Description
Quick, golden-brown chicken breasts coated in savory panko and Parmesan, pan-fried to tender perfection. A family-approved weeknight favorite ready in 35 minutes.
Ingredients
2 large Chicken Breasts, sliced in half lengthwise for even cooking
Salt and Black Pepper, to taste
50g (1/2 cup) All-Purpose Flour, for dredging
2 large Eggs, beaten
80g (1.5 cups) Panko Breadcrumbs
50g (1/2 cup) Grated Parmesan Cheese
2 tbsp Olive Oil, for cooking
Instructions
Season chicken pieces with salt and pepper
Dredge each in flour, shaking off excess
Dip into beaten eggs, allowing excess to drip off
Press into panko-breadcrumbs and Parmesan mixture to coat evenly
Heat olive oil in a large skillet over medium-high heat
Add chicken and cook 3-4 minutes per side until golden and cooked through
Transfer to a paper towel-lined plate to drain
Notes
For extra crunch, refrigerate breaded chicken for 15-30 minutes before cooking
Serve with mashed potatoes or arugula salad
Leftovers can be frozen (uncooked) for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American