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Diana Garcia on 4.16.2013
Quick and easy to make. Liked the red pepper flakes for that little bit of spice, garlic adds a great flavor. Will definitely make again.
Baked Panko Chicken
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Description
My go-to weeknight meal when I want a delicious and quick dinner at any time.
Ingredients
- 4 Tablespoons Butter
- 1 cup Panko Breadcrumbs
- 4 Tablespoons Parsley, Minced
- 2 cloves Garlic, Minced
- 1 teaspoon Ground Ginger
- 1 pinch Red Pepper Flakes
- ½ teaspoons Garlic Salt
- 2 whole Chicken Breasts, Boneless, Skinless And Butterflied In Half To Create 4 Whole Chicken Cutlets
- 2 whole Eggs, Beaten
- Olive Oil, For Drizzling
Preparation
Preheat oven to 375ºF. Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
In a medium nonstick pan, melt the butter over medium heat. Add the panko breadcrumbs and toss until toasted and golden brown, about 2 minutes. Remove from heat. Toss in the parsley, garlic, ginger, and red pepper flakes. Season the panko with garlic salt.
After the chicken breasts have been butterflied, use the flat side of a meat mallet to pound the chicken cutlets thin, about 1/4 inch thick.
Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish.
Season chicken cutlets lightly with salt and pepper. Dip chicken cutlets one at a time into the eggs then in the panko mixture, until the whole chicken cutlet is coated. Place on the prepared sheet pan and continue coating the remaining chicken cutlets. Drizzle the breaded chicken with olive oil.
Bake chicken for 15 minutes. Remove and serve with your favorite side. Enjoy!
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Jayme C on 4.11.2013
Super easy and delicious. I roasted some broccoli in the oven too which makes for a really easy meal. This is a great method with lots of room for making it fit your family.