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Panko Chicken

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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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