This recipe is more of a process and can also be used for boneless chicken thighs, pork, or beef.
For every chicken breast, you will need:
¼ cup flour
1 egg beaten with ½ tsp water
½ cup panko bread crumbs
3 TBS Parmigiano reggiano, grated
Salt, pepper and garlic powder
1 – 2 TBS olive oil
Set up a dredging station:
1) In one baking pan or casserole dish, add the flour.
2) In the second pan, add the beaten egg and water.
3) In the third pan, add the panko bread crumbs and the parmesan cheese. Stir together evenly.
Spread out a piece of cling film, wax paper, or parchment paper onto a cutting board (you can also use a zip top bag). Place the chicken breast on the film.
Flip the chicken breast over. Tucked behind it, you will usually see a flap of meat (the tenderloin). Fold it out and with a sharp knife, sever the connective tissue at the top. Gently remove the connective tissue and discard. Drag the tip of your knife gently down the crease between the breast and the tenderloin but do not cut all the way through. This will help the chicken breast to lie as flat as possible.
Cover the breast with another piece of cling film. Using the flat end of a meat mallet (or the bottom of a heavy pot), pound the breast evenly until it is ¼” thick. Remove the cling film and season each side of the breast with a pinch of salt, pepper, and garlic powder.
Put the breast into the flour pan and coat each side with flour. Shake off the excess flour and place into the egg pan. Coat each side of the breast evenly with egg. Allow the excess egg to drip back into the pan and place into the breadcrumb pan. Coat each side of the breast evenly with the breadcrumb mixture (you can also use your hands to pat the breadcrumbs onto the chicken; and of course, wash your hands with soap).
Place the chicken onto a plate or sheet pan, cover with cling film, and refrigerate for 20 minutes (this helps the breading to stick). Remove the chicken from the fridge for 5 minutes.
If you’re making more than one chicken breast, heat the oven to 200 degrees. Put an oven-safe wire rack onto a clean sheet pan (or line it with parchment paper or a silicone mat).
Heat a large skillet on medium. Add ½ TBS olive oil. Place the chicken breast into the skillet and cook for 3 minutes or until golden brown. Carefully lift the chicken, add another ½ TBS of oil (or more if necessary), and cook the other side of the chicken for 3 minutes or until golden brown. Remove from the heat, set aside for two minutes and serve. Or, if you’re making more than one, place the cooked chicken onto the sheet pan and keep warm in the oven.
Don't Freak Out!
1) Make it gluten-free. Substitute white rice flour, brown rice flour, gluten-free all-purpose flour or arrowroot starch for the flour. For the panko, use either the white or brown rice flour, gluten-free breadcrumbs, crumbled gluten-free crackers, potato flakes, or crumbled potato, root vegetable, coconut or corn chips.
2) Experiment! Add a few drops of your favorite hot sauce to the egg mixture. Before dredging, season the chicken breasts with lemon pepper, Italian herbs (dried basil, garlic & oregano), Morrocan spices (cinnamon, cumin, ginger & turmeric), or Mexican spices (cumin, oregano, cayenne or other ground chiles). Omit the parmesan, add more or less, or substitute other hard cheeses like grated Irish sweet cheese, pecorino romano, grana padano or even a smoked aged cheddar.
Serving Suggestion: Chicken Cutlet and Mafe