Panko Crusted Chicken
Chicken breasts are seasoned and dredged in a panko breadcrumb and parmesan cheese mixture and then pan fried with butter and olive oil to create a crispy golden crust with juicy and tender chicken inside.
Servings 6 people
Calories 562kcal
Equipment
- 3 shallow dishes
- 1 large frying pan
Ingredients
- 3 chicken breasts skinless, boneless
- 1 cup flour
- 1 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1 tsp all purpose seasoning
- 1 1/2 cup panko bread crumbs
- 3/4 cup parmesan cheese shredded
- 2 eggs
- 1/4 cup olive oil plus more as needed
- 2 tbsp butter divided
- salt and pepper to taste
Instructions
- Slice each chicken breast horizontally into 2 equal halves. Pound any thicker sides down so that all of the pieces are even and thinned out. Season each piece on both sides with salt and pepper.
- Combine flour, garlic powder, Italian seasoning and all purpose seasoning in a shallow dish.
- In a separate shallow dish, add the beaten eggs.
- In another shallow dish, combine the panko bread crumbs and parmesan cheese
- Dredge the first chicken breast in flour, shake off any excess flour. There should be a light coating on the chicken. Next, dip the chicken breast in the egg mixture. Then dredge the chicken breast in the panko bread crumb mixture. Press down firmly to ensure the breadcrumbs are covering the chicken. Repeat with remaining chicken breast.
- Heat 1/4 cup oil and 1 tbsp butter in large skillet over medium heat. Once the oil is hot enough, add the chicken and pan fry for about 4 minutes on each side. You will most likely need to fry in 2 batches. The chicken will have a golden and crispy crust on the outside. Remove and place on a paper towel lined plate to remove excess oil.
- For the second batch of chicken, add the remaining tbsp of butter and additional olive oil if needed. Once the pan is hot enough, add the remaining chicken breast and pan fry using previous instructions. Let rest for about 2 minutes before serving.
Nutrition
Serving: 6oz | Calories: 562kcal