Pank-Crusted Chicken Breast
Blue Ribbon Recipe
Panko crumbs make such a light, delicious breading! The flavors in this crumb mix really maximize the tastiness of the chicken. There is quite a bit of lemon flavor in this dish, so you may want to adjust to your liking. The Test Kitchen
1 1/4 cpanko bread crumbs*
1 Tbspminced fresh thyme loeaves or 1 teaspoon dried thyme
1/2 cparmigiano cheese,greated
1 tsplemon zest, finely grated
3/4 tspkosher salt
·freshly ground pepper
4 (6) ozboneless skinless chicken breast
How to Make Pank-Crusted Chicken Breast
- Mix the bread crumbs with the thyme, parmigiano cheese, lemon zest, 3/4 teaspoon salt, and pepper.
- 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.
- Put the some milk in one shallow dish and the bread crumbs in another. 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.) Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil. 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.
- 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.
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.)