Panko Chicken
By á-6711
Ingredients
- 4 chicken breasts, skinless, boneless
- 1 cup panko breadcrumbs
- 3 eggs, beaten
- 3 tbsp all purpose flour
- butter as needed
- 4 ea roma tomatoes, diced into small cubes
- 1 ea large red onion, diced into small cubes
- 4 ea leaves fresh basil, cleaned and sliced thin
- 1 cup balsamic vinegar
Details
Preparation
Step 1
Season the chicken breasts with salt and pepper. Put the panko, beaten eggs and flour in 3 separate bowls. Completely coat the chicken breast with flour, dusting off the excess, then into the egg, and finally into the panko. Heat the butter in a pan and cook the chicken until it is golden brown and crispy and cooked through.–
Put the balsamic vinegar into a pan, preferably non stick. Turn the heat on low and reduce down to about 1/3 of the initial volume. set aside.
Saute the onions in butter until they are soft and lightly caramelized. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes on medium heat. Remove from heat and add the basil.
Serve the chicken topped with the tomatoes and onions and drizzle with the balsamic reduction
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