Panko Crusted Chicken Breasts – Kitchen with Class
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
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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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