PANKO CRUSTED PAN FRIED CHICKEN BREAST

My simple recipes just got even better with this pan fried chicken! Crusted with panko bread crumbs & pan fried to a crisp. Enjoy it with roasted potatoes & a nice salad – makes for a simple & delicious meal!

INGREDIENTS

• 4 chicken breasts – pounded thin
• 1/3 cp all-purpose flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp mustard powder
• 1 egg
• 1 tsp soy sauce
• 1/2 cp panko bread crumbs
• 4 sprigs fresh thyme
• olive oil

DIRECTIONS

Start by pounding out the chicken breasts until they are thin & same thickness throughout. Set aside.

In a shallow bowl, combine your flour, onion powder, garlic powder, Blakeys pepper, oregano & mustard powder. In a different shallow bowl, whisk together the egg & soy sauce. In the last shallow bowl, combine the panko bread crumbs & thyme.

Heat a medium skillet over medium & add olive oil (enough to coat bottom of pan).

Set up your dredging station. You’ll start by dipping both sides of each chicken breast in the flour mixture. Tap off any excess flour. Second, you’ll dip both sides of each chicken breast in the egg mixture. Lastly, you’ll dip both sides of each chicken breast in the panko bread crumb mixture. You’ll want to really press the bread crumbs into the chicken. 

Once the pan is hot enough, add your chicken. Don’t crowd the pan. I will do 2 chicken breasts at a time. Cook for 3 minutes on each side or until a nice golden brown. Set aside & let rest. 

Slice it up & enjoy!

TIPS

• Serve with roasted potatoes & a nice salad.
• Serve the chicken with melted mozzarella, cherry tomatoes & basil, drizzled with a balsamic glaze.
• Serve chicken on top of a salad for lunch the next day!
• If there are other seasonings you like, feel free to add them to the flour mixture – have fun with it!