A Base Cutlet With Options
You can use this crispy on the outside and tender on the inside chicken panko cutlet recipe as a base for any kind of sauce or finger food creation you would like. I have enjoyed eating them as is, but while you have a hot pan, you can optionally create a piccata sauce with ease.
Keepin’ It Low-Carb
These tenders are an excellent way to keep carbs low, and you can have them with veggies or low carb pasta options such as konjac pasta – used in this easy parmesan-like pasta recipe here for example. I personally like konjac pasta, especially for its low-calorie and low-carb feature! Not everyone loves it, but it’s been fine for my taste.
What Can I Do With These Chicken Cutlets?
- Make a panko-crusted chicken-fried steak by adding your own gravy
- Eat it as finger foods (bbq sauce, ranch, honey mustard, etc)
- Put in on a board or platter for parties or super bowl festivities
- Use the leftover pan oils and add some tomato sauce, flour, and parmesan
- Put them in wraps or salads
- I honestly like them plain…assure you put enough salt in flour to bring out the flavor!
- Make the piccata sauce and have chicken piccata! Serve as a main dish along with veggies or pasta
- slice the chicken breasts lengthwise into thinner pieces
- Pound chicken into cutlets if needed
- Create 3 small separate dishes, one with flour, one with egg, and one with panko
- Dip chicken into flour, then egg, then panko
- heat a pan with oil and fry