A delightful dish featuring chicken breasts with a crispy Parmesan and Panko breadcrumb coating, served with sides of green beans and fluffy mashed potatoes.
Ingredients
4 boneless, skinless chicken breasts
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup all-purpose flour
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying
Instructions
Pound out the chicken breasts the thinest you can get it, around 1 to 1 1/2 inch think. Season the chicken breasts with salt and pepper. Set aside.
In a shallow dish, mix the Panko breadcrumbs, well chopped Parmesan and garlic powder and salt.
In another dish, beat the eggs, salt. Place the flour in a third dish.
Dredge each chicken breast in flour, dip in beaten eggs, and then coat evenly with the Panko and Parmesan mixture.
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes on each side, or until the coating is golden brown and the chicken is cooked through.
Remove the chicken and let it rest on a paper towel-lined plate or more preferably a wire grid to drain any excess oil and to keep crisp.
I like to serve this with green beans and mashed potatoes but feel free to add any vegetable and carb of your choice.
