Parmesan-Panko Chicken
(from castro15’s recipe box)
Change things up:
Use chicken tenders instead of cutlets for chicken strips!
Turn a cutlet into a fried chicken sandwich by putting it on a pretzel bun with honey mustard and slaw.
Top with marinara and melted mozzarella; serve with spaghetti.
Categories: Chicken
Ingredients
- 2 chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/4 cup whole milk
- 1 cup panko
- 1/2 cup finely grated Parmesan, plus more for serving
- 2 tbsp butter
- 2 tbsp olive oil
Directions
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Carefully slice the chicken breasts in half horizontally, to wind up with 4 thinner cutlets. Place the cutlets between two sheets of plastic wrap and use a mallet to gently pound them to a uniform thickness, about 1/4 inch.
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In a pie plate, combine the flour, salt and pepper. In a second pie plate, whisk together the eggs and the milk. In a third, stir together the panko and Parmesan. The assembly line is ready!
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Lightly dredge each cutlet in the flour mixture, then quickly coat both sides with the egg mixture and finally coat both sides in the crumbs, pressing to get them to stick. Remove to a plate.
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In a large skillet, melt 1 tbsp of the butter in 1 tbsp of the oil over medium heat. When melted and hot, add 2 of the chicken cutlets and cook, flipping once, until the breading is golden and the chicken is cooked through, 2-3 minutes per side.
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Remove them to a plate lined with paper towels. Add the remaining 1 tbsp each butter and oil to the pan and repeat with the remaining cutlets.
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Sprinkle with a little extra Parmesan before serving.