4 boneless, skinless chicken breasts
1 C. flour
3 eggs, beaten w/ a splash of milk
2 C. panko bread crumbs
Kosher salt & freshly ground black pepper
2 T. Extra-virgin olive oil
- Pound out each chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all w/ salt and pepper. Coat the breasts with flour, egg, then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 mins). This will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2-3 minutes per side, depending on how thick the breasts are. Drain well, season with salt and serve.
Made these tonight. The kids really loved them and they all had seconds.
1 comment:
very good! tried it last night. Make sure you always have a layer of oil in the pan or your chicken will burn rather than brown. I didn't use enough salt at first but was able to add some when done. I think it would be really good if you used the itailian panko bread crumbs also.
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