, bread the chicken by placing each cutlet in the flour mixture and move the cutlets back and forth to thoroughly cover the cutlet with flour. Lift each cutlet and shake gently to remove excess flour.
    • Next dip each floured cutlet into the egg wash and lift to allow the excess to drain off.
    • Lastly, dip each cutlet into the bread crumb and grated cheese mixture. Coat thoroughly. If needed, press the breadcrumbs gently onto the surface of the chicken to help the breadcrubms stick.
    • Set the breaded chicken cutlets aside and let them rest for at least five minutes before frying. This gives the breading ingredients time to stick together properly to the cutlets.
      Prep Tip: At this point, you can cover and refrigerate the breaded chicken cutlets for up to one day in advance if you'd like to prep this step ahead of time.

    Cook and Serve

    • Place the oil in a large skillet on the stove and heat the oil over medium-high heat until the oil starts to shimmer.
      ½ cup canola oil
    • Carefully place the breaded chicken cutlets into the hot oil. Be careful not to crowd the skillet, depending on the size of the skillet, you’ll likely need to cook the chicken in batches.
    • Cook on each side until golden brown, approximately 4-5 minutes per side.
    • Remove each cutlet from the skillet and place on a large serving plate. Cover the plate lightly with foil to keep the cutlets warm before serving. Serve with wedges of lemon. (Optional)
      1 lemon

    Notes

    Just like Buttermilk Chicken Tenders, another family-favorite chicken recipe, you can store leftover Crusted Chicken Romano in the refrigerator in an airtight or sealed container for up to 5 days. Be careful to arrange the leftover cooked chicken cutlets so they aren't stacked on top of each other, the breading may stick. Place a sheet of foil, waxed paper or parchment paper between any layers of the chicken cutlets.
    To reheat, place the cutlets on a baking sheet lined with foil or parchment paper and bake at 375°F for 15-20 minutes. In the mood to serve leftovers family style? Add a pizza to the menu and top it with Creamy Garlic Parmesan Pizza Sauce, delicious! 
    Calories: 462kcalCarbohydrates: 18gProtein: 34gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 144mgSodium: 813mgPotassium: 511mgFiber: 1gSugar: 1gVitamin A: 187IUVitamin C: 11mgCalcium: 217mgIron: 2mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

    More Family-Friendly Dinner Recipes

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      Lazy Lasagna
    • Pasta topped with white clam sauce on a plate.
      Easy White Clam Sauce
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    Comments

      5 from 138 votes (134 ratings without comment)

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    1. Lathiya says

      October 04, 2023 at 2:54 am

      5 stars
      The crusted chicken looks awesome and I like the idea of freezing the recipe for later use.

      Reply
      • Melinda O'Malley Keckler says

        October 04, 2023 at 7:03 am

        Hi! I actually don't recommend freezing this recipe. For cripsy, crunchy texture, Crusted Chicken Romano is best served right after you cook it or refrigerate after cooking then reheat leftovers.

        Reply
    2. Oscar says

      September 27, 2023 at 2:57 pm

      5 stars
      I made this for a family dinner, it was so good. The crispy crust and tender chicken, coated in a rich Romano cheese blend, created a mouthwatering dish that left everyone at the table wanting more.

      Reply
      • Melinda O'Malley Keckler says

        September 28, 2023 at 7:26 am

        Thanks Oscar! I agree, that crispy, Romano cheese crust on the chicken should have it's own fan club!

        Reply
    3. Alexandra says

      September 26, 2023 at 9:34 pm

      5 stars
      I can't think of a nicer way to prepare chicken! That delicious cheesy crust is so good, and cooked to golden perfection. This is a fantastic recipe for the whole family to enjoy.

      Reply
      • Melinda O'Malley Keckler says

        September 27, 2023 at 7:10 am

        Thank you Alexandra, I'm with you! This is one of my favorite family recipes. 🙂

        Reply
    4. nancy says

      September 26, 2023 at 6:00 pm

      5 stars
      Omgosh this chicken was super crispy yet tender and juicy !! It was a huge hit at dinner with the kids and hubs! Winner!

      Reply
      • Melinda O'Malley Keckler says

        September 27, 2023 at 7:08 am

        Happy to hear it, thank you for the five star rating Nancy!

        Reply

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