Parm Crusted Chicken / My Way
Blue Ribbon Recipe
The flavor of this chicken is so yummy - the brine is the key. And, we really enjoyed the crunchiness of the crust. Cassie is right ... this is a great dinner to prepare when you know you're going to have a busy day. I think this one is going to be on my dinner party menu. The Test Kitchen
2 cchicken broth
1 tspkosher salt
4boneless, skinless chicken breasts
1/2 - 3/4 cflour
2eggs, lightly beaten
1 cpanko bread crumbs
1 cgrated parmesan cheese
1/2 tspgarlic powder with parsley
1/4 cfresh grated parmesan for garnish
How to Make Parm Crusted Chicken / My Way
- In a medium bowl, combine chicken broth and salt. Pound each chicken breast to 1/2 inch thick with meat mallet . Add the chicken to the bowl of broth.
Cover and chill for about 2-3 hours.
Take the chicken from the broth and dry off well with paper towels.
Pour the flour onto a shallow plate. I usually use a pie plate.
Beat eggs lightly in a bowl.
Combine the Panko crumbs, Parmesan cheese, salt, pepper and garlic/parsley seasoning in another shallow dish.
To bread the chicken, coat well with flour, then egg, and lastly with the Parmesan mixture.
In a large skillet, add oil to cover the bottom and heat over medium until shimmering.
Brown the chicken breast for 4 to 5 min per side or until brown and juices no longer run pink.