PANK-CRUSTED CHICKEN BREAST
An easy and delicious way to prepare chicken breasts. The coating is savory and full of flavor. Adding fresh thyme and lemon adds a freshness to it. The hints of citrus linger in every bite. Once fried, the crust is crisp and the chicken is tender and juicy.
Provided by Debbie Deverill
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
- 2. 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.
- 3. Put some milk in one shallow dish and the bread crumbs in another.
- 4. 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.)
- 5. Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
- 6. Lay on a piece of waxed paper.
- 7. Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
- 8. 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.
- 9. 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.
- 10. 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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paul taiwo
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken is always juicy and flavorful, and the panko crust adds a nice crunch.
Brian Steck
[email protected]I've tried many panko crusted chicken breast recipes, and this one is by far the best. The chicken is always cooked perfectly and the crust is crispy and flavorful.
Saminur Ahmad
[email protected]Panko crusted chicken breast is always a winner in my book. This recipe is easy to follow and the results are always delicious.
Samir Ayaz
[email protected]I made this for dinner last night and it was a hit! The chicken was crispy on the outside and juicy on the inside. I served it with roasted potatoes and green beans, and it was a perfect meal.
Saif Shaheen
[email protected]This recipe is a keeper! I'll definitely be making it again.
Parbati Ghorasaini
[email protected]I'm not a huge fan of chicken breast, but this recipe changed my mind. It was so moist and flavorful, and the panko crust was perfect.
Hf Yrr
[email protected]This is my go-to recipe for chicken breast. It's always a crowd-pleaser.
Hart King
[email protected]The panko crust on this chicken is amazing! It's so crispy and flavorful.
Kaira Graham
[email protected]I love how versatile this recipe is. I've made it with different types of bread crumbs and seasonings, and it always turns out great.
Jean Kgomotlokoa Maleka
[email protected]This recipe was so easy to follow and the chicken turned out perfectly crispy and juicy. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family!