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Panko Chicken

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

I picked the chicken because it is a very popular on our catering menu being ordered almost daily as well as being a perfect fit for spring and summer menus. It is a spin on a traditional dish.

Panko Chicken

Panko Chicken -
 4 Boneless Skinless Chicken Breasts
 2 cups Panko Bread Crumbs
 3 tbsp Italian Seasoning
 2 cups flour
 2 eggs
 1 cup cream
 1 tbsp Kosher Salt
 1 tbsp pepper
 for deep frying
Roasted Parmesan Broccolli -
1

Pre-heat Oven to 325⁰F.

2

Pre-heat frying Oil to 350⁰F.

3

Roll Chicken Breasts in flour to coat and shake off excess flour.

4

Mix Cream and Egg together to form an egg wash and dip in wash to coat well.

5

Mix Italian Seasoning, Panko, Salt & Black Pepper together and coat breasts then shake off excess.

6

Deep fry breaded Chicken for 3 minutes or until golden brown.

7

Remove from oil and place on a baking rack on a sheet pan and bake for 7 minutes at 350⁰F or until the internal temperature of the chicken reads 165⁰F.

8

Serve alongside Buttered Broccoli, Angel Hair Pasta, and a Lemon Butter sauce.

Nutrition Facts

0 servings

Serving size

1 cutlet