When tweaking this popular recipe for Crunchy Chicken Cutlets, our Mr. Food Test Kitchen discovered that delicate Japanese-style panko bread crumbs were a nice change of pace from traditional bread crumbs.
What You'll Need
4 (4-ounce) skinless, boneless chicken breast halves
1/4
cup panko (Japanese-style) bread crumbs
1/4
cup grated Parmesan cheese
2 egg whites, beaten
What to Do
Slice chicken breast halves crosswise into 3 slices to make cutlets.
In a flat dish, mix bread crumbs and cheese. Dip chicken cutlets in egg whites then coat both sides with bread crumbs.
Coat a medium nonstick skillet with cooking spray. Over medium heat, cook chicken 4 to 5 minutes per side, adding additional cooking spray as needed, until cutlets are cooked through and golden.