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Simple Baked Panko Chicken


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  • 4 tablespoons Butter
  • 1 box {8 ounces} Panko Breadcrumbs
  • 4 tablespoons Parsley, minced
  • 2 cloves Garlic, grated
  • 1 teaspoon Ground Ginger
  • 1 pinch Red Pepper Flake
  • 1/2 teaspoon Garlic Salt
  • 2 whole Eggs, beaten
  • 4 - 6 whole Chicken Breasts, boneless, skinless and butterflied in half lengthwise
  • Salt and Pepper, for seasoning



Step 1

Preheat your oven to 375 degrees F. Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
In a medium nonstick pan melt the butter over medium heat. Add the panko breadcrumbs and toss until toasted and golden brown. About 2 minutes. Remove from heat. Toss in the parsley, garlic, ginger, and red pepper flake. Season the panko with garlic salt.
After the chicken breasts have been butterflied, use a meat mallet’s flat side to pound the chicken cutlets thin. About 1/4 inch thick.
Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish.
Season chicken cutlets lightly with salt and pepper. Dip chicken cutlets one at a time into the eggs then in the panko mixture until the whole chicken cutlets are coated evenly. Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
Bake chicken for 15 minutes. Remove and serve with your favorite side. Enjoy!

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