Nothing like perfectly golden brown, crispy, perfectly seasoned panko parmesan-crusted chicken. A family delight that will not take too long to make either
Butterfly each chicken breast into two even portions making six pieces total. Lay the chicken flat on a cutting board. With a mallet pound each piece to about ¼ inch thickness.
Generously season each chicken cutlet with salt and pepper on each side. Working with one at a time dredge both sides in the flour mixture. Transfer to the egg mixture and dredge both sides. Lift and let any egg excess runoff.
Transfer to the panko parmesan mixture and coat both sides well while pressing down.
In a large 12-inch non-stick skillet heat the oil over medium-high heat. Add two breasts at a time and let cook until golden brown on the bottom, about 4 minutes. Flip and continue to cook until golden brown, 4 minutes longer.
Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.
Serve warm with lemon wedges.
Notes
Storage and ReheatingThis easy chicken recipe can be stored well in the refrigerator for several days.You can enjoy it at room temperature with a beautiful salad or a sandwich with all the fixing.Reheating it is very simple:
Spread and cover the bottom of an oven dish with butter.
Place your panko chicken parmesan in the ovenproof container.
Cut a piece of aluminum paper, spread butter over it, and place the buttered side facing the chicken with panko crust.
Reheat in the oven for about 10 minutes at 280F to 300F.
To ensure it is not dry, check and add a little butter.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.