Panko Crusted Chicken Breast


  • 2 (6oz) boneless, skinless, chicken breasts
  • 1 tsp garlic powder
  • kosher salt and black pepper to taste
  • 1 cup panko bread crumbs
  • 1 egg beaten
  • 1/3 cup canola oil
  • 1 cup flour
  • Wash the chicken and pat dry.
  • Place between two sheets of plastic wrap and pound to about 1/4 inch with a meat mallet or heavy pan.
  • Season the chicken on all sides with salt, pepper and garlic powder.
  • Add the egg to a bowl and beat well. Add the panko to another bowl.
  • Dip the chicken into the flour, remove excess, then into the beaten egg, and finally into the panko, coating both sides.
  • Refrigerate the chicken breasts for about 15 minutes before cooking.
  • Add the canola oil to a large saute pan and using medium heat and saute the chicken on both sides until cooked through and golden on both sides. About 3-4 minutes per side.

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