Parmesan-Panko Chicken with Tomato-Basil Relish

Perfect for a summer dinner, this lightened-up twist on Chicken Parmesan is easy to make and loaded with fresh flavor. The dish is comprised of boneless chicken cutlets coated with a combination of panko and grated parmesan, shallow-fried until crisp and golden, then topped with a simple, fresh tomato-basil relish.

Parmesan-Panko Chicken with Tomato-Basil Relish

Parmesan-Panko Chicken with Tomato-Basil Relish

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This light, fresh twist on Chicken Parmesan is made with panko-parmesan coated chicken cutlets, shallow-fried and topped with a fresh tomato-basil relish.


  • 4 boneless, skinless chicken breast halves (about 1-1/4 lb)
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 cup panko crumbs
  • 1/2 cup parmesan cheese, coarsely grated
  • Vegetable oil for frying

For the tomato-basil relish:

  • 1 large tomato, seeded and chopped
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1-1/2 tablespoons fresh basil, finely chopped


  1. Make the relish by combining the tomato, onion and balsamic vinegar in a small bowl. Season to taste with salt and pepper, then add the basil. Combine well and set aside at room temperature until ready to serve.
  2. If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  3. Combine the flour with the garlic powder, 1 teaspoon salt and a few grinds of black pepper and spread the mixture on a sheet of wax paper.
  4. Whisk the egg and milk together in a small, shallow dish (a pie plate works well for this purpose).
  5. Combine the panko and grated parmesan cheese on a second sheet of wax paper.
  6. Dredge each piece of chicken in the flour and shake off the excess. Dip both sides in egg, then press the chicken into the panko-parmesan mixture and set aside on a plate.
  7. Heat about 1/8-inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the chicken until crisp and golden brown on both sides, 5 to 6 minutes total. Work in batches if necessary to avoid crowding the pan. Transfer to a paper towel-lined plate to drain any excess oil.
  8. To serve, plate individual servings of chicken and spoon a portion of the tomato-basil relish (including any juices that may have accumulated) over each piece.