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Crispy Chicken with Panko Breading

Golden, crispy chicken with panko breading, served with a fresh green apple and walnut salad tossed in a simple honey mustard dressing. An easy and delicious lunch or dinner for two.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine American, European, International
Servings 2

Ingredients
  

For the Panko Chicken

  • 4–5 thin chicken breast cutlets
  • 1 large egg
  • 4 tbsp all-purpose flour
  • 6 tbsp panko breadcrumbs
  • Salt and seasonings to taste
  • Olive oil for frying

For the Apple Salad

  • Mixed salad greens for 2 servings
  • ½ green apple thinly sliced
  • 1 handful walnuts
  • Lemon wedges for serving
  • Maple syrup optional
  • Shaved Parmesan optional

For the Honey Mustard Dressing

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp mustard
  • 1 tsp honey
  • Salt and black pepper to taste

Instructions
 

Prepare the chicken

  • Gently pound the chicken breast pieces to an even thickness. Season both sides with salt and your favorite spices.
  • Set up the breading
  • Place the flour, beaten egg, and panko breadcrumbs in three separate shallow bowls.

Bread the chicken

  • Coat each piece of chicken in flour, shaking off the excess. Dip into the beaten egg, then press into the panko breadcrumbs until evenly coated.

Pan-fry

  • Heat olive oil in a large skillet over medium heat. Fry the chicken until golden and crispy on both sides and the internal temperature reaches 165°F (74°C). Cook in batches if needed.

Make the dressing

  • In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, salt, and black pepper until combined.

Prepare the salad

  • Combine the mixed greens, thinly sliced green apple, and walnuts. Drizzle with the dressing and gently toss.

Serve

  • Divide the crispy chicken and apple salad between two plates. Serve with lemon wedges and an optional drizzle of maple syrup. For a savory alternative, add shaved Parmesan instead.

Notes

Breadcrumbs: Panko creates a lighter, crispier coating, but regular breadcrumbs work too.
Even thickness: Pound the chicken pieces evenly so they cook at the same rate.
Frying: Avoid overcrowding the skillet to keep the breading golden and crispy.
Salad dressing: Feel free to use your favorite ready-made dressing instead.
Serving: For a sweeter salad, add a little maple syrup. For a savory version, use shaved Parmesan instead.
Storage: Refrigerate leftover cooked chicken in an airtight container for up to 3–4 days. Store the salad separately.
Keyword breaded chicken breast, chicken with panko breading, crispy panko chicken, pan fried chicken schnitzel