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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kammie bellard
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Balat Nache
[email protected]I've made this recipe several times now and it always turns out perfectly. I love that it's so easy to make and that it's always a crowd-pleaser.
Osei Gideon
[email protected]This recipe was a total flop. The chicken was tough and the crust was soggy. I won't be making this again.
Amahle Mbanjwa
[email protected]The chicken was a bit dry, but the crust was delicious. I think I might have overcooked it a bit.
Emmanuel Macharriah
[email protected]I would give this recipe a 10/10! The chicken was so moist and flavorful, and the crust was perfectly crispy. I will definitely be making this again.
Michelle Pearce
[email protected]This was my first time making chicken parmesan and it turned out amazing! The chicken was cooked perfectly and the sauce was delicious.
Mehedi Hasan
[email protected]I've tried this recipe a few times now and I've never been disappointed. The chicken is always juicy and flavorful, and the crust is perfectly crispy. I highly recommend it!
Jesse Hyatt
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. I'm not sure what went wrong.
Hafeez Ahmeed
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Sumsajjad Khan
[email protected]I made this dish last night and it was a hit! The chicken was cooked to perfection and the crust was so crispy. Even my picky kids loved it.
Gill Saab
[email protected]I've made this recipe several times now and it always turns out delicious. The chicken is always juicy and flavorful, and the crust is perfectly crispy.
md jewel
[email protected]This recipe was incredibly easy to follow and resulted in a perfectly cooked, crispy chicken breast!