pank-crusted chicken breast

★★★★★ 4 Reviews
desertgal avatar
By Debbie Deverill
from Gilbert, AZ

Add a salad or rice or potato and you got a great meal.

Blue Ribbon Recipe

An easy and delicious way to prepare chicken breasts. The coating is savory and full of flavor. Adding fresh thyme and lemon adds a freshness to it. The hints of citrus linger in every bite. Once fried, the crust is crisp and the chicken is tender and juicy.

— The Test Kitchen @kitchencrew
serves 4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For pank-crusted chicken breast

  • 1 1/4 c
    Panko bread crumbs*
  • 1 Tbsp
    minced fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 c
    Parmesan cheese, grated
  • 1 tsp
    lemon zest, finely grated
  • 3/4 tsp
    Kosher salt
  • freshly ground pepper
  • milk
  • 4 (6) oz
    boneless skinless chicken breast
  • olive oil
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How To Make pank-crusted chicken breast

Test Kitchen Tips
Make sure to pound the chicken breasts pretty thin before frying. Otherwise, the outside will be cooked but the center still pink.
  • 1
    Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
  • 2
    Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
  • 3
    Put some milk in one shallow dish and the bread crumbs in another.
  • 4
    Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
  • 5
    Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
  • 6
    Lay on a piece of waxed paper.
  • 7
    Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
  • 8
    When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
  • 9
    Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
  • 10
    Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They‘re larger and give more of a crunch. But, any dry bread crumb will work.)
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