- 500 g chicken breasts 2 chicken breasts (skinless)
- 75 g (½ cup) plain flour
- 2 eggs lightly whisked
- 90 g (1 and ½ cups) panko crumbs
- 75 g (¾ cup) parmesan cheese finely grated
- 1 tsp garlic powder
- salt and pepper
- vegetable oil for frying
RECIPE NOTES & TIPS
- Add your own flavours to this panko chicken recipe, like dried herbs, Italian seasoning or paprika mixed with the panko crumbs.
- For a gluten-free option, use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs. Substitute the plain flour for gluten-free flour.
- Make sure you use freshly grated parmesan - pre-grated cheese does not give the same fresh parmesan flavour and contains 'anti-caking' agents. It often works out more expensive per gram than fresh parmesan too!
- You can also bake the chicken in the oven instead of frying it. Simply preheat your oven to 200°C (400°F) and bake for 15 minutes on each side or until the internal temperature reaches 165 degrees F.
- If you have an air fryer, you can air fry the panko chicken at 190°C (375°F) for 8 minutes per side or until the internal temperature reaches 165 degrees F.
- Serve with a side salad, vegetables, rice or pasta, or in a wrap.
- Store leftovers in the fridge for up to 2 days.
- Freeze leftover cooked chicken schnitzels for up to 1 month. Defrost in the fridge overnight and then reheat.
Calories: 407kcal | Carbohydrates: 32g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 642mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 285mg | Iron: 3mg