Panko Crusted Chicken Breasts
These oven-fried chicken breasts are juicy with a nice crispy crust. The keys to avoiding a soggy crust are preheating the pan and only breading one side of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kitchenwithclass.com.
Cooking tools:
- Baking sheet
- Oven
- Instant-read thermometer
- Cutting board
- Chef's knife
- Plastic wrap
- Zip-top bag
- Meat pounder
- Dish
- Mixing bowl
- Plate
- Metal ruler
- Kitchen scale
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt
- black pepper
- 1 cup panko bread crumbs, plain
- 1/3 cup parmigiano-reggiano, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup extra virgin olive oil
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