- 4
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
Preparation
Step 1
Trim your chicken breasts of any excess fat. Take some plastic wrap & cover your chicken breasts & pound 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.