Ingredients: |
Ingredients: 1teaspoon onion powder
1teaspoon garlic powder
Kosher salt (such as Diamond Crystal) and black pepper
2 boneless, skinless chicken breasts (about 10 ounces each)
½ cup all-purpose flour
2 large eggs, beaten
1¼ cups panko bread crumbs
½ cup finely grated Parmesan plus ½ cup shaved Parmesan
About 1 cup olive oil (or neutral oil), for pan-frying
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Directions: |
Directions:Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.
Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick (I put the chicken in a gallon ziplock bag before beating it to reduce mess). Season generously on both sides with half the seasoned salt.
Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, firmly pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)
In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. Transfer to a wire rack and lightly sprinkle with maldon salt, if desired.
Serve immediately. It's extra delicious with the sprinkle of salt and a squirt of lemon juice. Pairs nicely with a simple arugula salad - arugula, drizzle of olive oil, squirt of lemon juice, sprinkle of salt. Halved cherry tomatoes and freshly grated parm on top. |
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