PANKO CHICKEN - BigOven 159572

PANKO CHICKEN

Ready in 45 minutes
6 review(s) averaging 5. 100% would make again

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Try this PANKO CHICKEN recipe, or contribute your own. "Saute" and "Bake" are two tags used to describe PANKO CHICKEN.

"My family LOVED this. I used parmesan cheese instead of asiago since it was what I had on hand and it turned out wonderfully. I served it with roasted potatoes and green beans. This recipe would also be great with fish or pork chops. "

- Jojoshoes

Ingredients

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2 cups Panko bread crumbs
2 teaspoons Jane's Crazy Mixed Up Salt; or regular salt
Ground black pepper; to taste
1/2 cup Asiago cheese; shredded
1/4 cup Light Olive Oil
2 large Chicken breasts; (about 3 lbs)
2 Egg whites
1/4 cup Water
1 Lemon

Original recipe makes 4

Servings  

Preparation

Preheat oven to 350. Combine first 3 ingredients in a wax paper lined, rimmed baking sheet. Rub bread crumb mixture with finger tips making sure all the cheese and the panko crumbs are thoroughly combined and the cheese is crumbled as much as possible.

Trim chicken breasts, cut in half and remove strips. With the heel of your hand, flatten each piece of chicken so that each one is relatively even in thickness. In a lage bowl, whisk egg whites and water with a fork until frothy. Add chicken breasts and strips to egg white mixture being sure that all the chicken is coated with the mixture.

Heat frying pan and add 3 to 4 tablespoons of olive oil. Add the remaining oil as needed when sauting the chicken.

Press each piece of chicken into the panko crumb mixture making sure the chicken is evenly coated on all sides. Add chicken to the pan containing the hot oil and saut each piece until golden, about 3 minutes per side. Do not crowd the pieces in the pan and do not over cook. Remove chicken as cooked to baking dish, overlapping pieces slightly. Squeeze lemon over each chicken piece immediately while hot.

Tent baking dish very loosley with foil. Place in preheated oven. Bake for 15 to 20 minutes or just until flavors mingle. Serve immediately or make 1 or 2 hours ahead of time and reheat carefully.

Notes

Use additional oil as needed when sauteing chicken.

Credits

Added on Award Medal
Calories Per Serving: 788 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We LOVE this! I tweaked it a bit to our liking. We used all thigh meat, much more lemon and garlic, and Parmesan cheese since we had no asiago. Delicious! I've made it three times now. Even my 2 year old likes it.
SanguinePony 2 years ago
My family LOVED this. I used parmesan cheese instead of asiago since it was what I had on hand and it turned out wonderfully. I served it with roasted potatoes and green beans. This recipe would also be great with fish or pork chops.
Jojoshoes 4 years ago
Use additional oil as needed when sauteing chicken.
Angela47 9 years ago
[I made edits to this recipe.]
Angela47 9 years ago
[I made edits to this recipe.]
stevemur 9 years ago
Us additional oil as needed when sauteing chicken. [I posted this recipe.]
Angela47 9 years ago
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