Monday, June 6, 2011

Versatile Panko Chicken

This chicken is pretty versatile because once you bread it, you can either pan-fry it or bake it. Then, you can use it for anything. Sometimes we just eat it as is with rice, or as a cutlet for chicken parm, or you can make chicken patty sandwiches, chicken fingers, chicken topped salad, anything you can think of. The other versitile part is that you can add any seasonings you want. If you don't love garlic, then cut back on the garlic powder. Oregano, paprika, onion powder, basil or Italian seasoning can be a great addition as well. Very yummy and easy to make!

Panko Chicken
1-1 1/4 lbs chicken (cutlets, or breasts butterflied thin)
1/2 cup flour
2 eggs
1 cup panko
1/2 cup grated Parmesan cheese
1 tbsp garlic powder
salt and pepper
olive oil

You will need 3 shallow bowls to create an assembly line. In the first bowl mix flour with 1 tsp salt and 1/2 tsp pepper. In the 2nd bowl, wisk the two eggs until foamy. In the 3rd bowl, add the panko, cheese, and garlic powder, combining well. In a fry pan with sides, heat the oil on medium-high. While the oil is heating, start prepping your chicken. Dip it in the flour first, then egg, then in the panko. For the panko, you will need to pat the chicken in order for the crumbs to stick to it well. Once the oil is heated you can fry the chicken until well browned and cooked through.
Alternately, you can lightly spray a cookie sheet with olive oil, then place the prepped chicken on it.With the pan in the oven, preheat at 350. Take the hot pat out, and bake the chicken on it for 5 minutes, then turn the chicken over and bake for another 5-10 minutes, or until cooked through. Enjoy!

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