Parmesan-Panko Chicken

In the summer, I try my hardest to find recipes that won't heat up my kitchen, so many dishes I have to put away until its not 90 degrees outside. I'll give any pan sear recipe a shot, and for some reason I had a lot of Panko in my pantry.

Ingredients
2 boneless skinless chicken breasts
1/2 cup of all purpose flour
1 tsp of kosher salt
1/2 tsp of black pepper
2 large eggs
1/4 cup of whole milk
1 cup of Panko breadcrumbs
1/2 cup of finely grated Parmesan
2 tbs of butter
2 tbs of olive oil

Directions
1. Carefully slice the chicken breasts in half horizontally and get 4 thinner cutlets.
2. Place the cutlets between 2 sheets of plastic wrap and use a mallet to pound to a 1/4 inch.
3. In a pie plate, combine, salt and pepper. In another plate whisk together milk and eggs, and in a final plate combine Panko and Parmesan.
4. Lightly dredge each cutlet in flour, then egg and then Panko mix.
5. In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of oil over medium heat.
6. When melted, add 2 chicken cutlets. Let them cook on each side for 2 to 3 minutes.
7. Before 2nd set, add the second butter and oil tablespoons.

Changes I Made!
I just found thinly sliced chicken breasts instead of preparing them. You can add marinara sauce and melted mozzarella.

Comments

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