Photo Credit: http://www.bellalimento.com
Parmigiano Panko Herb Encrusted Chicken Breasts
Original Recipe: http://www.bellalimento.com/2009/07/29/parmigiano-panko-herb-encrusted-chicken-breasts/
Ingredients:
Original Recipe: http://www.bellalimento.com/2009/07/29/parmigiano-panko-herb-encrusted-chicken-breasts/
Ingredients:
- 4-6 chicken breasts (enough for your family)
- olive oil
- panko flakes – enough for breading
- 1 1/2 cups Parmigiano Reggiano – grated
- 2 tablespoons dried basil
- salt/pepper
Directions:
- Trim chicken breasts of any excess fat. Cover chicken with a piece of plastic wrap. Pound them out with a mallet until they're about 1/4" thick.
- In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.
- WHILE oil is heating, place panko flakes into a pie dish (or another dish large enough to bread your chicken). Add Parmigiano, basil. Season with salt and pepper. Mix together with a fork. Press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.
- Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of chicken. Allow chicken breasts to rest before serving.
