Have you guys been hearing about Panko crumbs as much as I have recently? I decided that it was time I did my homework and learn about Panko. It is quite simple actually. Panko are the equivalent to American bread crumbs. But they are processed differently and so they don’t really come out as crumbs, but as flakes. So anything you can envision putting bread crumbs on, you could put Panko on. Casseroles, fish, chicken, Mac N Cheese, etc. Panko is great because it is lighter and fluffier than our traditional bread crumbs, so dishes become crispier. I decided to try these so called Panko on some chicken last night. I used my Parmesan chicken recipe and just substituted the Panko flakes where I would normally use bread crumbs. And the verdict is in: Delicious! Crispy!
Panko Parmesan Chicken
- 4 boneless, skinless chicken breasts
- 4 Tablespoons Olive Oil (or butter)
- 1/2 c. flour
- 3 eggs, beaten
- 1 c. Panko flakes (plain)
- 1 c. parmesan cheese, freshly grated
- 2 Tablespoon dried basil
- 1/2 teaspoon salt
- pepper to taste
Take a piece of plastic wrap and cover your chicken breasts. Pound them out with a mallet until they’re about 1/4″ thick.Place olive oil in large skillet and heat to medium high . While oil is heating, place flour in a shallow bowl. In another shallow bowl place eggs. In the third shallow bowl combine Panko crumbs, parmesan cheese, basil, salt and pepper. Then dip chicken in flour, then the eggs, then the Panko mixture. Make sure it is breaded on both sides. Put chicken in skillet and cook until golden brown, about 3 minutes on each side. You may have to cook these in batches as I did. If you are looking for a healthier version, simply bake the chicken at 350 degrees for about 25 minutes or until juices run clear.