Had a lovely rainy evening at home. I had went to morning Aikido class so decided to take the evening off of Aikido class. My husband decided to go on ahead to Aikido class, leaving me an empty kitchen. This is really the only thing I've been wanting to eat for awhile now. So happy! It has been eaten!
1With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
2In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, garlic powder and grated Parmesan cheese. In a small bowl beat your egg and set aside.
3Heat your oil up to cooking temp in a large heavy bottom frying pan. Remember need about 1/4 inch or a little more to fry chicken. So choose an oil you can afford to spare. I used extra virgin olive oil because I love the flavor with this dish, but that is an expensive oil to be so sparing with.
4Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
5Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
6While your chicken is cooking start on your sauce.
7Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
8While the sauce is reducing season it with your garlic powder and salt and pepper.
9Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
10Add your cold butter to the sauce and let it complete melt. Whisk smooth.
11Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.