Cooking On A Budget: Panko Crusted Chicken Cutlets

Saturday, March 1, 2014

Panko Crusted Chicken Cutlets


To feed your family a good meal when you have such a busy schedule during the week can often times wear you out, can't it? Having raised three children I know what it is like to work a full time job, take care of a house, run the kids back and forth from daycare, do the shopping, run errands, pay the bills and on top of all that provide a decent meal at dinner time. Many of you have children that are involved in activities after school and in the evenings which places you in a time crunch. Limited time to "throw together" supper.
This particular recipe for Panko Crusted Chicken Cutlets is easy, inexpensive and cooks in so little time that it is perfect for any night of the week; not to mention it is really delicious.
For just the two of us I purchased thin chicken cutlets, three in the package. Our cost just for the chicken was $1.47 per person. It was so good we split the third one despite the fact that one would have normally been enough protein. I've figured the cost for feeding four people to be $1.63 per person for the chicken. If I add in a baked potato and say some good frozen baby peas as the vegetable, it works out to $2.53 per person for a complete dinner.
I have to post the recipe for feeding three as originally done.
  • chicken cutlets
  • 1 1/2 cups panko bread crumbs - crushed
  • 1 tsp. granulated garlic
  • 1 tsp. onion powder
  • 1 tsp. dried parsley flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 egg
  • 2 tbsp. milk (or water)
  • 3 tbsp. butter
  • 3 tbsp. olive oil
  1. Wash your chicken under cold running water and pat dry with paper towels.
  2. In a bowl crush the panko bread crumbs with your hands so you get some a little finer along with the regular texture of the bread crumb. Add in all of the dried spices and mix well.
  3. In a second bowl whisk together the egg and milk (or water).
  4. Dredge the chicken in the egg wash, allow it to drain off then place the cutlet in the bread crumb mixture and press down to help the crumbs adhere to the chicken. Bread both sides and do in batches as necessary.
  5. Set a skillet over medium heat and melt the butter and olive oil. When it starts to bubble, add in the chicken pieces. Raise the heat slightly if needed and be careful to adjust the heat down if your pan is getting too hot. You want a nice golden crust and the chicken to cook. 
  6. Cook each side for about 2-3 minutes until golden brown. If your cutlets are a little thicker than 1/4 inch, you can turn the heat down to low and cook for about 1 more minute per side.
The chicken should come out moist, juicy with a nice golden crusted color. I photographed mine on a platter family style. We had these cutlets with Fettuccine Alfredo and the dinner was filling and delicious. The Fettuccine Alfredo takes so little time to cook and a frozen vegetable done in the microwave is a breeze,  therefore with coordination dinner will be ready in about 45 minutes.

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