Crispy Panko Chicken Breasts

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Step: 1

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.

Step: 2

Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Per Serving: 335 calories; protein 30.8g; carbohydrates 19.6g; fat 17.5g; cholesterol 112.4mg; sodium 546.4mg.

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Bought the right kitchen tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a likely for any home chef.