If there’s a dish in the world that everyone agrees on, it’s Chicken Cutlets with Panko without eggs. In this case, marinated without eggs but with yogurt, they are really light and delicious.
Plus, the coating with panko is spectacular. Do you know what panko is? It’s so easy to make at home. Fried foods come out dry and crispy and not greasy at all. Try making it at home too.
You can serve marinated chicken cutlets with panko with mayonnaise, yogurt sauce, or cabbage mousse.
The marinade with yogurt and lemon juice makes the chicken very tender and not dry after cooking, giving a lot of flavor without adding eggs.
Below, I leave you with other recipes with Panko and chicken, and then let’s go right below the photo to find out how to prepare the Eggless Chicken Cutlets with Panko!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Eggless Chicken Cutlets with Panko
- 1.3 lbs chicken breast (sliced)
- 2.5 cups panko (or minced and toasted bread)
- 1/2 cup plain yogurt
- 1 clove garlic (if desired)
- 3.4 tbsp lemon juice
- 2 pinches salt
- as needed chopped parsley (or thyme, dried oregano)
Tools
- 1 Bowl
- 1 Frying Pan
Preparation
If you have chicken breast, slice it and flatten it between 2 sheets of baking paper.
In a large bowl
that can contain them all, place the yogurt, lemon juice, parsley, or herbs of your choice.Salt and if you like, add some ground black pepper and mix the marinade.
Add the chicken slices and mix to cover them with the marinade.
Cover the bowl with cling film and let it rest for 30 minutes.
Place the panko in a deep dish.
Drain the slices one by one from their marinade and pass them in the panko making it adhere well.
Arrange them one by one on a cutting board or tray.
In a wide pan with high edges, heat 2 inches of frying oil to 338°F, then fry the cutlets until they are golden on one side.
Turn them with a slotted spatula or kitchen tongs until completely golden.
Drain them on a plate with paper towels or kitchen paper to remove excess oil and serve them piping hot.
Variations and Tips for Eggless Marinated Chicken Cutlets with Panko
If you don’t like or don’t have yogurt, you can make the marinade with milk, spices, and lemon juice.
Or prepare the marinade with extra virgin olive oil (3.4 tbsp) and 2 tablespoons of soy sauce, obviously adding salt, pepper, and herbs.
Don’t have or don’t want to use panko? Bread with seasoned breadcrumbs with herbs of your choice.
Want to make the Eggless Chicken Cutlets with Panko in the oven? Arrange them on a baking sheet, drizzle with extra virgin olive oil, bake at 356°F in the middle rack, and cook for 20/25 minutes.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ
Can I make Chicken Cutlets in an air fryer?
Of course, place the cutlets in the air fryer basket, spray them with extra virgin olive oil, and cook at 338°F for 15 minutes, turning halfway through.
