Parmigiano Panko Herb Encrusted Chicken Breasts

By RoketJSquerl

Use your judgment with the amount of cheese&panko you’d like to add. Remember you’re making this for your family&your tastebuds. Sometimes I go a little heavier on the Parmigiano (no surprise there) and of course be sure to let your chicken rest before serving so that they’re juicy&succulent!

Ingredients

• 4 Chicken Breasts Pounded out to Roughly 1/4"
• Panko Flakes
• 1 1/2 Cups Freshly Grated Parmigiano Reggiano
• 2 Tbsps Dried Basil
• Salt & Pepper
• Extra Virgin Olive Oil

Details

Servings 4

Preparation

Step 1

Trim your chicken breasts of any excess fat. Take some plastic wrap&cover your chicken breasts£ them out with a mallet until they’re about 1/4" thick. In a large pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts. While your oil is heating, place your Panko flakes into a pie dish (or another dish large enough to bread your chicken). I used about 1/2 of my box for 6 chicken breasts. Add in your Parmigiano&season well with s/p. Sprinkle in your dried Basil. Mix together with a fork. Take your chicken breasts and press them into Panko mixture. Flip&do the same. Continue until all of your chicken is breaded. Place breaded chicken breasts into hot oil&fry until golden brown on both sides. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of your chicken. Allow chicken breasts to rest before serving.