Panko Chicken is pretty simple to make, but this 15-minute version with mustard and parmesan is even easier! Smother chicken breasts with mustard and panko breadcrumbs, pan-fry for just a few minutes on each side, until deliciously moist, flavorful, crisp, and golden brown. This one is a keeper!
In turn, place each piece of chicken between 2 sheets of plastic wrap (cling film) on a chopping board. Flatten to an even thickness with a rolling pin or wooden mallet (about ½ inch thick is ideal).
2 chicken breasts
Sprinkle each side of the chicken with salt and pepper.
salt and pepper
Mix together the mustard, egg yolk, herbs and garlic. Then smear over both sides of the chicken with the back of a metal spoon.
Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered.
½ cup panko breadcrumbs, ¼ cup parmesan cheese
Heat the oil in a pan on a medium heat. Then pan fry the chicken for 3 to 6 minutes on each side (depending on chicken thickness), or until crispy, golden and cooked through. If unsure, check with a meat thermometer until 165°F (74°C) inside. Try not to move the chicken while it's cooking.
2 tablespoons oil
Serve with a simple salad, pasta, pasta salad, or rice.
Notes
Panko breadcrumbs are extra fine Japanese breadcrumbs. They're available in large supermarkets, often in the Asian food isle. If you can't find them, it's fine to use any kind of breadcrumbs. Panko will just make your chicken a bit lighter and crispier.Don't move the chicken around in the pan because that can cause the delicate crumb to fall off. A few bits of crumb may still fall off, but that's OK!If your pan isn't big enough to cook both chicken breasts at the same time, keep warm in the oven until you’re completely ready to eat. It will still stay moist and crispy!Cooking time: Your chicken will need 3-4 minutes on each side if it's around 1/2 inch thick. If it's any thicker it will just need a minute or two longer. To check it's cooked, use a meat thermometer to make sure it's at least 165F/74C inside. This panko chicken recipe is easy to adapt for more people. Cooking for 3? Just add another tablespoon of mustard, half a teaspoon more herbs and another clove of garlic to the mustard mixture, and a quarter cup more panko breadcrumbs with a large pinch of parmesan.