Pank-Crusted Chicken Breast

Ingredients

1 1/4 c
Panko bread crumbs*
1 Tbsp
minced fresh thyme leaves or 1 teaspoon dried thyme
1/2 c
Parmesan cheese, grated
1 tsp
lemon zest, finely grated
3/4 tsp
Kosher salt
·
freshly ground pepper
·
milk
4 (6) oz
boneless skinless chicken breast
·
olive oil

How to Make Pank-Crusted Chicken Breast
Test Kitchen Tips
Make sure to pound the chicken breasts pretty thin before frying. Otherwise, the outside will be cooked but the center still pink.

Panko crumbs, thyme, Parmesan cheese, lemon zest, salt, and pepper in a bowl.
Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
Pounding the chicken breasts thinner.
Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
Milk and seasoned Panko crumbs in two bowls.
Put some milk in one shallow dish and the bread crumbs in another.
Coating chicken breast in milk.
Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
Coating chicken in Panko crumb mixture.
Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Coated chicken breast on wax paper.
Lay on a piece of waxed paper.
Heating a skillet with oil.
Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
Frying chicken breasts in hot oil.
When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
Frying the other side of the chicken breasts.
Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
Squeezing lemon over the chicken.
Serve with lemon wedges.
*(I like to use the Japanese Panko bread crumbs. They‘re larger and give more of a crunch. But, any dry bread crumb will work.)

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