Crispy Panko Chicken Breasts


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

-- Serves
SKILL LEVEL 4 servings
1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
1/2 teaspoon sea salt fine grind
1/4 teaspoon black fine grind pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup Mazola® Corn, Canola OR Vegetable Oil

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; set aside. 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.

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.

Total Time
Cook Time 4 to 6 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/4th recipe
Calories  330
Fat / Lipides  18 g
Saturated / saturés  3 g
Carbohydrate / Glucides  16 g
Fibre / Fibres  1 g
Sugars / Sucres  1 g
Cholesterol / Cholestérol  110 mg
Protein / Protéins  27 mg
Sodium  400 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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